FOOD SAFETY HAZARD CONTROL
Overview
Hazard Analysis and Critical Control Point, or HACCP, is a systematic approach to food safety. It begins with understanding the food and process, then identifying hazards and controls.
Where to focus
- Prepare and confirm a process flow diagram.
- Analyse hazards and determine critical control points.
- Establish limits, monitoring, corrective actions and verification.
Preparing your organisation
Effective hygiene practices provide a foundation for HACCP. Bring together people who understand the process and keep records that show how controls are monitored and reviewed.
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