The acronym HACCP, which stands for Hazard Analysis and Critical Control Point, is one, which evokes 'food safety'. Originally developed to ensure microbiological safety of foodstuffs, HACCP has been broadened to include chemical and physical hazards in foods. The recent growing worldwide concern about food safety by public health authorities, consumers and other concerned parties, and the continuous reports of food borne outbreaks have been a major impetus in the application of the HACCP system.

Food safety has been of concern to humankind since the dawn of history, and many of the problems encountered in our food supply go back to the earliest recorded years. Many rules and recommendations advocated in religious or historical texts are evidence of the concern to protect people against food borne diseases and food adulteration

GCAS will access HACCP based Food Safety Management System in accordance with GCAS HACCP Specification - GCAS134 Issue No 01 "Requirements for a operational HACCP system" which includes General principles of food Hygiene, CAC/RCP 1-1969 Rev.4 -2003 inclusive of Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its application, Annexure to CAC/RCP 1-1969 Rev.4 -2003.

Certification

GCAS is one of the world's leading certification bodies and is committed to ensuring that HACCP Systems are within the reach of all organizations, large and small.

The assessment to HACCP consists of two mandatory visits, the initial and main assessments. A preliminary assessment is available on request, which provides clients with the opportunity of a trial run prior to the assessment.

Following a successful assessment, a certificate is issued after which organizations are subject to regular surveillance visits.

Note: Accreditation GCAS