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HACCP is
a systematic and preventive approach to achieve food safety standards.
Originally developed
in the United States to guarantee the safety of astronauts’ food
in space, HACCP is now being adopted worldwide as a scientific,
straightforward and effective approach to enhance food safety.
The HACCP approach can be used by all segments of the food
production continuum and can be tailored to any individual
product or process
line. The advantage of using the HACCP system lies in the control
it provides at all times over food safety in the processing
plant, from
receiving raw materials to shipping the final products.
For the food processor, producing a safe product will be structured
around critical control points (CCPs). CCPs are designed to control
potential hazards that are biological, chemical or physical in
nature and that may pose a food safety risk.
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| ISO 9002 Information |
ISO
9000 is primarily concerned with "quality management".
Like "beauty", everyone may have his or her idea of what "quality" is.
In plain language, the standardized definition of "quality" in
ISO 9000 refers to all those features of a product (or service) which
are required by the customer. "Quality management" means
what the organization does to ensure that its products conform to
the customer's requirements.
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