HACCP (Hazard Analysis & Critical Control Points)

HACCP (Hazard Analysis & Critical Control Points)

HACCP (Hazard Analysis Critical Control Point) is defined as a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product ...

HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain.

The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation.

The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements.

What is the 7 principles of Haccp?
Seven basic principles are employed in the development of  HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation

Principles:

1-Hazard Analysis Principle

2-Identify Critical Control Points Principle

3-Establish Critical Limits Principle

4-Monitor the CPP's Principle

5-Establish Corrective Action Principle

6-Record Keeping Principle

7-Verification Principle