Hazard Analysis & Critical Control Point System (A Guide for Food Manufacturers / Producers) [2017]

Hazard Analysis & Critical Control Point System (A Guide for Food Manufacturers / Producers) [2017]
File Size:
278.00 kB
Date:
14 June 2018
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622 x

HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. It is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. HACCP is based on following 7 principles:

1. Conduct a hazard analysis
2. Identify critical control points
3. Establish critical limits for each critical control point
4. Establish critical control point monitoring requirements
5. Establish corrective actions
6. Establish procedures for ensuring the HACCP system is working as intended
7. Establish record keeping procedures

 
 
 
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