HACCP is typically used in commercial food production and preparation, but the principles of HACCP can be applied to home food safety as well. The goal of HACCP is to identify and control potential hazards in the food production and preparation process in order to ensure the safety of the food. While the specific steps of HACCP may need to be adapted for use in a home kitchen, the basic principles can still be applied.
HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic approach to food safety that is used to identify and control potential hazards in food production and preparation. The 12 steps of HACCP are as follows:
These 7 principles are a guide and should be tailored to the specific facility and operation. Also, it is important to validate the plan and review it frequently to ensure it still meets the requirements and it still effectively addresses the hazards.