The National Board of Experts HACCP published the 4 th version of “The Requirements for HACCP based food safety System, June 2006” in April of 2007. The fourth version contains all relevant elements of the ISO 22000 standard that is currently being developed by the ISO-organization. SCV as well as the National Board of Experts HACCP is actively involved in the ISO 22000 committee working on this standard


Indian Agricultural Scenario

India is a strategic player in the world. Look at the following

An assurance of proactive approach for food safety and hygiene
Has world's largest number of livestock and ranks first in the cattle population
Accounts for 1/6th of total goat population of the world
Largest producer of tea in the world
Accounts for about 31% of the world's production of raw cashew and nearly 48% of the world's export of cashew kernels
Is the third largest milk producer in the world
Ranks fifth in the world for egg production,
Has seventh largest marine landing in the world
Is the fourth largest economy in the world in terms of the people purchasing power

India is signatory to the sanitary and phyto sanitary agreement under which the countries have to confirm to food safety standards issued by Codex Alimentarius Commission of WHO / FAO. The commission has advocated the adoption of HACCP for international trade.

According to EU directive 93/43/EEC on food hygiene all food business operators in European Union shall implement HACCP . They shall ensure that adequate safety procedures are identified, documented, maintained and reviewed on the basis of the principles used to develop the system of HACCP-systems.

The food and drug administration of U.S.A., which regulates food, is now considering development of regulations that would establish HACCP as the food safety standard throughout areas of food industry.

HACCP system has attained the international credibility in regard to food safety

Origin

HACCP is a scientific and economical approach to organize, plan, document and control the safe production of food.


It addresses food safety through analysis and control of biological, chemical and physical hazards from raw material procurement, handling to manufacture, distribution and consumption of finished product. It seeks to prevent problem rather than react to problem in finished product.

The Codex Alimentarius Commission of United Nations provided Governments, Industry and consumers with an international code of practice related to general principle of food hygiene and recommended an approach to enhancement of food safety through a system based on HACCP.

The "Requirements for HACCP - based Food Safety system" are based on the following reference documents:


World wide:

Joint FAO/WHO Codex Alimentarius Commission
General Principles of Food Hygiene,
Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application.

International Level

European Union

2a General Food law
Regulation laying down the general principles and requirements of food law establishing the European Food Safety Authority and laying down procedures in matters of food safety.

2b Council Directive 93/43/EEC on the Hygiene of Foodstuffs, Specific legislation and regulations concerning food safety and hygiene have been laid down in Council Directives such as 64/433/EEC for fresh meat. 71/118/EEC for poultry meat, 89/437/EEC for egg products, 92/46/EEC for dairy products, 92/5/EEC for meat products, 91/493/EEC for fishery products, 94/65/EEC for minced meat, etc.

National Level

Netherlands, Food and Commodity Act

Where appropriate

Numerous (International, a/o, Codex) Codes of Practice, Food Commodity Standards and (national) Hygiene Codes (generic HACCP / hygiene plans).