Pure Curd Supply Chain: An Indian Case on Modern Food Safety Management

Hazard Critical Control Points (Haccp)

The food sector faces numerous challenges concurrently, to supply better food quality and safe food at affordable prices in sufficient quantity, to cater greater demand from growth of population. There are three issues that stand out from a health angle like first, ensuring food safety from chemical or biological food contamination. The second is organic food preferred by consumers (Dangour et al., 2009). The third, impact of food offered general health of consumers (McCarthya et al., 2013). HACCP is a food safety management system (FSMS) that is recognized in the international food safety community as a worldwide guideline for controlling food borne safety hazards (Kafetzopoulos et al., 2013). The industrialised countries reported a progressing trouble of food borne illness (Flint et al., 2005; Anonymous, 2007). Ultimately all the efforts can support in achieving quality and safety.

The major landmark strategy in the food sector is introduction of HACCP (History of HACCP, 1959). The Pillsbury Company joined the programme as contractor to produce food for astronauts in 1959. HACCP was first presented 1971. It was based on three principles. HACCP-based ingredients and product specifications were completed in 1975. In 1985, interest in HACCP was restored, when a subcommittee of the Food Protection Committee of NASA issued a report on microbiological criteria. They recognised the advantages of HACCP over traditional quality procedures in food safety management, progressive food companies. The present status of HACCP i.e. Seven Principles are shown in figure 1.

Figure 1.

HACCP Principles

Note: CCPs implies critical control points

In the figure 2, the six benefits pertaining to the HACCP are depicted.