The hazard analysis and critical control points or HACCP is an efficient, comprehensive, and timely preventive method for food safety in food processing and production facilities from chemical, biological, physical and radiological hazards. It is also known as the Food Code of Practice. The Food Code is based on the principles of good practices and is based on the premise that safety is the top priority in all aspects of food processing and production.
Food safety is one of the top priorities in all food processing and manufacturing industries. With today’s global economy, businesses are constantly looking at new ways to improve business efficiency and reduce costs. In addition, increasing the safety of food processing and production facilities can reduce employee accidents and health claims. Therefore, it is imperative that all food processing and production facilities follow the Food Code of Practice. For information on a BRC Audit, Visit MQM for BRC Audits
When it comes to food safety, every business owner and manager should be committed to maintaining the highest standards. Quality management includes all aspects of food processing and production including safety; sanitation; quality; compliance; recordkeeping; and training. These are areas of concern in all food processing and production facilities but are especially important in the food service industry.
The food service industry is the largest consumer of fresh foods, and thus it is important to maintain quality and maintain the public’s trust in food suppliers. Therefore, it is essential for food service owners to implement and maintain food safety practices in order to maintain good customer service and maintain productivity whilst increasing profit and reducing costs.