Center For Food Safety

Hazard Analysis Critical Control Points (HACCP)

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. The success of a HACCP system depends on educating and training management and employees in the importance of their role in producing safe foods. This should also include information the control of foodborne hazards related to all stages of the food chain.

HACCP BASED FOOD SAFETY SYSTEMS

The certification is designed to prevent problems before they occur and to correct them as soon as they are detected.
A process control system that identifies and prevents microbial, chemical and other hazards in food. Potential food hazards could be biological (microbes); chemical (toxin); or physical (adulterants).
All the available Food Safety Systems are based on Codex Principles & HACCP Hazard Analysis Critical Control Point is a seven-step logical tool develop a food safety plan.

HACCP PLAN

Assemble the HACCP Team
Describe the food and its distribution
Describe the intended use and consumers of the food
Develop a flow diagram which describes the process
Verify the flow diagram

HACCP Requirements for Food Industry

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.

food safety a shared responsibility

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