HACCP
Hazard Analysis and Critical Control Points (HACCP) - A systematic preventive approach to food safety that identifies, evaluates, and controls hazards.
Benefits of HACCP
Food Safety
Systematic approach to identifying and controlling food safety hazards.
Hazard Analysis
Comprehensive identification and assessment of potential food safety risks.
Control Measures
Establish effective control points to prevent food safety issues.
Continuous Monitoring
Regular monitoring and verification of critical control points.
Key Features
Preventive Approach
Focus on preventing hazards rather than detecting finished product problems.
Scientific Basis
Science-based system focusing on hazard identification and control.
Process Control
Systematic control of food production processes through CCPs.
Documentation
Comprehensive documentation and record-keeping system.
Implementation Process
Preliminary Steps
Assemble HACCP team, describe product, identify intended use.
Hazard Analysis
Identify and evaluate potential hazards in your food production process.
Critical Control Points
Determine Critical Control Points (CCPs) where control can be applied.
Critical Limits
Establish critical limits for each CCP.
Monitoring System
Develop monitoring procedures for CCPs.
Corrective Actions
Establish corrective actions when monitoring indicates a deviation.
Verification
Implement verification procedures to confirm HACCP system effectiveness.
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