HACCP: Hazard Analysis and Critical Control Points
What is HACCP?
HACCP (Hazard Analysis and Critical Control Points) is a globally recognized food safety management system designed to identify, assess, and control hazards in food production. It ensures that food is safe at every stage—from raw materials to consumption.
HACCP Principles
HACCP follows seven key principles:
- Conduct a Hazard Analysis – Identify potential food safety hazards.
- Determine Critical Control Points (CCPs) – Identify key points to prevent or reduce hazards.
- Establish Critical Limits – Set limits to ensure CCPs are controlled.
- Monitor CCPs – Regularly check that controls are working.
- Establish Corrective Actions – Define actions to take if a CCP is out of control.
- Verify the System – Ensure HACCP is effectively managing risks.
- Keep Records and Documentation – Maintain proper documentation for compliance.
