Hazard Analysis and Critical Control Point (HACCP) / ISO 22000 Food Safety Management System is a process control system designed to identify and prevent microbial and other hazards in food production and entire food chain. HACCP includes steps designed to prevent problems before they occur and to correct deviations through a systematic way as soon as they are detected.
Such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.
HACCP / ISO 22000 enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety.

The standard approach to HACCP is that specified by the Codex Alimentarius, 1997, and follows 7 basic principles:

1. Conduct a hazard analysis.
2. Determine the critical control points.
3. Establish critical limits.
4. Establish a system to monitor control of the CCP.
5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
6. Establish procedures for verification to confirm that the HACCP system is under control.
7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

Benefits of HACCP/ISO 22000:2005

• Allow organization within the food chain to demonstrate their commitment to food safety.
• Improved documentation more efficient and dynamic food safety hazard control.
• Reduces the need for, and the cost of end product testing.
• Reduces the likelihood of product recall & adverse publicity.
• Enhances customer satisfaction / reduces dissatisfaction.
• Facilitates better understanding of food packaging safety issues throughout the organization.
• Improves staff morale and motivation through a cleaner working environment.