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HACCP - Hazard Analysis Critical Control Point

HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to prevent the hazards from occurring.

HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, operators reduce the risk of a food safety issue occurring. HACCP is an internationally recognized, science-based, food safety system that is used to help ensure the manufacture of safe food products. HACCP is designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards, including those caused by cross-contamination. During the development of a HACCP system, potential hazards are identified and control measures are implemented at specific points in the manufacturing process.

Why Do We Need HACCP ?

  • To produce safe food
  • Reduce loss
  • Create confidence in food safety
  • Easier to meet regulations
  • Increase patronage
  • Better organized staff
  • Less consumer complaints
  • Less risk of illness
  • Facilitate international trade
  • Improved public health

Why Do We Need HACCP ?

  • Perform a Hazard Analysis
  • Identify the Critical Control Points (CCPs)
  • Establish critical limits
  • Establish procedures to monitor the CCPs
  • Establish a HACCP plan
  • Establish verification procedures
  • Establish effective recordkeeping

What are the Benefits of the System:

  • Provides a more systematic approach to ensuring food safety than traditional inspection procedures
  • Places more responsibility for ensuring food safety on the food manufacturer than traditional inspection programs
  • Is based on science, rather than simply past experience or subjective judgement
  • Focuses on preventing problems before they occur, rather than trying to detect failures through end-product testing.

HACCP is internationally recognized as the primary means for enhancing food safety throughout the food chain, and is increasingly being used around the world.