Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to food safety that identifies and controls hazards in food production. HACCP is based on the principle that hazards can be prevented or controlled at critical control points (CCPs) throughout the food production process.
The seven principles of HACCP are:
- Hazard analysis: Identify and assess the hazards that could occur at each step in the food production process.
- Critical control point (CCP) identification: Identify the CCPs where hazards can be prevented, eliminated, or reduced to acceptable levels.
- Establishing critical limits: Establish limits for each CCP that will prevent, eliminate, or reduce the hazard to an acceptable level.
- Monitoring: Establish procedures to monitor each CCP to ensure that critical limits are not exceeded.
- Corrective action: Establish procedures to take corrective action when critical limits are exceeded.
- Verification: Establish procedures to verify that the HACCP system is working effectively.
- Recordkeeping: Establish procedures to maintain records of the HACCP system.
HACCP is a preventive approach to food safety that can help to reduce the risk of foodborne illness. It is a widely accepted approach to food safety that is used by food businesses around the world.
Here are some of the key benefits of HACCP:
- It can help to prevent foodborne illness.
- It can help to improve the quality of food.
- It can help to reduce costs associated with food recalls and lawsuits.
- It can help to improve the efficiency of food production.
- It can help to comply with food safety regulations.
If you are involved in the food industry, it is important to understand HACCP and to implement a HACCP system in your business. HACCP is an essential tool for ensuring the safety of food.
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