HACCP stands for Hazard Analysis and Critical Control Points. It is an international, science-based preventive system used to ensure food safety by identifying and controlling potential hazards throughout the production process.
The 7 Principles of HACCP:
Conduct a Hazard Analysis: Identify potential biological, chemical, or physical hazards.
- Determine Critical Control Points (CCPs): Find the steps where control can be applied to prevent or eliminate a hazard (e.g., cooking or cooling).
- Establish Critical Limits: Set maximum or minimum values (like temperature or time) that must be met at each CCP.
- Establish Monitoring Procedures: Create a system to track the CCPs and ensure they stay within limits.
- Establish Corrective Actions: Decide what to do if a critical limit is not met.
- Establish Verification Procedures: Perform tests and reviews to prove the system is working effectively.
- Establish Record-Keeping Procedures: Maintain documentation of all monitoring, actions, and hazards.
