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HACCP and its Principles
•Hazard Analysis Critical and Control Point (HACCP) stands for Hazard Analysis and Critical Control Point.
•A food safety management system based on the principles of HACCP is a systematic approach to identifying and controlling hazards, whether microbiological, chemical, or physical, that could pose a threat to the production of safe food.
•In simple terms, it involves identifying what could go wrong in a food system and planning how to prevent it.
•Since 1998 it has been a legal requirement for all food businesses to have a food safety management system based on the principles of HACCP.
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards.
It based on seven Principles:
- Conduct a hazard analysis.
- Find critical control points.
- It creates critical limits.
- Organize monitoring procedures.
- Creates corrective actions.
- Organize verification procedures.
- Organize record-keeping and documentation procedures.
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