Need of HACCP Certification

Needs of Hazard Analysis Critical Control Point is mentioned below-

• It identifies the specific hazard which can occur in the food production or in food chain.
• It helps to control the hazardous risk which can cause major illness to consumer such as physical, Biological, and chemical hazard.
• It gives a systematic procedure which enable a FBO to produce safe food.
• It is type of preventive measures which helps to control the hazard whose occurrence is natural in the food contributed by environment or at time of food processing.

Is it complex to implement HACCP Certification?

HACCP Certification system implementation is complicate, and it requires many hurdles which consist of technical knowledge and expertise, different categories of Product and resources availability. It is explained below-

• Technical knowledge and expertise- The basic knowledge of Food processing area is mandatory to recognize or identifies the Food safety Hazard. The knowledge of Food safety and its required play essential role at the of developing the HACCP System in food industry (FBOs).
• The development HACCP program its training is required to aware the FST. FST consist of people from different area (eg: management, maintenance, production).
• Different types of Products-As the variety of product increases the additional HACCP Study need to be develop for ensuring food safety Hazards. Single HACCP plan cannot be used for all the products . It is responsibility of HACCP team to categories the product which have similarities in processing system and type.
• Availability of Resources and Funds- For small and medium food processing industry or company mostly this issue occurs where limited fund and resources effect the implementation of the HACCP system.

For initial installation or implementation of the HACCP Certification system requires resources and Fund. For Creating workplan and its implementation of food safety system training is required for newly developed HACCP team.