HACCP stands for Hazard Analysis and Critical Control Point and it is mainly designed to identify and minimize hazards in food production. In other words, HACCP is a process in which food safety is addressed by the analysis and control of biological and physical hazards. It is a global recognized standard for food safety and provides high credibility to the potential clients.
HACCP define for the prevention of hazards not for the finished product inspection it helps to provide guideline to the organization on how to analysis the hazards and how to reduce or control them for human consumption. The main objective of HACCP is process and makes the product safe. The Preventive approach of HACCP is helps to improve the food management system as well as improve the quality management system.