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
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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