Hazard Analysis and Critical Control Points is the extended form of HACCP. The standard has been set (as mentioned in its abbreviated term) for the food safety and management against the hazard affecting the manufacturing organization. It includes protection against any biological, chemical and physical agent that cause the processed items to be unhealthy and establishment of a management system that look at these risks and take effective measure to control them.
HACCP standard assures the quality of the processed item and the methods undertaken for the production of those items. It provides certification to the food manufacturer that the produced item are safe to eat and are made in compliance with the set international standard. The standard focuses on the prevention of the hazards rather than on food quality inspection. The HACCP system established in an organization is applicable to look at all stages of food production and preparation process. A mandatory program of HACCP for the juice and meatindustry has been established by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA)respectively, whichis an effective step towards the food safety and protecting human health.
The standard is also applicable to cosmetics and pharmaceuticals industries other than food industry. It is mainly based on the safety of the food products not on the quality of the food. However, HACCP standard is the basis for the food quality and safety assurance system in most of the industries. The businesses dealing in various food processing industries from producers to retailers are applicable for the HACP certification. The standard aims at the development of a cleaner working environment and enhanced customer satisfaction and faith in the items safe for human consumption.