Hazard Analysis Critical Control Point – HACCP is a food safety management system that is designed to prevent, eliminate, or reduce hazards in the food production process. This blog post will explain what HACCP is, how it works, and how it can benefit your business.
What is HACCP?
Hazard Analysis Critical Control Point – HACCP is a food safety management system that is designed to prevent, eliminate, or reduce hazards in the food production process. HACCP is based on seven principles that must be followed in order to create a food safety plan. These principles are:
- Hazard Analysis
- Critical Control Points
- Establishing Critical Limits
- Monitoring Procedures
- Corrective Actions
- Verification Procedures
- Record Keeping
By following these principles, businesses can create a food safety plan that will help to prevent foodborne illnesses and other hazards in the food production process.
HACCP is an important part of food safety, but it is not the only part. Food safety also depends on good hygiene practices, proper food handling, and effective sanitation. By following all of these food safety practices, businesses can create a safe environment for their employees and customers by following all of these food safety practices.
To ensure food safety, the government has created a list of standards for all food manufacturers to follow. These standards help ensure that the businesses in question are maintaining their facilities in a way that prevents foodborne illness from occurring. While following these standards is essential, consider the following
HACCP example:
A company produces and packages cooked poultry. After a batch is packaged, it’s moved to a cold storage room. If this room is not cooled to the ideal temperature, bacteria start to grow in the food and cause spoilage. This results in either a loss of revenue or having to destroy product. Over time, this can be a huge problem. In other words, even if the business follows the rules set by the government, there is a possibility that they will have issues with food safety due to their facility not being maintained properly.
