HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
KEY ELEMENTS:
The seven principles of HACCP
- Conduct Hazard Analysis
- Identify the Critical Control Points
- Establish Critical Limits
- Monitor CCP
- Establish Corrective Action
- Verification
- Record Keeping
INTRODUCTION: HACCP stands for Hazard Analysis Critical Control Point. It is a system where the food manufacturer or handler identifies the potential hazards that can be introduced while the food is in the production process or in the care of the organization, and determines how those hazards can be eliminated. HACCP based procedures provide businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP based procedures not only improves food safety management but also complements other quality management systems.
BENEFITS: The main benefits of HACCP based procedures are, saves your business money in the long run, avoids you poisoning your customers, food safety standards increase, ensures you are compliant with the law, food quality standards increase, organize your process to produce safe food, organizes your staff promoting teamwork and efficiency and due diligence defense in court.
APPLICABLE TO: This Standard is applicable to all organizations that involve in processing of food directly or indirectly in business that is related to food products from producers to serving and selling.
