HACCP

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It is very important to realize that continuous product analysis is not a full assurance for human health because only a small portion of produced food stuff can be analyzed, not all of them. Therefore a method is required to cover all process steps in more systematic way. HACCP (Hazard Analysis and Critical Control Points) standard is a system providing a systematic and logical approach.

At the beginning HACCP was emerged by NASA to produce safe food for astronauts in 1959-1960. Afterwards, in 1963 its principles are published by World Health Organization (WHO) and CAC (Codex Allimentarius Commission). HACCP is an approach defining the requirements of a safe food management system.

HACCP system enables the organizations to focus on the analysis of hazards affecting the food safety and the definition of critical control limits in a systematic way

Benefits of effectively implemented and applied HACCP:
  • Enables the increase of customer’s trust.
  • Enables the consumer confidence about healthy and safe food products.
  • Functions in accordance with preventive approach principle, eliminates destruction, re-work and product re-call.
  • Increases product quality by controlling critical points which have risks on consumer health.
  • Presents your declaration of safe food production/sale.
  • Increases the trust of consumer/customer, retailer and government departments.
  • Strengthens your brand/organizational prestige.
  • Increases you’re new market/new customer expectations.
  • Improves the establishment of an effective auto-control system. 
  • Provides conformity to customer requirements. 
  • Provides conformity to legal regulation. 

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