HACCP

Sample HACCP plan

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.

For more information or to discuss your requirements please contact us.

John Watson
Office: +44 1224 861 507
Mobile: +44 7931 776 499
jw@dairyconsultant.co.uk

We are a longstanding member of the Society of Dairy Technology and have Fellowship of the Institute of Food Science and Technology.
Member of the Society of Dairy Technology and have Fellowship of the Institute of Food Science and Technology IOD

 

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John Watson
Office: +44 1224 861 507
Mobile: +44 7931 776 499
jw@dairyconsultant.co.uk

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We are a longstanding member of the Society of Dairy Technology and have Fellowship of the Institute of Food Science and Technology.
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