- September 12, 2015
- Posted by: greendot
- Category: Achievement, Productivity, Quality
Hazard Analysis and Critical Control Points
What is HACCP?
From restaurants, food production and for preparation processes. The Food and Drug Administration (DFA) and the United States Department of Agriculture (USDA) say that requiring the food industry to follow HACCP system keeps the food safe and also protects public health.
Principles of HACCP
HACCP and the quality administration framework, which together structure an association’s Total Quality Management system.
- Conduct a Hazard Analysis.
- Focus the Critical Control Points (CCPs).
- Create Basic Limit.
- Create a framework to Monitor Control of the CCP.
- Create the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
- Create methods for verification to affirm that the HACCP system is working adequately.
- Create documentation concerning all methods and records suitable to these standards and their application.
This system is applied to:
- Fish and fishery products
- Fresh-cut produce
- Drinks and nectary products
- Food outlets
- Meat and poultry products
- School food and services