HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to identifying and controlling potential hazards in the production of food products. There are seven principles of HACCP that are used to guide the development and implementation of a HACCP plan:
- Conduct a hazard analysis: Identify potential physical, chemical, and biological hazards that could occur at each stage of the food production process.
- Determine the critical control points (CCPs): Identify the points in the process where hazards can be effectively controlled or prevented.
- Establish critical limits: Set specific limits for the critical parameters at each CCP that must be met in order to control or prevent identified hazards.
- Implement monitoring procedures: Develop procedures for regularly monitoring the critical parameters at the CCPs to ensure that the critical limits are being met.
- Implement corrective actions: Develop procedures for taking corrective actions when monitoring shows that a critical limit has not been met.
- Implement verification procedures: Develop procedures for independently checking the entire HACCP system to ensure that it is working effectively.
- Establish documentation and record-keeping: Establish a system for keeping records of all monitoring, corrective actions, and verification activities. These records will be essential in demonstrating that the HACCP system is functioning effectively, and they will be useful in identifying and addressing any problems that arise.