• Dr. S. Sugasri

With globalizing food marketing and increasing demand for all ranges of food starting from fresh, ready-to-eat, processes and semi-processed foods, safety issues have become the larger concern. Companies dealing with food sector have undertaken various measures, principles and practices to maintain food safety, sanitation and hygiene. In addition to this, demands on the food industry have changed its target to increasing the shelf life of the products through advanced techniques of bioengineering and food technology. The role of HACCP extends to identify, correct, and prevent hazards throughout the production process. It remediates physical, chemical, and biological hazards making the products safe and sound for consumption. Basic activities such as supply management, sanitation, operation guidelines, transportation, environmental and personal hygiene, pest control, staff training and management can offer effective results. The HACCP procedures can be applied effectively to inspect, upgrade and promote healthy international trade of good quality and safety. So the HACCP system has to be successfully applied in the food industry and the system fits in well with the modern quality and the management techniques.

HACCP, food safety, food production, marketing, supply management

"ROLE OF HACCP APPROACH IN FOOD SAFETY AND HYGINE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 1, page no.66-68, January-2019, Available :http://www.jetir.org/papers/JETIRU006016.pdf

"ROLE OF HACCP APPROACH IN FOOD SAFETY AND HYGINE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 1, page no. pp66-68, January-2019, Available at : http://www.jetir.org/papers/JETIRU006016.pdf