In particular, the world trade scenario has changed since the entry into force of the WTO Agreement. The Codex Alimentarius Commission has recommended standards and guidelines for various aspects of the food industry. These requirements have become the standard for international trade. The HACCP system for food safety management has become a global requirement of international trade as a measure to increase confidence in food safety. Governments play an important role in promoting systems that improve food safety and awareness. The Codex Food Hygiene General Principles provide a solid foundation for effective food control and food hygiene. The general principles of food hygiene follow the food chain from primary production to consumer, highlighting key hygiene measures at each stage. Codex has developed a HACCP-based approach to food safety as a guide for international food trade. An analytical and critical control point (HACCP) approach is recommended to improve food safety where possible. The HACCP approach is recognized worldwide for being effective in ensuring the safety and suitability of food for human consumption and international trade. The HACCP system adopts a food handling threshold management approach to avoid food safety issues when applied to food safety management. In addition to enhancing food safety, other benefits of applying HACCP include efficient use of resources and timely response to food safety issues. In addition, the application of the HACCP system can lead to more targeted risk management by food control authorities and can contribute to the development of international trade by increasing consumer confidence in food safety. The HACCP system defines specific hazards and control measures to ensure food safety. HACCP plans depend on specific applications in the food and processing industries. The HACCP system can accommodate changes such as advances in equipment design, new information about health risks or risks, new processing procedures or technology developments.
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HACCP, or the Hazard Analysis Critical 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 take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.
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Miss Manisha Katariya , the Team Leader of the Company, Post-graduated with a Master of Business Adminstration degree from AKTU (LUCKNOW). Miss, Manisha Katariya has nearly 7 Years of experience in the Sales & Finance sector. She heads the marketing and commercial relationship management departments of the Company.Their main duties include hiring and training employees, creating and implementing business strategies and delegating tasks to team members.
Mrs Priyanka Singh Chauhan Senior Associate of the company, Post graduated in Banking & Finance Management from NMIMS University , Surat Gujarat , Mrs. Chauhan has nearly 6 years experience in the finance and banking operations sector .
Miss Manali Sumrani Senior Associate of the company, Post graduated in Master of Business Adminstration in DRBAU University, Agra. Miss Manali Sumrani has nearly 5 years experience in the finance sector .
Miss. Twinkle Agarwal , the Consultant of the Company. She help their clients achieve their business goals by providing expert advice in their field of proficiency. She work with their clients and advise them on matters such as accounting and Legal Services.
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Mr Mohan Sharma Advisor of the company, Graduated with Bachelor of Computer Application Degree from DBRAU Agra.He meet with clients to gain a sense of their mindset and ultimate goals. He draw from their experience, expertise, and perspective to help clients shape their goals and craft purposeful next steps.
Miss Kareena Varlani Associate of the company, Graduated with Bachelor of Commerce Degree from Dayal bagh University Agra.She work in collaboration with others to complete daily tasks and offer support to their team.
