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What would be the use of immortality to a person who cannot use well a half an hour? - Ralph Waldo Emerson
Systems Consulting, Food Safety Certification
HACCP

1. What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. HACCP is an industry-wide effort approved by the scientific community as well as regulatory and industry practitioners. This effort is designed to focus specifically on food safety, including food safety in retail establishments.

Retailers, the food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focused upon ensuring safe systems of food production. In the UK the 1995 Food Safety Amendment Regulations, for the first time required manufacturers and providers to adopt HACCP to ensure food safety

2. Which organizations can implement HACCP?
HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including
  • Farms, fisheries and dairies
  • Processors of meats fish and feed
  • Manufacturers of bread and cereals, beverages, canned and frozen food
  • Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers
  • Manufacturers of prescription and non-prescription drugs and remedies
  • 3. What are the Advantages of Implementing HACCP?
  • Improved food safety
  • Increased business awareness of food risks
  • Greater product and raw ingredient traceability
  • Increased buyer and consumer confidence
  • Consistency in inspection criteria
  • Promotion of internal review of processes
  • Supports business leadership through the direction of resources to safety critical elements of the process
  • Compliance with food law
  • Reduction in complaints
  • Reduced risk of negative publicity
  • Improved responsiveness to problems through devised corrective action

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