HACCP (Hazard Analysis and Critical Control Points) is a food safety management system based on identifying, assessing, and controlling hazards that may occur during the production, processing, and distribution of food. HACCP helps ensure that food is produced and supplied safely, meeting the requirements of customers and regulatory authorities.
Key Principles of HACCP:
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Hazard Analysis.
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Identify Critical Control Points (CCPs).
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Establish critical limits for each CCP.
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Establish a monitoring system for CCPs.
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Identify corrective actions.
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Develop verification procedures.
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Establish a record-keeping and documentation system.
