HACCP – ITS NEED AND PRACTICES
Journal: Acta Chemica Malaysia (ACMY)
Author: Akash Kushwah, Rajendra Kumar
Print ISSN : 2576-6732
Online ISSN : 2576-6724
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Food safety is one of the fundamental requirements in food hygiene. How to improve the safety and hygiene of food in catering industry has long been a research topic attracting food practitioners. In recent years, food safety and hygiene has been seen a social problem. How to control the safety and hygiene of food and beverage is a promising area where new challenges occur as the new kind of food is manufactured. This paper proposes to establish need of HACCP (Hazard Analysis and Critical Control Point) control to ensure food safety and hygiene in the food and beverage industry. There are lot of factors and challenges in practical implementation of HACCP. The implementation, control and review ensure food safety and hygiene if all are combined with proper balance.