Systematically prevent food safety hazards with globally recognized HACCP principles
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used throughout the food industry to identify potential food safety hazards and implement controls to prevent them.
Identify potential hazards that could occur in the food production process. Determine which hazards are significant and need to be addressed in the HACCP plan.
Determine the points in the process where controls can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels.
Set maximum or minimum values to which biological, chemical, or physical parameters must be controlled at each CCP to prevent, eliminate, or reduce the hazard.
Implement monitoring activities to measure or observe critical limits at CCPs. Monitoring provides a record for future verification.
Determine the actions to be taken when monitoring indicates a deviation from an established critical limit. Corrective actions ensure CCPs return to control.
Implement procedures to confirm that the HACCP system is working effectively. This includes validation, verification activities, and record review.
Maintain documentation concerning all procedures and records appropriate to HACCP principles and their application, demonstrating effective implementation.
Implement systematic food safety controls and demonstrate your commitment to preventing hazards