Hazard Analysis and Critical Control Point (HACCP) is a food safety management system. It allows control of food production to assure that contaminants, pathogenic microorganisms, processes, distribution, storage, or consumer usage that could contribute to a perceived or real hazard are controlled. A comprehensive system employing these concepts is needed to enhance food safety. HACCP stands for hazard analysis critical control points (pronounced 'hás-sip'). HACCP is a food safety management system that uses process controls to minimize food safety risks in the food processing industry. HACCP is a preventative food safety system that tries to reduce the risk of hazards getting into food products to an acceptable level.
HACCP Principles:
1) Conduct hazard analysis: identify potential hazards and develop measures to control them.
2) Establish critical control points (CCPs): CCPs are points in a process at which hazards can be controlled or eliminated.
3) Determine acceptable limit(s) for each CCP.
4) Establish systems to monitor each CCP.
5) Formulate corrective actions.
6) Establish verification procedures for the whole HACCP system.
7) Document procedures related to these principles
1) Conduct hazard analysis: identify potential hazards and develop measures to control them.
2) Establish critical control points (CCPs): CCPs are points in a process at which hazards can be controlled or eliminated.
3) Determine acceptable limit(s) for each CCP.
4) Establish systems to monitor each CCP.
5) Formulate corrective actions.
6) Establish verification procedures for the whole HACCP system.
7) Document procedures related to these principles
For HACCP certification contact us on- 09999974494, 9718380800, info@desystem.co.in
No comments:
Post a Comment