HACCP
HACCP (Hazard Analysis and Critical Control Points) HACCP is a systematic approach to food safety management that focuses on identifying, evaluating, and controlling hazards in food production, processing, and distribution. The goal is to ensure that food remains safe for consumption. 7 Principles of HACCP: Hazard Analysis – Identify potential hazards (biological, chemical, physical) at every stage of food production. Identify Critical Control Points (CCPs) – Determine key points where hazards can be controlled. Set Critical Limits – Establish acceptable limits for each CCP. Monitoring Procedures – Ensure CCPs are effectively managed. Corrective Actions – Define how to fix issues if a CCP is not under control. Verification – Confirm that the HACCP system is working properly. Documentation & Record Keeping – Maintain records to ensure compliance. Why is HACCP Important? Prevents foodborne illnesses Ensures regulatory compliance Maintains food quality and consumer trust HACCP ...