HACCP is an internationally accepted process control technique to identify and prevent microbiological, chemical and physical hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control system with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.
All business involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with:
Food safety is a scientific discipline describing the handling, preparation, and storage of food & agricultural products in ways that prevent food borne illness. HACCP is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain.
Food safety is the basic requirement for all types of food and agriculture related industries s it has a direct impact on the final product at the consumer level.
"FAT-TOM"
F = Food A = Acidity (pH) T = Time
F = Food
A = Acidity (pH)
T = Time
T = Temperature
O = Oxygen
M = Moisture