HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) & ISO 22000 (FSMS)

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• Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards. HACCP is used in the food based industry to identify potential hazards in food safety, so that Critical Control Points (CCP's) can be established to reduce or eliminate the risk of the hazards.
  
  HACCP practices has been increasingly applied to all industries other than food and those linked with:
  
  
  1. Fruits & Vegetables
  2. Dairy Products
  3. Meat & Meat Products
  4. Fish & Fishery Products
  5. Spices & Condiments
  6. Food related industries
  7. Nuts & Nut Products
  8. Cereals
  9. Bakery & Confectionary
  10. Restaurants
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