Food Hazards and HACCP

HACCP could be a key part of modern food safety management practice such style, implementation, management and management of HACCP systems area unit crucial to the production of safe food products. whereas it's wide accepted that food companies need to apply HACCP, understanding of the factors impacting successful HACCP application is limited and this information is incredibly vital to the delivery of systems which will regulate all connected food safety hazards. proper implementation of food hygiene principles across the food chain in conjunction with HACCP System can ensure food safety. Food safety hazards occur once a food is exposed to risky agents that result in contamination of that food.

 

  • Conduct a hazard analysis
  • Identify the critical control points
  • Establish critical limits
  • Establish monitoring procedures
  • Establish corrective actions
  • Establish verification procedures

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