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Short notes on HACCP Principle
- To ensure uniformity in HACCP training and application, the HACCP principles must be standardized. Each food establishment should develop a HACCP system suited to its specific product, processing, and distribution conditions, according to the National Academy of Sciences.
- This document addresses microbiological food safety issues in keeping with the Committee's mandate to provide recommendations to its sponsoring agencies. In addition to addressing biological hazards, properly designed HACCP systems must also take into account chemical and physical hazards.
- Management must be committed to a HACCP approach if a HACCP program is to be properly implemented. In order to commit to HACCP, management must be aware of both the benefits and costs as well as educate and train employees. As well as ensuring food safety, better resource management and responding to problems in a timely way are other benefits.