{"id":46901,"date":"2022-08-18T15:51:52","date_gmt":"2022-08-18T10:21:52","guid":{"rendered":"https:\/\/corpbiz.io\/learning\/?p=46901"},"modified":"2022-08-25T11:05:50","modified_gmt":"2022-08-25T05:35:50","slug":"top-benefits-of-haccp-in-food-industry","status":"publish","type":"post","link":"https:\/\/corpbiz.io\/learning\/top-benefits-of-haccp-in-food-industry\/","title":{"rendered":"Top Benefits of HACCP in Food Industry"},"content":{"rendered":"\n<p>India&#8217;s food industry comprises of various segments such as fruits, vegetables, plantations, fisheries, and confectioneries. The food industry has seen tremendous growth in the past few years. The food processing industry of India amounts for 32% of the food market aggregate of the country. It contributes approximately 8.80 GVA in Manufacturing and 8.39% of Gross Value Added (GVA) in Agriculture, 6% of aggregate industrial investment, and 13% of India\u2019s exports, which is why there is a need for HACCP in the Food Industry. Most of the entities involved in the food business are willing to opt for the HACCP because of&nbsp;the Top Benefits of HACCP in <strong>Food Industry<\/strong><sup><a href=\"https:\/\/en.wikipedia.org\/wiki\/Food_industry\"><strong>[1]<\/strong><\/a><\/sup>.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What is HACCP?<\/h2>\n\n\n\n<p>HACCP\nstands for Hazard Analysis Critical Control Point. It refers to the system\nwhich involves the identification and evaluation of food safety hazards in\norder to control and prevent such hazards. Food hazards can be described as\nchemical, physical or biological agents that can cause injury or illness to the\nperson consuming that food. HACCP acts as a preventive measure as it accesses\nthe potential hazards that can occur during the processing of the food product\nto eliminate or minimize such hazards before they can hamper people&#8217;s health.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Principles of HACCP implementation<\/h2>\n\n\n\n<p>There\nare 7 principles of HACCP Implementation, which is enumerated below<\/p>\n\n\n\n<ul><li><strong>Hazard Analysis<\/strong><\/li><\/ul>\n\n\n\n<p>This\nfirst principle involves identifying the potential hazards that should be\neliminated or minimized to ensure food safety. For example, bacteria are a\nbiological hazard, and the food industries should take measures to prepare\ntheir food in such a way which can successfully tackle this issue.<\/p>\n\n\n\n<ul><li><strong>Determining the\nCritical Control Point (CCP)<\/strong><\/li><\/ul>\n\n\n\n<p>Critical\nControl points are the point where one can control the hazard to the acceptable\nlimit. E.g. &#8211; selecting the vegetables from a hygienic place or cooking the raw\nvegetables properly in order to eliminate the presence of any natural\nchemicals.<\/p>\n\n\n\n<ul><li><strong>Analysing the\nCritical Limits<\/strong><\/li><\/ul>\n\n\n\n<p>The\nCritical limit is the minimum or maximum value at which a chemical, biological\nor physical hazard can be controlled in order to avoid any risks<\/p>\n\n\n\n<p>E.g.,\nconsuming the bread in the prescribed time span, i.e. 4-5 days, to avoid it\nfrom becoming stale.<\/p>\n\n\n\n<ul><li><strong>Establishing the\nmonitoring procedure<\/strong><\/li><\/ul>\n\n\n\n<p>This\nrefers to a series of planned observations which ensures that the CCP are\nwithin critical limits, e.g. ensuring that the water is kept in the\nrefrigerator only till the time it is not freezing.<\/p>\n\n\n\n<ul><li><strong>Taking Corrective\nActions<\/strong><\/li><\/ul>\n\n\n\n<p>This\nis done when a potential hazard is identified during food production and\ncorrecting or eliminating the hazard to ensure food safety. E.g., reprocessing\nor destroying the food items.<\/p>\n\n\n\n<ul><li><strong>Establishing\nVerification Procedures<\/strong><\/li><\/ul>\n\n\n\n<p>This\nis done to ensure that everything is in accordance with the HCCAP Plan. E.g. if\na refrigerator has been replaced due to technical issues, it is necessary to\nensure that it is working properly as per the prescribed limits.<\/p>\n\n\n\n<ul><li><strong>Maintaining Records\nand Documents<\/strong><\/li><\/ul>\n\n\n\n<p>This\ninvolves maintaining proper records and documents to ensure proper\nimplementation of the HACCP Standards.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Top Benefits of HACCP in food\nIndustry<\/h2>\n\n\n\n<p>The\ntop benefits of HACCP in Food Industry are enlisted below \u2013<\/p>\n\n\n\n<ul><li><strong>Prevention\nof Food Safety Hazards<\/strong><\/li><\/ul>\n\n\n\n<p>This\nis the most important benefits of HACCP. The compliance with the HACCP\nstandards ensures that the food is safe from any physical, chemical or\nbiological hazards. This also helps to ensure that personal hygiene and\naccurate temperature standards are maintained.<\/p>\n\n\n\n<ul><li><strong>Ensures\ncompliance with the Food Laws<\/strong><\/li><\/ul>\n\n\n\n<p>The food laws in India are governed by the Food safety and standards Act. The HACCP helps to ensure the compliance of the food and safety standards which helps the business to obtain <a href=\"https:\/\/corpbiz.io\/fssai-license\"><strong>FSSAI<\/strong><\/a> conveniently.<\/p>\n\n\n\n<ul><li><strong>Helps\nControl Food Safety Risks throughout the supply chain<\/strong><\/li><\/ul>\n\n\n\n<p>HACCP\nhelps to ensure food safety on all levels of the supply chain, be it the\nproduction, procurement, distribution, storage, consumption etc.<\/p>\n\n\n\n<ul><li><strong>Helps\nin Standardization of the Food Production Process<\/strong><\/li><\/ul>\n\n\n\n<p>The\nprinciples of HACCP involve the identification of Critical Control points which\ncan ensure food safety. This helps standardise the food process and provides\ncorrective measures to ensure that the standards are adequately maintained.<\/p>\n\n\n\n<ul><li><strong>Customer\nRetention<\/strong><\/li><\/ul>\n\n\n\n<p>When\nthe food is in accordance with the safety standards of HACCP, customers have a\nsense of confidence as they are assured about their health without fearing\nillness. This encourages the customers to opt for that particular food\nindustry.<\/p>\n\n\n\n<ul><li><strong>Better Goodwill of the Business<\/strong><\/li><\/ul>\n\n\n\n<p>The HACCP-compliant business has the edge over its competitors in the food industry because the business is considered more reliable than the other food industries.<\/p>\n\n\n\n<ul><li><strong>Better Investments<\/strong><\/li><\/ul>\n\n\n\n<p>When\na business has a good reputation in the market, it attracts better investors\nnationally and internationally which makes fundraising easier&nbsp;<\/p>\n\n\n\n<ul><li><strong>Profitability<\/strong><\/li><\/ul>\n\n\n\n<p>When\na business has credibility and reliability along with better customers and\nbetter investors, the business earns more profit as compared to other\nindustries. The business is also able to avoid litigations related to consumer\nprotection laws.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Conclusion<\/h3>\n\n\n\n<p>HACCP can be considered an obligation because it is essential for ensuring food safety and maintaining safety standards. However, it can still encourage businesses to opt for HACCP because there are some top benefits of HACCP in the food industry.<\/p>\n\n\n\n<p class=\"text-left\"><b>Read our Article<\/b>:<mark style=\"background: #fffd03 !important;\"><a href=\"https:\/\/corpbiz.io\/learning\/how-to-set-up-a-food-business-in-india\/\">How to set up a Food Business in India<\/a><\/mark><\/p>\n","protected":false},"excerpt":{"rendered":"<p>India&#8217;s food industry comprises of various segments such as fruits, vegetables, plantations, fisheries, and confectioneries. The food industry has seen tremendous growth in the past few years. The food processing industry of India amounts for 32% of the food market aggregate of the country. It contributes approximately 8.80 GVA in Manufacturing and 8.39% of Gross [&hellip;]<\/p>\n","protected":false},"author":41,"featured_media":46904,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[2613],"tags":[2612],"acf":{"service_id":"220"},"authorName":"Shubhangi Jain","authorImageUrl":"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2022\/07\/subhangi.jpg","authorDescription":"Shubhangi has completed her B. A.LLB (H) with specialization in Business Laws from Amity University. She is particularly interested in legal research and writing and wishes to utilize her knowledge to create informative legal content.  She has prior experience in criminal litigation and has great drafting skills. She has also published various research papers in reputed journals.","postViews":10317,"readingTime":3,"_links":{"self":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/46901"}],"collection":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/users\/41"}],"replies":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/comments?post=46901"}],"version-history":[{"count":20,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/46901\/revisions"}],"predecessor-version":[{"id":47317,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/46901\/revisions\/47317"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/media\/46904"}],"wp:attachment":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/media?parent=46901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/categories?post=46901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/tags?post=46901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}