HACCP IN CLEAN FOOD PRODUCTION: AN OVERVIEW

Degpal Singh; Anit Kumar; Amandeep Singh

doi:10.29121/granthaalayah.v6.i12.2018.1096

Authors

Degpal Singh MVSc, Veterinary Immunology, Division of Veterinary Microbiology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh, India (243122).
Anit Kumar PhD Scholar, Division of Veterinary Microbiology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh, India (243122).
Amandeep Singh MVSc Scholar, Division of Extension Education, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh, India (243122).

DOI:

https://doi.org/10.29121/granthaalayah.v6.i12.2018.1096

Keywords:

Food Safety, HACCP, Hazard, Principles, Production

Abstract [English]

For the food security of more than 1.3 billion people, India has to keep on producing more but safe food. Various techniques have been developed over the time for keeping a check on the quality of food. Of those, HACCP i.e., Hazard Analysis and Critical Control Points is one which ensures the quality of food during the production or the processing of food. HACCP is based on seven principles and is a risk management system that identifies, evaluates, and controls hazards (biological, chemical and physical) related to food safety throughout the food supply chain. The concept first came to light in 1960s and in India it started early in 2000. HACCP is a protocol for all the stakeholders involved in food industry for the production of safe food. As the HACCP lays emphasis on “Clean Production”, therefore, it ensures the use of every single resource whether it may be water, energy or any raw material in an efficient way leading to manufacture of a priced commodity and letting out less harmful and meager waste products.

Downloads

Download data is not yet available.

References

Anon. 2000. Regulatory Assessment of HACCP: Internal reviews as done by industry. World Food Regulation Review. 8(11): 27 -31.

FDA Web Page. 1999. HACCP: A State-of-the-Art Approach to Food Safety. http://vm.cfsan.fda.gov/~lrd/bghaccp.html.

FDA. 2000. HACCP Overview. http://www.cfsan.fda.gov/~comm/nacmcfp.html.

Food Safety and Inspection Service, USDA, 1996. Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule. Register 61: 38806 -38944.

HACCP Food Safety Quality Assurance Manual, City of Ottawa – Public Health & Long Term Care Branch.

HACCP Implementation in India, Experience of Certification Body. ChinmayeeDeulgaonkar, Head: F&B, India Subcontinents, DNV GL – Business Assurance.

Implementation of Hazard Analysis and Critical Control Points System in the Food Industry: Impact on Safety and the Environment, SueliCusato, Paula Tavolaro, and Carlos Augusto Fernandes de Oliveira. Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.

Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments, U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition.

NACMCF. 1998. Hazard analysis and critical control point principles and application guidelines. Journal of Food Protection.61: 762. DOI: https://doi.org/10.4315/0362-028X-61.9.1246