Haccp

HACCPHazard Analysis and Critical Control Point (HACCP) is a system through which the safety of food is addressed by analyzing and managing the biological, physical and chemical indeficiency of raw material arising out of production and procurement, as well as including manufacturing, consumption and distribution of the final product.AdvantagesHACCP improves businesses profitability with a cost-effcient HACCP system for analyzing food safety covering ingredients selection to production, processing, storage, distribution and sales of the end-users. The corrective approach of HACCP not only enhances food safety control but also completes other quality management systems. The chief benefits of HACCP are:Save money in the long runSave the companies from causing poison to customersBetter Food safety standards Ensure compliance with the regulationsImprove Food quality standardsStreamline the process to prepare safe and high-quality foodEncourage the workforce promoting teamwork and improving work efficiency