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Food Safety Management System

HACCP is recognised internationally as a guideline for organisations distributing or exporting their products anywhere in the world
The Indian food industry has adopted a system similar to what is commonly

known as Hazard Analysis Critical Control Point (HACCP) to assist in preventing hazards that could cause food borne illness.

Industry and Governments have generally relied on random sampling (inspection) of the end product to ensure the quality of food. This tends to be reactive rather than preventive. HACCP, however, is a proactive system, whereby checks and balances at each stage ensure that the finished product is safe for consumption.

The HACCP process is a risk assessment model and is based on the traditional engineering model FMEA (Failure Mode and Effect Analysis).
The HACCP process consists of :

• Hazard Analysis
• Identifying Critical Control Points (CCP)
• Establishing critical limits for each CCP
• Monitoring CCP requirements and using the data gathered to effectively control processes
• Corrective action
• Record keeping
• Verification

PPCE's expertise in HACCP certification is extensive and includes dairy, meat and poultry, agricultural produce, fruit and vegetable processing, snack food manufacturing and restaurants.

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