Hazard Analysis Critical Control Point
Explains HACCP in an easy-to-understand manner. The change is obvious, this time applied to the HACCP standard with specific implications. This redesigned standard offers a value proposition for all organizations of all sizes to further enhance customer satisfaction.
HACCP – very important requirements for food hygiene or health maintenance. It was first issued to highlight food safety issues in general as a guideline.
Hazard Analysis and Critical Control Points Food Safety Systems
HACCP are principles of product safety management that are widely recognized and applied in the manufacture, processing, handling and service of food. HACCP implementation is a legal requirement for the food industry in many countries. By partnering with a quality management system, food organizations can manage food safety under an internationally recognized management system structure. HACCP principles require the identification of critical control points in a manufacturing or service process and the establishment of food safety controls.
Benefits of HACCP Standards
Achieve Consistent Product or Service Quality and Legal Hygiene Compliance
Formalize Good Labor Practices
Ensure Customer Satisfaction and Add Value to Food Safety
Recognized internationally as well-run organizations and businesses with food safety management
Promote products and services better through marketing
Employees know what to do and how Have
Better Business Management
Attract New Customers and Markets
HACCP standard is based on the following principles.
Principle 1 – Conducting a Hazard Analysis
Principle 2 – Establishing Critical Control Points
Principle 3 – Establishing Critical Control Points
Principle 4 – Establishing Monitoring Procedures
Principle 5 – Establishing Corrective Action Procedures
Principle 6 – Establishing Verification Procedures Established
Principle 7 – Established Recordkeeping Procedures