HACCP application in a salt packing plant in India
Abstract
Hazard Analysis and Critical Control Points (HACCP) is a preventive approach to food safety and pharmaceutical safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP) can be taken to reduce/eliminate the risk of the hazards leikly to happen. The system is used at all stages of production and preparation processes including packaging, distribution,etc.
Authors
Sudhish Chatterjee