Critical control points: how HACCP ensures safe food practices
Discover how to identify, evaluate, and control food safety hazards with HACCP, ensuring your business meets international standards.
In food production and services, ensuring the safety of products consumed by millions every day is extremely important, and The Hazard Analysis and Critical Control Points (HACCP) system is key to achieving this goal. By implementing HACCP, businesses can protect consumer health, maintain safe food practices, comply with regulatory standards, preserve their reputation, and minimise expenses linked to foodborne illnesses.>, preserve their reputation, and minimise expenses linked to foodborne illnesses.
How HACCP delivers safe food
HACCP is a systematic approach to food safety that identifies and addresses biological, chemical, and physical hazards throughout the production process, from raw material procurement to final consumption. It is built around seven core principles, including hazard analysis, determining critical control points, and establishing monitoring procedures.
The three types of food hazards
Employees must be familiar with the three main types of hazards:
Biological: Bacteria, viruses, and parasites.Chemical: Allergens, cleaning agents, and toxins.Physical: Foreign objects like metal, glass, or plastic.
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