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The Quality Organisation under Department of Industries and Commerce, Government of Kerala for Audit and Certification of HACCP System
About The JD Chicago



NATIONAL CENTRE FOR HACCP CERTIFICATION (NCHC)

Is a Quality organisation of Government of Kerala providing professional & cost effective assessment, audit and certification of Hazard Analysis Critical Control Point (HACCP) System for food industry and other food-related vendors.

What is HACCP?

HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain.

The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation.

The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements.

 

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Advantages Of HACCP

The HACCP system as it applies to food safety management uses the approach of controlling critical points in food handling to prevent food safety problems...

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Application Of HACCP

While the application of HACCP to all segments and sectors of the food chain is possible, it is assumed that all sectors should be operating according to good manufacturing practices (GMPs) and the Codex General Principles of Food Hygiene...

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HACCP And Trade

Significant implications for the Codex Alimentarius Commission arise from the Final Act of Uruguay Round, which was held in September 1986, the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement) and the Agreement on Technical Barriers to Trade (TBT Agreement)...

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Training

Food industries and food control regulatory agencies worldwide have shown interest in implementing the HACCP system. A common understanding about terminology and approaches for application will greatly enhance its adoption and will lead to a harmonized approach to food safety among countries all over the world...

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How Does It Works

The first step is to make a commitment. The next step is to learn about the Hazard Analysis Critical Control Point (HACCP) system which allows you to develop and implement your own quality system. HACCP is the premier tool used by the world's food industry to manage risks to food safety and quality...

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Objectives Of The FAO Approach To HACCP

The objectives of the FAO approach to HACCP include:..

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  • Advantages Of HACCP
  • Application Of HACCP
  • HACCP And Trade
  • Training
  • How Does It Works
  • Objectives Of The FAO Approach To HACCP
  • icon Core Feature
  • icon History of HACCP

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Who can use HACCP?

All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with:

  • Fruits & Vegetables
  • Dairy Products
  • Fish & Fishery Products
  • Meat & Meat Products
  • Nuts & Nut Products
  • Bakery & Confectionary

  • Hotels
  • Spices & Condiments
  • Cereals
  • Restaurants
  • Fast Food Operations etc.

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The history and background of the HACCP System

The objective is to introduce the trainees to the history and background of the Hazard Analysis and Critical Control Point (HACCP) system and its importance as a food safety management system in identifying and controlling food safety hazards.

The HACCP System for managing food safety concerns grew from two major developments. The first breakthrough was associated with W.E. Deming, whose theories of quality management are widely regarded as a major factor in turning around the quality of Japanese products in the 1950's. Dr. Deming and others developed total quality management (TQM) systems which emphasised a total systems approach to manufacturing that could improve quality while lowering costs.

 

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