How to Create a HACCP Plan
Conduct a hazard analysis: Identify potential physical, chemical, and biological hazards that could occur at each step of the food production or processing process.
Determine the critical control points (CCPs): These are points in the process where a hazard can be prevented, eliminated, or reduced to an acceptable level
What is a Foodborne Hazards?
A foodborne hazard is any biological, chemical, or physical agent that is present in food and has the potential to cause harm to human health.
