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<p>HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where food safety hazards may occur in a food production process and puts into place stringent controls to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur and in this way a food business is able to assure the safety of the food products they produce.</p> <p>HACCP is used internationally and has been adopted by the joint FAO/WHO Food Standards Programme as the best approach to take to control food borne disease. The Codex Alimentarius Commission was been created under this Programme to develop food standards, guidelines and related texts, one of which is the Codex Basic Food Hygiene Texts which contain the7 Codex Alimentarius HACCP Principles, and details how they can be applied through the adoption of a12 step logic sequence. Essentially, it is a food safety system consisting of two main components: the pre-requisite programs and the HACCP plan.HACCP can be applied to all businesses throughout the food chain and forms the basis of a proactive food safety management system. When effectively implemented, HACCP will control biological, physical, chemical and allergen hazards within a food operation.</p> <p>Implementing a HACCP plan helps assure regulatory authorities and customers that the food business is taking every reasonable precaution to assure food safety. As a proactive approach to managing food safety, it also helps reduce contamination-related food losses and associated costs, and will protect and enhance brands and private labels.</p>
Hazard Analysis Critical Control Point is process that controls and make sure food hazards may occur. It prevent food poisons and cross contamination. If HACCP is followed it prevents bad image to the company or restaurants.
HACCP : Hazard Analysis Critical Control Point system is a process control system that identifies where food safety hazards may occur in a food production process. It is used to prevent, reduce and eliminate all microbiological, chemical and physical hazards of food production process.
Hazard Analysis and critical control point is a systematic approach to identify,evaluate and control of food safety base on 7 principles.
HACCP : Hazard Analysis Critical Control Point system is a process
1.Conduct a hazard analysis.
2.Identify critical control points.
3.Establish critical limits for each critical control point.
4.Establish critical control point monitoring requirements.
5.Establish corrective actions.
6.Establish procedures for ensuring the HACCP system is working as intended.
7.Establish record keeping procedure.
The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring.
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring.
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.
Hazard Analysis and Critical Control Points. This is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards.
HACCP is an internationally recognized Food Safety Sytem. It is a tool to identify and control hazards in any food industry.
Hazard Analysis and Critical Control Point
Prevent, reduce, or eliminate hazards in foods
