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Benefits of HACCP:
HACCP stands for Hazard Analysis and Critical Control Points.
its preventive approach to food safety.
it handle all food production aspects from supplier to cooked food and presentation.
HACCP stands for 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. By this way we can protect the people from food borne illness and also maintain the Brand name .
HACCP is a compulsory step toward hazard free food, it cover all the angles of food from production to end point (consumption). hazards like microbial, physical, chemical and allergens.
Haccp is a preventive approach to food safety. The systems studies and analyze the risk in the operation to minimize the effect of any non conformance to happens. In addtion to HACCP requirments of GMP and PRP's.
HACCP : it is best for prevent food contamination from manufactures and suppliers and also protect support from food borne illness.
Haccp is best Food safety management system with adopted from NASA, and very effective to be use to protect the food from hazard, make the food is safe to consume by human, and now day Haccp become requirement is a "must" for food industry & hospitality.
What is HACCP ?
Hazard Analysis and Critical Control Points -
It is a preventive system means food safety by identifying hazards HAZARDS that threaten his safety, whether biological, chemical or physical, and then determine the critical points CCPs that need to be controlled to ensure product safety.
Great use of the HACCP system?
Non-traditional methods effective in reducing
From food poisoning.
Strolling with the new global trading system.
The requirement of some countries on the application of this system supplied its products.
The desire to involve the private sector in the oversight process.
HACCP system:
It is a complete and integrated system means that food safety by identifying risks that threaten their safety, and these are biological risk, or chemical, or physical, and identify critical points that must be controlled in order to ensure product safety.
The objectives of the HACCP system:
- Know the potential sources of errors during production and quality assurance of the final product.
- To address the errors using the appropriate means to do so. Being able to fully control the production process.
- Ensure food safety or health of the final product.
Great use of the HACCP system:
- Non-traditional methods effective in reducing food poisoning.
- Cope with the new global trading system. Do some states requiring the application of this system on the supplied its products.
- Private sector involvement in the oversight process.
HACCP rules:
HACCP is based on seven key rules are:
- An analysis of the risk; so are the risks that are likely to occur by determining a reasonable probability.
- Identify the critical control points, and are here to determine the manufacturing steps can then control the risk or disposed of once and for all, or reduce them to an acceptable level.
- Critical limits mode: After you determine the critical control points is very important to know that these points under control, and this is done by setting the security zone, and then the use of specifications developed by the legislative bodies, and the results of the research until the critical border situation.
- Developing ways to monitor: After selecting each of the critical control points and border critical to be sure that all of them within the safety limits.
- The introduction of corrective actions: These actions are carried out when the note that none of the critical points are not within the safety limits.
- Develop a system for auditing: and it aims
To ensure the validity of the system and do the job improvements.
- Introduction of a system for documenting, and requires
So back to the old records
To evaluate the system.
