Why implement HACCP?

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (GMP) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world. The USDA also recommends a Total Quality System Approach integrating HACCP and ISO 9000.

Who can use HACCP?

All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with:

• Fruits & Vegetables
• Dairy Products
• Meat & Meat Products
• Fish & Fishery Products
• Spices & Condiments
• Nuts & Nut Products
• Cereals· Bakery & Confectionary
• Restaurants· Hotels
• Fast Food Operations etc