Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety from biological, chemical, physical hazards in production processes that can cause the finished product to be unsafe. It designs measures to reduce these risks to a safe level. HACCP is used in the food industry to identify potential food safety hazards so that key actions, known as Critical Control Points (CCPs), can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc

What is HACCP?

HACCP, or Hazard Analysis and Critical Control Points, is a systematic preventive approach to food safety from biological, chemical, physical, and radiological hazards in production processes that can cause the finished product to be unsafe. It designs measures to reduce these risks to a safe level. This system is used at all stages of food production and preparation processes including packaging, distribution, etc. The HACCP system can be used by all organizations in the food chain from farming to manufacturing, processing, treating, packaging, distribution, and retail.

HACCP is recognized worldwide as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. By controlling major food risks, such as microbiological, chemical, and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. Moreover, HACCP is increasingly used in industries other than food, such as cosmetics and pharmaceuticals, showcasing its versatility as a safety management tool.

ISO 14001 standards for environmental management:

1. Meat Processing
2. Poultry Processing
3. Seafood Processing
4. Dairy Industry
5. Egg Production
6. Baby Food Manufacturing
7. Pet Food Production
8. Bottled Water
9. Beverage Production (including juice and soft drinks)
10. Breweries
11. Wineries
12. Distilleries
13. Bakeries
14. Snack Food Production
15. Confectionery and Chocolate Production
16. Canned Food Manufacturing
17. Frozen Food Production
18. Food Packaging
19. Food Distribution and Storage
20. Food Import and Export
21. Food Catering and Meal Preparation
22. Restaurants and Food Service
23. Cafeterias (schools, hospitals, corporations)
24. Food Vending
25. Agricultural Production (fruits, vegetables)
26. Organic Food Production
27. Ready-to-Eat Meals Production
28. Spice Production
29. Food Flavoring Production
30. Nut and Seed Processing
31. Pasta Production
32. Oil and Fats Production (e.g., cooking oils)
33. Health Supplements Production
34. Baby Formula Production
35. Dietary Supplements Manufacturing
36. Food Ingredients Manufacturing
37. Herbal Tea Production
38. Coffee Roasting and Packaging
39. Cheese Making
40. Ice Cream Production
41. Food Trucks and Mobile Food Services
42. Airlines and Cruise Ship Food Services
43. Food Safety Consultancy
44. Public Health and Regulatory Bodies
45. Hospitality Services
46. Food Research and Development
47. Food Quality Testing Laboratories
48. Food Technology Providers
49. Packaged Salads and Prepared Vegetables
50. Edible Fungi Production

These industries encompass a wide range of sectors that focus on environmental sustainability, resource conservation, pollution prevention, and eco-friendly practices, making HACCP an essential standard for managing environmental impacts effectively.

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