HACCP (Hazard Analysis and Critical Control Point)

HACCP has become synonymous with food safety and is recognized world-wide. It has become a food safety practice acceptable to both industry and government.  

HACCP provides a systematic and proactive evaluation of foods by determining the risks from biological, chemical and physical hazards. 

HACCP is based on 7 Seven Principles: 

1. Assessment of the hazards  
2. Determining Critical Control Points (CCPs) required to control each hazard  
3. Establishing critical limits for each CCP  
4. Establishing procedures to monitor each CCP  
5. Establishing a plan for corrective action should a deviation occur  
6. Establishing an effective record-keeping system  
7. Establishing procedures for verification that the HACCP system works