HACCP Implementation

HACCP — Hazard Analysis and Critical Control Points — is the internationally recognised, science- based system for identifying, evaluating, and controlling food safety hazards. It is a preventive approach to food safety that focuses on identifying the points in the food production process where hazards could occur — and establishing controls to prevent, eliminate, or reduce those hazards to acceptable levels.

HACCP implementation involves conducting a systematic hazard analysis for all stages of the food production process, identifying Critical Control Points, establishing critical limits, monitoring procedures, corrective actions, verification activities, and documentation systems — in accordance with Codex Alimentarius principles and FSSAI requirements.

EGSS supports food businesses through the complete HACCP implementation process — from team formation and preliminary steps through hazard analysis, CCP determination, and plan documentation — building a food safety system that is both technically sound and practically workable.