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Hazard Analysis Critical Control Point (HACCP) To Note Before Manufacturing Food Products

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No food articles may contain any food additive or processing aid except it is in accordance with the provisions of FSSAI (food safety and standards authority of India) rules and regulations made there under.

What is HACCP (Hazard Analysis Critical Control Point)

HACCP (Hazard Analysis Critical Control Point) is an internationally acknowledged technique for preventing chemical, microbiological and physical contamination along the food chain.

The Hazard Analysis Critical Control Point technique does this by analyzing the risks, setting critical control points, implementing critical limits, and make sure that control measures are validated, verified and monitored before implementation.

The effective execution of HACCP will improve the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements.

HACCP certification is built around below seven principles:

Principle 1 - Conduct Hazard Analysis of chemical, biological, and physical food hazards

Principle 2 - Establish critical control limits (CCPs)

Principle 3 - Establish critical limit(s).

Principle 4 - Determine a system to monitor control of CCPs

Principle 5 - Establish the corrective action where a Critical Control Point is not under control.

Principle 6 - Establish procedure for verification to confirm that the Hazard Analysis Critical Control Point system is working effectively

Principle 7 - Establish documentation containing all rules & procedures to records appropriate principles and their application.

Contaminants, heavy metals, naturally occurring toxic substances etc

No food article may contain any pollutant, naturally occurring toxic substances or toxins or hormone or heavy metals in extra of such quantities as may be describe by regulations.

Antibiotic residues and microbiological counts, veterinary drugs residues, pesticides,

  1. No food article shall contain insecticides or pesticides residues, veterinary drugs residues, pharmacological active substances, antibiotic residues, solvent residues and micro-biological counts in surplus of such lenience limit as may be agreed as per rules & regulations.
  2. No insecticide shall be used directly on food article except fumigants registered and approved under the Insecticides Act, 1968 (46 of 1968).

Genetically modified foods articles, organic foods items, functional foods, proprietary foods, etc

No Food Business Operator (FOB) shall manufacture, distribute, sell or import any novel food, genetically modified food, irradiated food, organic foods, and foods for special dietary uses, functional foods, nutraceuticals, health supplements, proprietary foods and such other articles of food whichthe Central Government may inform in this behalf.

  1. Foods for special purpose dietary uses or function

  1. Foods which are specially processed or formulated to fulfill particular dietary needs which exist because of a particular physical or physiological situation or particular diseases and disorders and which are presented as such,wherein the composition of these foodstuffs should differ significantly from the composition of regular foods of similar nature, if such regular foods exist,and might contain one or more of the following ingredients namely: -
  1. plants or botanicals or their parts in the form of powder, concentrate orextract in water, ethyl alcohol or hydro alcoholic extract, single or incombination;
  2. minerals or vitamins or proteins or metals or their compounds or aminoacids (in amounts not exceeding the Recommended Daily Allowance forIndians) or enzymes (within permissible limits);
  3. substances from animal origin;
  4. A dietary material for use by human beings to supplement the diet by rising the total dietary intake;
  1. A product that is labeled as a special dietary uses or functional foods or health supplements, which is not represented for use as a conventional food and whereby such products may be formulated in the form of powders, granules, tablets, capsules, liquids, jelly and otherdosage forms but not parenteral, and are meant for oral administration;
  1. such product does not include a drug as defined in clause (b) and ayurvedic drugs as defined in clauses (a) and (h) of section 3 of the Drugsand Cosmetics Act, 1940 (23 of 1940) and rules made thereunder;
  2. (iii) does not claim to cure or mitigate any specific disease, disorder or condition(except for certain health benefit or such promotion claims) as may be permitted bythe regulations made under this Act;
  3.  
  4. (iv) does not include a narcotic drug or a psychotropic substance as defined in theSchedule of the Narcotic Drugs and Psychotropic Substances Act, 1985 (61 of1985) and rules made thereunder and substances listed in Schedules E and EI of theDrugs and Cosmetics Rules, 1945;

  1. Genetically engineered or modified food: -

Food and food ingredientscomposed of or containing genetically modified or engineered organismsobtained through modern biotechnology, or food and food ingredientproduced from but not containing genetically modified or engineeredorganisms obtained through modern biotechnology;

  1. Organic food means food products that have been produced in accordancewith specified organic production standards;
  1. Proprietary and novel food means an article of food for which standardshave not been specified but is not unsafe: Provided that such food does not contain any of the foods and ingredientsprohibited under this Act and regulations made thereunder.

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Author
Sanya Arora
Highly motivated and innovative Environment MS graduate, highly effective at developing creative content and writing persuasive legal briefs. Expertise in writing E-waste, recycling, EPR, legal compliances articles, blogs, press releases and whitepapers etc. Excellent command over English Language with natural flair for writing. Excellent analytical skills and structured thinking capability.