What does HACCP stands for?
It stands for Hazard Analysis Critical Control Point. It is a system of food safety management that has been adopted by the US; Europe Australasia and most other countries as the best system to control food safety. It is a process control method – rather like ISO 9000, but is different since it involves knowledge of microbiology, chemistry and physical hazards, the ability to make judgments on risk, as well as insight in how to manage a manufacturing/production/service system effectively.
So, HACCP is needed to export food. It protects home populations from risky imported foodstuffs; it should be used in all production of food to ensure safety; many tourist organizations require the hotels they use to have HACCP. All in all, HACCP is a requirement rather than a luxury for developing nations and is a legal requirement in most countries like the UK. The International Centre for HACCP Innovation (I.C.H.I.) in Salford is the largest HACCP research centre in the UK (and probably in Europe).
We do a great deal for the education of HACCP specialists; the development of research outcomes to underpin HACCP systems, enforcement and policy making; and the development of HACCP infrastructures in developing nations.