What is HACCP and thier 7 Principles?

by Sonu Verma


What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is a recognized method for ensuring food safety by identifying and managing potential hazards at every stage of the food production process.

7 Principles of HACCP?

For successful, preventive food safety management, HACCP principles ensure hazard analysis, risk control at crucial points, established limits, real-time monitoring, prompt corrective measures, continuing system verification, and complete documentation.

Conduct a hazard analysis

Conducting a hazard analysis is the first principle of HACCP, and it involves identifying potential physical, chemical, and biological hazards that may occur at each stage of the food production process, from raw materials to final consumption.

Determine the CCPs

Determining the critical control points (CCPs) in a HACCP system involves identifying the specific points, steps, or procedures in the food production process where a biological, chemical or physical hazard can be controlled or prevented.

Establish critical limits

Establishing critical limits is the process of determining the specific parameters or limits that must be met in order to ensure that a critical control point (CCP) is under control.

Monitoring procedures

“Implement monitoring procedures” in HACCP refers to the process of regularly measuring and documenting the critical control points (CCPs) identified in the HACCP plan.

Corrective actions

“Implement corrective actions” in HACCP refers to the process of taking action to correct any deviations or deviations in the critical limits that are identified during monitoring.

Verification procedures

“Implement verification procedures” in HACCP refers to the process of determining the effectiveness of the implemented HACCP plan. This includes regularly conducting audits, monitoring and testing, and record-keeping to ensure that the critical limits established for the CCPs are being met and that the plan is working as intended.

keeping records

The seventh principle of HACCP is “Establish a system for keeping records.” This principle refers to the need to document and maintain records of all aspects of the HACCP system, including hazard analysis, critical control points, monitoring, and verification activities, and any corrective actions taken.

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