Answer
Oct 04, 2024 - 09:17 AM
HACCP, or Hazard Analysis and Critical Control Points, requires identifying potential food safety hazards and establishing critical control points to prevent, eliminate, or reduce these hazards to safe levels. It involves seven key principles: conducting a hazard analysis, identifying critical control points, establishing critical limits, implementing monitoring procedures, establishing corrective actions, verifying the system's effectiveness, and maintaining thorough documentation and record-keeping. This systematic approach is designed to ensure food safety throughout the production process.
