HACCP is so important because it:
Prioritizes and controls potential hazards in food production.
Controlling major food risks, such as microbiological, chemical and physical contaminants
Provides the framework to produce foods safely and to prove they were produced safely.
Focuses on prevention and control of potential food safety hazards rather than inspection.
Covers all types of potential food safety hazards whether they are naturally occurring in the food, contributed by the environment, or generated by a mistake in the manufacturing process. Hazards such as Biological hazards (e.g. bacteria, viruses), Chemical hazards (e.g. pesticide residues, and mycotoxins) and Physical hazards (e.g. metal, glass).
Various customers in the food chain required their suppliers to have certified HACCP systems.
Provide businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer.
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