HACCP

The Hazard Analysis Critical Control Point (HACCP) management tool is a systematic approach to the identification and assessment of hazards associated with all stages of a food operation or food supply chain. It defines how the food safety hazards should be control led and the identification of control points and critical control points. It is a management tool to assess the food safety hazards most likely to affect a product, how these could be caused and how they need to be controlled. The basis of HACCP is to follow the seven principles below:

1. Identify potential hazards and measures for their control.

2. Determine critical control points (CCP)

3. Establish critical limits, which must be met to ensure CCP is under control.

4. Establish a monitoring system

5. Establish the corrective action to be taken when monitoring indicates that a CCP is not under control.

6. Establish documentation for procedures and records

7. Establish verification procedures to confirm that the HACCP system is working effectively

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