Hazard Analysis AND Critical Control Point (HACCP) (IS 15000)
BIS is operating Hazard Analysis and Critical Control Point (HACCP) which is a process control system designed to identify and prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control system with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.
BIS offers two Certification schemes to the food industry.
i) HACCP Stand-alone Certification against IS 15000
ii) HACCP based Quality System Certification provides for two Certifications through one audit Certification of Quality System against IS/ISO 9000 and Certification of HACCP against IS 15000.
HACCP involves a system approach to identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control. In doing so, the many drawbacks prevalent in the inspection approach are provided and HACCP overcomes shortcomings of reliance only on microbial testing.