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HACCP Certification (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

HACCP Certification is important because it prioritizes and controls potential hazards in food production. 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. By reducing food borne hazards, public health protection is strengthened.

The current food inspection program is based on a "see, smell and touch" approach that relies more on detection of potential hazards than prevention. Furthermore, the current inspection program was designed in the 1930s when the threat of diseased animals and physical contaminants were the main concerns. Today, microbiological and chemical contamination, which cannot be seen, are of greater interest.

New technologies will play critical roles in HACCP programs since HACCP is designed to institute practices that reduce or eliminate harmful contamination. If new technologies are developed that prevent or eliminate hazards throughout the production process, they will be widely accepted and adopted. The industry has studied several new technologies.

There are seven HACCP principles that must be followed to implement HACCP. Every food production process in a plant will need an individual HACCP plan that directly impacts the specifics of the product and process. Government and industry groups are developing some generic HACCP models that provide guidelines and directions for developing plant-, process- and product-specific HACCP systems. The International Meat and Poultry HACCP Alliance has developed training curriculum to assist the meat and poultry industry.

Consumers can implement HACCP-like practices in the home by following proper storage, handling, cooking and cleaning procedures. From the time a consumer purchases meat or poultry from the grocery store to the time they cook and serve a meal, there are many steps to take to ensure food safety. Examples include properly refrigerating meat and poultry, keeping raw meat and poultry separate form

cooked and ready-to-eat foods, thoroughly cooking meat and poultry, and refrigerating and cooking leftovers to prevent bacterial growth.
The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food.

HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.

HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. As well as enhancing

food safety, implementation of HACCP can provide other significant benefits. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety.

The successful application of HACCP requires the full commitment and involvement of management and the work force. It also requires a multidisciplinary approach; this multidisciplinary approach should
include, when appropriate, expertise in agronomy, veterinary health, production, microbiology, medicine, public health, food technology, environmental health, chemistry and engineering, according to the Particular study.

The application of HACCP is compatible with the implementation of quality management systems, such as the ISO 9000 series, and is the system of choice in the management of food safety.

HACCP Consultants by State

Andaman and Nicobar	Andhra Pradesh	Arunachal Pradesh
Assam	Bihar	Chandigarh
Chhattisgarh	Dadra & Nagar Haveli	Daman and Diu
Delhi	Goa	Gujarat
Haryana	Himachal Pradesh	Jammu and Kashmir
Jharkhand	Karnataka	Kerala
Lakshadweep	Madhya Pradesh	Maharashtra
Manipur	Meghalaya	Mizoram
Nagaland	Orissa	Pondicherry
Punjab	Rajasthan	Sikkim
Tamil Nadu	Tripura	Uttar Pradesh
Uttarakhand	West Bengal

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