HACCP

HACCP - Hazard Analysis Critical Control Point. A systematic approach to the identification, evaluation, and control of food safety hazards. It identifies what we need to do to make food safe. It makes sure that what is planned is correctly implemented.

It is based on seven principles which altogether ensures food safety if implemented correctly.

1. Conduct hazard analysis

2. Identify critical control points (CCP)

3. Establish control limits

4. Establish monitoring procedure

5. Establish corrective action

6. Establish verification procedure

7. Establish record keeping procedure