HACCP PROGRAM ANAYLYZE HAZARDS & CRITICAL CONTROL POINTS

What is HACCP and what are its Principles

  • HACCP stands for HAZARD ANALYSIS CRITICAL, CONTROL POINTS.
  • The HACCP system has evolved to monitor the critical points i.e.
  1. Hygienic food handling
  2. Safe storoge and careful use of hazardous substances
  3. Safe premises and equipment storage
  • HACCP has been implemented in kitchen in order to provide a safe and hygienic working environment not only for food handlers but also  for the provision of safe  and risk free foods to the public.
  • HACCP helps to prevent  as close as 100% of possible, harmful contamination in the food supply industry.

THE 7 HACCP PRINCIPLES ARE

Analyze Hazards

Identify critical control points

Establish preventive measure with  critical limits for each  control point

Establish procedures to monitor the critical control points

Establish corrective actions to be taken when monitoring shows that a critical limit has not been  met

Establish procedures to verify that the system is working properly

Establish effective record keeping to document the HACCP system

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