Horti-Business Management (2+0)

Hazard Analysis Critical Control Point (HACCP)

• Since its introduction in the early 1970’s, HACCP system is a cost effective management tool for food safety assurance that can be applied to all sections of the food chain from primary production to processing, manufacturing, distribution and retails to the point of consumption. The WTO and Sanitary and Phytosanitary Measures (SPS) agreements emphasize that food safety standards be based on scientific principles as they relate to risk assessment. Currently, the emphasis by organizations like Bureau of Indian Standards is to issue certification on HACCP, which will enhance the marketability of Indian food products, like meat, poultry, vegetables, sea foods and processed foods in the global market. Training programmes need to be conducted to increase the awareness of HACCP among the food managers, which could also help in achieving certification.
  
• Food safety is a social responsibility and its achievement can only be possible with the active participation of all segments, viz., the producer, the processor, the consumer and the government.