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Hazard analysis and critical control points is a management system for food safety from biological, chemical, and physical hazards in production processes that can cause the finished product.
o Conduct a hazard analysis.
o Find critical control points.
o It creates critical limits.
o Organize monitoring procedures.
o Creates corrective actions.
o Organize verification procedures.
o Organize record-keeping and documentation procedures.
o Fruits & Vegetables
o Dairy Products
o Spices & Condiments
o Fish & Fishery Products
o Cereals
o Nuts & Nut Products
o Fast Food Operations
o Bakery & Confectionery
o Restaurants & Hotels
HACCP PRINCIPLES
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It based on seven Principles:o Conduct a hazard analysis.
o Find critical control points.
o It creates critical limits.
o Organize monitoring procedures.
o Creates corrective actions.
o Organize verification procedures.
o Organize record-keeping and documentation procedures.
WHO CAN USE HACCP?
The food supply chain business from producers to retailers can use HACCP.o Fruits & Vegetables
o Dairy Products
o Spices & Condiments
o Fish & Fishery Products
o Cereals
o Nuts & Nut Products
o Fast Food Operations
o Bakery & Confectionery
o Restaurants & Hotels