Scribd Logo
Upload

Welcome to Scribd!

  • 15 views

    Hazard Analysis and Critical Control Point (HACCP)

    Uploaded by

    Kemp Moore
    HACCP is a systematic approach to food safety that identifies potential food safety hazards and establishes procedures to address them. It includes 7 principles: conducting a hazard analysis; identifying critical control points; establishing critical limits; monitoring procedures; corrective actions; verification procedures; and record keeping. HACCP aims to prevent food safety issues rather than detect problems after they occur. It has been widely adopted worldwide since the 1960s to help ensure the safety of food products.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content

    You might also like

    Hazard Analysis and Critical Control Point (HACCP)

    Uploaded by

    Kemp Moore
    15 views10 pages
    HACCP is a systematic approach to food safety that identifies potential food safety hazards and establishes procedures to address them. It includes 7 principles: conducting a hazard analysis; identifying critical control points; establishing critical limits; monitoring procedures; corrective actions; verification procedures; and record keeping. HACCP aims to prevent food safety issues rather than detect problems after they occur. It has been widely adopted worldwide since the 1960s to help ensure the safety of food products.

    Original Description:

    Hypothesis

    Original Title

    HACCP

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    HACCP is a systematic approach to food safety that identifies potential food safety hazards and establishes procedures to address them. It includes 7 principles: conducting a hazard analysis; identifying critical control points; establishing critical limits; monitoring procedures; corrective actions; verification procedures; and record keeping. HACCP aims to prevent food safety issues rather than detect problems after they occur. It has been widely adopted worldwide since the 1960s to help ensure the safety of food products.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    15 views10 pages

    Hazard Analysis and Critical Control Point (HACCP)

    Uploaded by

    Kemp Moore
    HACCP is a systematic approach to food safety that identifies potential food safety hazards and establishes procedures to address them. It includes 7 principles: conducting a hazard analysis; identifying critical control points; establishing critical limits; monitoring procedures; corrective actions; verification procedures; and record keeping. HACCP aims to prevent food safety issues rather than detect problems after they occur. It has been widely adopted worldwide since the 1960s to help ensure the safety of food products.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 10

    Hazard Analysis

    and Critical Control


    Point (HACCP)

    ALLPPT.com _ Free PowerPoint Templates, Diagrams and Charts


    What is HACCP?

    HACCP is an approach to food safety that


    is systematic and preventive. It is
    recommended by the Codex Alimentarius
    Commission, the UN international
    standards organization for food safety. It
    is used by most countries around the
    world and has been in use since the
    1960’s.
    What is HACCP?
    7 HACCP Principles

    1. Conduct Hazard Analysis


    A plan is laid out to identify all possible food s
    afety hazards that could cause a product to b
    e unsafe for consumption, and the
    measures that can be taken to control those
    hazards.
    7 HACCP Principles

    2. Identify Critical Control Points


    These are the points in the
    production process where an action
    can be taken to prevent, eliminate,
    or reduce a food safety hazard to
    an acceptable level.
    7 HACCP Principles

    3. Establish Critical Limits


    A critical limit is the limit at
    which a hazard is acceptable
    without compromising food
    safety.
    7 HACCP Principles

    4. Establishing Monitoring
    Procedures
    Highly detailed monitoring activities are
    essential to make sure the process
    continues to operate safely and within
    the critical limits at ach critical control
    point.
    7 HACCP Principles

    5. Establishing Corrective Actions


    Corrective Actions are to be taken when
    monitoring indicates a deviation from a
    critical limit has not been met. It is
    intended to ensure that no produce
    injurious to health or otherwise adulterated
    as a result of the deviation, enters
    commerce.
    7 HACCP Principles

    6. Establish Verification Procedures


    Verification ensures that the HACCP
    plan is adequate. Verification
    procedures may include reviews of
    HACCP plans, CCP records, critical
    limits and microbial sampling and
    analysis.
    7 HACCP Principles

    7. Record Keeping Procedures


    Regulation requires that all plants maintain
    certain documents, including its hazard
    analysis and written HACCP plan, records,
    documenting and monitoring of critical
    control points, critical limits, verification
    activities and handling of processing
    deviations.

    You might also like