FOOD SAFETY COMPLIANCE IS NO MORE AN ADVANTAGE RATHER A BARE MINIMUM REQUIREMENT- HACCP BASED PREVENTIVE RISK MANAGEMENT SYSTEM
There is no shortcut to success and prevention is better than cure (an ounce of prevention is better than pounds of cure) and we need to/ are coming out of dual approach of dealing with export and domestic manufacturing and with FSSAI in place, this CHALTA HAI attitude is/has to move out of the industry. HACCP (Hazard Analysis and Critical Control Point) based terminology introduced by Codex Allimentarius Commission (CAC) a joint commission of FAO and WHO is a bench mark practices to access the Organization’s capability to produce safe products and for ensuring on-going continual improvement in the same. […]