Hazard Analysis and Critical Control Points (HACCP), is a focus on critical food safety. It involves a critical examination of the food manufacturing process to determine if there is a possibility of physical, chemical, or microbiological contamination of the food which would render it unsafe or unacceptable for human consumption. These identified points are the critical control points (CCP).
A CCP is when no further processig step will eliminate the hazard.
There are seven prinicples to HACCP: analyze hazards determine CCPs establish critical limits establish monitoring procedures establish deviation procedures establish verification procedures establish record keeping procedures
Before these principles can be put into place, a prerequisite program and preliminary setup is necessary.
Prerequisite Program: premise control receiving and storage control equipment performance and maintenance control personnel training sanitation recall procedure.
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