HACCP refer to the analysis and control of the food hazards that deals with the Hazard Analysis & Critical Control Points. The requirement of the standard states that the management system should be in compliance with the international legislation and codes of practices.
The essential requirements that is neededby the organization to acquire the accreditation of HACCP are as follows:
HACCP Requirements has been built on few principles for the safety and control of risk and hazardous factor in the food and related industry. These principle guides an organization in establishment of the healthy environment in the manufacturing plant that will help in the safe production of the finished food products that gives complete assurance on the safety for human health. These principles include: