Hazard Analysis and Critical Control Point (HACCP)
is an internationally honored system for reducing the threat of safety hazards in food.
A HACCP System requires that implicit hazards are linked and controlled at specific points in the process. This includes natural, chemical or physical hazards. Any company involved in the manufacturing, processing or running of food products can use HACCP to minimize or exclude food safety hazards in their product.
Guideline for operation of HACCP Principles.
- Prerequisite Programs
- Education and Training
- Developing a HACCP Plan
- Assemble the HACCP platoon
- Describe the food and its distribution
- Describe the intended use and consumers of the food
- Develop a inflow illustration which describes the process
- Corroborate the inflow illustration
- Conduct a hazard analysis (Principle 1)
- Determine critical control points (CCPs) (Principle 2)
- Establish critical limits (Principle 3)
- Establish monitoring procedures (Principle 4)
- Establish corrective conduct (Principle 5)
- Establish verification procedures (Principle 6)
- Establish record- keeping and attestation procedures (Principle 7)