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    What Is HACCP?

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    Tetsuya Kuroko
    HACCP (Hazard Analysis and Critical Control Point) is a globally recognized food safety management standard that requires businesses to apply seven principles to ensure food safety throughout the entire supply chain. The seven principles are: 1) conduct a hazard analysis, 2) identify critical control points, 3) establish critical limits, 4) monitor critical control points, 5) establish corrective actions, 6) establish record keeping procedures, and 7) establish verification procedures.

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    What Is HACCP?

    Uploaded by

    Tetsuya Kuroko
    187 views2 pages
    HACCP (Hazard Analysis and Critical Control Point) is a globally recognized food safety management standard that requires businesses to apply seven principles to ensure food safety throughout the entire supply chain. The seven principles are: 1) conduct a hazard analysis, 2) identify critical control points, 3) establish critical limits, 4) monitor critical control points, 5) establish corrective actions, 6) establish record keeping procedures, and 7) establish verification procedures.

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    HACCP

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    HACCP (Hazard Analysis and Critical Control Point) is a globally recognized food safety management standard that requires businesses to apply seven principles to ensure food safety throughout the entire supply chain. The seven principles are: 1) conduct a hazard analysis, 2) identify critical control points, 3) establish critical limits, 4) monitor critical control points, 5) establish corrective actions, 6) establish record keeping procedures, and 7) establish verification procedures.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    187 views2 pages

    What Is HACCP?

    Uploaded by

    Tetsuya Kuroko
    HACCP (Hazard Analysis and Critical Control Point) is a globally recognized food safety management standard that requires businesses to apply seven principles to ensure food safety throughout the entire supply chain. The seven principles are: 1) conduct a hazard analysis, 2) identify critical control points, 3) establish critical limits, 4) monitor critical control points, 5) establish corrective actions, 6) establish record keeping procedures, and 7) establish verification procedures.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    What is HACCP?

    HACCP (Hazard Analysis and Critical Control Point) is a globally recognized food safety management
    standard that requires businesses to apply guidelines, procedures, and principles to ensure food safety
    from raw material manufacturing right up to consumption.

    Enumerate the 7 principles of HACCP?


    The seven principles of HACCP are:

    1.Conduct a Hazard Analysis

    2.Identify Critical Control Points

    3.Establish Critical Limits

    4. Monitor Critical Control Points

    5.Establish Corrective Actions

    6. Establish Record Keeping Procedures

    7. Establish Verification Procedures

    Explain and put a sample of each principle.


    1.Conduct a Hazard Analysis

    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

    2.Identify Critical Control Points

    A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which
    control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to
    an acceptable level. For example, one possible hazard at a restaurant is food-borne illness from
    undercooked pork.
    3.Establish Critical Limits

    A critical limit is a maximum or minimum value to which a biological, chemical or physical parameter
    must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a
    food safety hazard. Examples such as temperature, time, pH, water activity or available chlorine.

    4. Monitor Critical Control Points - means that companies should establish appropriate testing times and
    methods to ensure food safety as well as that companies assign responsibility for monitoring critical
    points to ensure safe products to specific individuals as well as the keeping of written records to verify
    critical limits are not exceeded.

    5.Establish Corrective Actions- are actions to be taken when monitoring indicates a deviation from an
    established critical limit. Corrective actions are intended to ensure that no product injurious to health or
    otherwise adulterated as a result of the deviation enters commerce.

    6. Establish Record Keeping Procedures - Establishing verification procedures means establishing a


    number of processes to ensure that the HACCP process functions as intended and that the HACCP plan
    itself is not failing.

    7. Establish Verification Procedures- The HACCP regulation requires that all plants maintain certain
    documents, including its hazard analysis and written HACCP plan, and records documenting the
    monitoring of critical control points, critical limits, verification activities, and the handling of processing
    deviations.

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