HACCP
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Benefits of HACCP Certification
Identify critical control points
Establish critical control point monitoring requirements
Establish corrective actions
Establish procedures for ensuring the HACCP system is working as intended.
Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption
