Journal article Open Access

HACCP IN CLEAN FOOD PRODUCTION: AN OVERVIEW

Degpal Singh; Anit Kumar; Amandeep Singh

For the food security of more than 1.3 billion people, India has to keep on producing more but safe food. Various techniques have been developed over the time for keeping a check on the quality of food. Of those, HACCP i.e., Hazard Analysis and Critical Control Points is one which ensures the quality of food during the production or the processing of food. HACCP is based on seven principles and is a risk management system that identifies, evaluates, and controls hazards (biological, chemical and physical) related to food safety throughout the food supply chain. The concept first came to light in 1960s and in India it started early in 2000. HACCP is a protocol for all the stakeholders involved in food industry for the production of safe food. As the HACCP lays emphasis on “Clean Production”, therefore, it ensures the use of every single resource whether it may be water, energy or any raw material in an efficient way leading to manufacture of a priced commodity and letting out less harmful and meager waste products.

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