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Haccp Stands For Hazard Analysis Critical Control Point

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By Author: Tanusree
Total Articles: 3
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Hazard Evaluation A system called Critical Control Point, or HACCP, is used to recognise and address risks to food safety. It is utilised globally in the food preparation and production industries. NASA created Technologies in the 1960s to be used in the space mission. It was created to make sure astronauts had wholesome nourishment. It was subsequently adopted by the Food and Drug Administration (FDA) for use in the food sector as a successful method of preventing foodborne sickness.

What is HACCP?

The HACCP food safety management system aids in identifying and reducing food safety risks. It is based on seven principles and takes a proactive approach to food safety.
HACCP is based on seven principles:
Hazard analysis is the process of locating potential risks in the production process.
Finding critical points in the production process when controls can be put in place to prevent or get rid of risks.
Creating requirements for each essential control point that must be satisfied to guarantee food safety is known as "establishing critical limits."
Setting up procedures to regularly check ...
... critical control points to make sure they are adhering to critical limits.
Corrective Actions: Taking corrective action to stop or get rid of a risk if a critical limit is not fulfilled.
Putting in place procedures to ensure that the HACCP system is operating efficiently.
Maintaining records: Maintaining records of all HACCP system components, including monitoring and corrective actions.
HACCP aims to prevent, remove, or decrease potential threats to food safety to a manageable level. It can aid in ensuring the safe production of food goods when correctly implemented.

How Should I Create a HACCP Plan?

A HACCP plan is a technique for ensuring food safety that locates and manages risks throughout the food production process. You must first identify possible hazards in your food manufacturing process before you can create a HACCP strategy. You must decide what steps must be made to control the potential threats after you have recognised them. Creating policies and documentation to confirm that the Hazard Analysis and Critical Control Points approach is being followed is the final phase.

Conclusion

A food safety management approach called HACCP aids companies in identifying and mitigating potential risks during the food production process. Businesses can reduce the likelihood of foodborne diseases and other mishaps by employing HACCP. Although HACCP may need some initial time and financial investment, it is eventually a crucial instrument for ensuring the safety of your clients and the smooth operation of your company.

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