HACCP Principles

1. Conduct a Hazard Analysis

Identify potential food safety hazards and define methods to manage them. Hazards can be biological (e.g., harmful microorganisms), chemical (e.g., toxins or allergens), or physical (e.g., metal particles or foreign objects).

2. Identify Critical Control Points (CCPs)

Pinpoint key stages in the process where risks can be effectively prevented, reduced, or eliminated.

3. Set Critical Limits for Each CCP

Define measurable criteria that must be met at each CCP to ensure food safety.

4. Implement Monitoring Procedures for CCPs

Establish processes to track CCPs and confirm they remain within critical limits. Monitoring involves routine checks or measurements to ensure proper control.

5. Develop Corrective Actions

Plan steps to be taken if monitoring shows a CCP is outside the critical limits, ensuring that hazards are brought back under control.

6. Establish Verification Procedures

Ensure the HACCP system is functioning as intended by reviewing plans, analyzing CCP records, and performing tests like equipment calibration or microbial sampling.

7. Maintain Documentation and Records

Create a system for documenting all HACCP activities, including monitoring, corrective actions, and verification, to confirm compliance and effectiveness.