Why We Should Use HACCP?

Why We Should Use HACCP?
HACCP is an abbreviation for the Hazard Analysis and Critical Control Point system.

It is frequently written about and talked about at conferences and within companies, but is also often misunderstood and poorly applied in real situations.

The HACCP concept has been around in the food industry for some time, yet it continue to be debated rigorously at international level.

Development in HACCP over the past 20 years or so have been fairly major, and some government now see its implementation as a remedy for all of their country’s food safety issues.

In reality, use of the HACCP approach may well offer a practical and major contribution to the way forward but only if the people charged with its implementation have a proper knowledge and expertise to apply it effectively.

HACCP is a technique and needs people to operate it.

HACCP is a proven system which if properly applied, will give confidence that food safety is being managed effectively.

It will enable you to focus on product safety as the top priority and allow fro planning to prevent things going wrong, rather than writing for problems to occur before deciding how to control them.

Because HACCP is a recognized, effective method, it will give your customers confidence in the safety of the operation and will indicate that you are a professional company that takes its responsibilities seriously.

HACCP will support you in demonstrating this under food safety and food hygiene legislation, and many countries it is actually a legislative requirement.

When implementing a HACCP system, personnel from different discipline across the company need to be involved, and this ensures that everyone has the same fundamental objective – to produce safe food.

This is often otherwise difficult to achieve in the real world where there is constant pressure form a number of different areas, e.g. customer/commercial pressures, brand development, profitability, new product development, health and safety environmental/green issues, headcount restriction, etc.
Why We Should Use HACCP?

Other articles related to HACCP:
Hazard Analysis Critical Control Point (HACCP)

History of Food Safety

HACCP