HACCP IN NUTS & DRY FRUITS INDUSTRY

Today the consumption of dried fruits has become an essential part of healthy consumption. So processing of dried fruits and nuts with HAACP system is essential for high quality items. It establishes a series of scheduled inspections in the plant at critical points of manufacture. Physical, chemical and biological tests are performed at the critical points. When the results are acceptable, food processing/manufacturing moves forward. When the results of tests are unacceptable, food processing ceases until the problems are corrected.

HACCP, or the Hazard AnalysisCritical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. HACCP is an integral part of modern nuts & dry fruit industry used to identify and control major food risks, such as microbiological, chemical andphysical contaminants. The introduction of preventive approaches such as HACCP, have resulted in industry taking greater responsibility for and control of food safety risks. Such an integrated approach facilitates improved consumer protection, effectively stimulates agriculture and the food processing industry, and promotes domestic and international food trade.