What is HACCP?

What is HACCP?

Introduction. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production

What are the 7 principles of HACCP?

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles: Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs).

How does the HACCP team decide that enteric pathogens are hazards?

The HACCP team decides that enteric pathogens are hazards for this product. Hazards must be addressed in the plan. HACCP team determines that if the potential hazard is not properly controlled, consumption of product is likely to result in an unacceptable health risk. Hazard must be addressed in the plan.

What are the limitations of the HACCP system?

In addition, there are technical limitations in many laboratory procedures for detecting and quantitating pathogens and/or their toxins. The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.