FOOD SAFETY and HAZARD ANALYSIS CRITICAL CONTROL POINTS, HACCP
A systematic preventive scheme to food safety. It also applies to pharmaceuticals, cosmetics and related products. It is intended to address the physical, chemical and biological hazards. Its goal is to arrive at the best product desired. It is better than inspecting product after operations
It rests on 7 principles
1 Conduct a hazard analysis—identification of possible safety threats
2 Identify Critical Control Points, CCP
3 Establish critical limits for each CCP
4 Establish CCP monitoring requirements, to ensure the process is under control
5 Establish corrective action, to quickly address deviations
6.Establish record keeping procedure
7 Establish procedure for ensuring the HACCP system is working—-through Validation
The overall implementation involves Monitoring, Verifying and Validation. The steps are contained in ISO 22000
10 Dec 2022
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