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Haccp - Its Need And Practices

Author

Listed:
  • Akash Kushwah

    (FET, RBS Engineering Technical Campus, Agra, India)

  • Rajendra Kumar

    (Vidya College of Engineering, Meerut, India)

Abstract

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.

Suggested Citation

  • Akash Kushwah & Rajendra Kumar, 2017. "Haccp - Its Need And Practices," Acta Chemica Malaysia (ACMY), Zibeline International Publishing, vol. 1(2), pages 1-5, January.
    • Handle: RePEc:zib:zbacmy:v:1:y:2017:i:2:p:1-5
    DOI: 10.26480/acmy.02.2017.01.05
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    References listed on IDEAS

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    1. Carl Gaigné & Bruno Larue, 2016. "Quality Standards, Industry Structure, and Welfare in a Global Economy," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 98(5), pages 1432-1449.
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