On September 25, 2020, in the run of this COVID-19 Pandemic crisis the Codex Alimentarius Commission adopted the revised Code of Practice for hygiene and safety in the general principles of Food hygiene (CXC 1-1969) and its HACCP annex.
What is the purpose of code in the HACCP principles in Food?
In the update, this code helps to provide the consumer with the safe code of practice for the control of food safety worldwide and forms the basis for all other Codex hygiene texts and standards. The revision includes the better application by the food business to provide more guidance on the important health issue of allergens which complements the adoption of a new Codex code of practice by the management.
This revision of the HACCP Codex helps the countries to maintain a safe supply of food at a time when the COVID-19 pandemic has highlighted the need to reinforce good hygiene practices”.
What changes are implemented in the new codex?
May changes both minor and major have made as compared to the previous version of the HACCP 2003 codex version.
The Codex HACCP 2020 greatly become wider than the previous concerned to the old version. The definition in HACCP includes food hygiene system, good hygiene practices (GHPs) for acceptable authority and components. Whereas, the Validation got replaced with validation of control ensuring that the control measure selected is capable of controlling an identified hazard.
Working with the codex decision tree helps to identify critical control points (CCPs) will continue in Codex Committee on Food Hygiene (CCFH) so that once completed it could be included in the General Principles of Food Hygiene (GPFH) as an annex.”
Strengthening the training and competence program
The section on training and competence has been strengthened to improve the efficiency of the personnel to take into account food safety and enhance the food business, not just food handlers. There is also a new requirement for record-keeping. Training includes the use and maintenance of instruments and equipment, principles of food hygiene, Control measures to prevent contaminants in food, Follow Food hygiene and government protocols.
Providing food safety culture:
One of the most significant changes in the HACCP Codex is the establishment and maintenance of a positive food safety culture acknowledging the importance of human behavior.
HACCP is the abbreviation of Hazard Analysis and Critical Control Points. This internationally accepted standard for the management system to develop protection of food safety and reduce food-related health hazards. An external authority with proper knowledge and skills helps to develop a HACCP system or HACCP plan to achieve HACCP Certification for the food industry.
Why it is Important to achieve HACCP Certification in the Food Industries.
HACCP Certification in India is a must to all the food industries after this COVID-19 crisis. Food is a sensitive thing and major hazards related to health are connected with food. HACCP Certified organization follows the protocols of the government and underlined HACCP principles to impose legal requirements to provide safe food to the user or consumer. Implementation of HACCP standard helps the consumer to serve hygiene food that guarantees of your safe process and procedure of management system while handling food.
Cost of HACCP Certification in India
The cost to acquire HACCP Certification depends on several factors such as the size and location of your business, the organization’s food management system, and the consultancy you choose to get prepared for HACCP Certified. All these factors sum up the certification cost and complexity of your business to decide the cost.
HACCP certification helps a food business in many ways in:
- Meeting the legal requirements
- Achieving customer satisfaction
- Develop its management HACCP principles
- Increases your business reputation
- Strong position in the competitive market
- Overall profitability of your business
- Customer Satisfaction