HAZARD ANALYSIS AND CRITICAL CONTROL POINT

INTRODUCTION

HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical, and physical hazards from raw material production, procurement, and handling to final product manufacturing, distribution, and consumption. Management must be fully committed to the HACCP idea for a successful implementation of a HACCP plan. Top management's unwavering commitment to HACCP instills in company personnel the importance of creating safe food.

HACCP is intended for use in all aspects of the food industry, including growing, harvesting, manufacturing, manufacturing, distributing, marketing, and food preparation. For example, current Good Manufacturing Practices (GMPs) are a crucial foundation for the formulation and execution of successful HACCP strategies. HACCP-based food safety systems have been successfully implemented in food processing factories, retail food shops, and food service companies. The seven HACCP principles are broadly acknowledged by government agencies, trade organizations, and the food industry worldwide.

PRINCIPLES OF HACCP

HACCP is a systematic strategy for identifying, evaluating, and controlling food hazardous conditions based on the seven principles listed below:

Principle 1: Perform a risk assessment.

Principle 2: Identify Critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Implement corrective actions.

Principle 6: Establish verification procedures

Principle 7: Establish procedures for record-keeping and documentation.

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Types of cross-contamination

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