HACCP (Hazard Analysis Critical Control Points)

HACCP is a tool that can be useful in the prevention of food safety hazards


7 Principles of HACCP

1. Hazard Analysis-anything which may cause harm to your customer.
        3 types of hazard
         1.Biological
               ex: food poisoning
         2. Chemical
               ex: incorrect storage, misuse of chemicals
         3. Physical
               ex: contamination from foreign bodies (glass, wood, metal) 


2. Critical Control Points (CCP's)-CCP's are stages of your progress where the hazards must           be controlled for the food to be safe to eat.


3. Critical Limit-specified safety limits at your CCP's which separate acceptable and unacceptable food.


4. Monitoring- a plan sequence of measurement/ observation to ensure the product or process is in control.


5. Corrective Action-procedures to be taken when monitoring (CCP's) has identified that the critical limit has been or likely to be exceeded.


6. Verification-taking an overview of HACCP based system to ensure it is working effectively.


7. Documentation-a HACCP is working effectively, it is important to review the food safety system at regular intervals