Jasz
VIP Contributor
As an important tool for food processors and manufacturers to ensure the safety of their products. HACCP is an acronym for Hazard Analysis and Critical Control Points. It is used to identify the points in a food processing environment where hazards can be controlled. A HACCP plan identifies potential hazards that could affect your food product and specifies how you will control them.
A HACCP plan should be based on sound science, but it's not always easy to know what that means when it comes to your own business. Here are seven principles of HACCP that you should observe in your industry:
1. Identify the critical control points (CCPs) at which hazards can be controlled
2. Establish critical limits for each CCP
3. Monitor at each CCP to ensure that critical limits are met or exceeded
4. Correct problems when monitoring shows that critical limits have been exceeded or not met
5. Establish verification procedures for all CCPs
6. Establish recordkeeping requirements to enable traceback if necessary
7. Establish a system that ensures the above processes are followed.
A HACCP plan should be based on sound science, but it's not always easy to know what that means when it comes to your own business. Here are seven principles of HACCP that you should observe in your industry:
1. Identify the critical control points (CCPs) at which hazards can be controlled
2. Establish critical limits for each CCP
3. Monitor at each CCP to ensure that critical limits are met or exceeded
4. Correct problems when monitoring shows that critical limits have been exceeded or not met
5. Establish verification procedures for all CCPs
6. Establish recordkeeping requirements to enable traceback if necessary
7. Establish a system that ensures the above processes are followed.