HACCP

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying and controlling food safety hazards in the production process. It is a crucial component of food safety management as it helps prevent foodborne illnesses by ensuring that food is safe for consumption.HACCP involves seven principles, including hazard analysis, critical control point identification, limits setting, monitoring procedures, corrective action, verification procedures, and record keeping. By implementing HACCP, food manufacturers and processors can minimize the risk of foodborne illnesses, maintain consumer confidence, and meet regulatory requirements. How is HACCP different from other food safety management systems? HACCP is different […]