Having a HACCP Plan Is Crucial
A Hazard Analysis Critical Control Point program is a system of science-based process controls designed to identify and prevent physical, chemical and microbial hazards that cause food-borne illnesses. By charting the flow of food through your operation, points can be identified where contamination or growth of micro-organisms occur. Control features can then be implemented based on the identified hazard.
- Analyze potential hazards and describe preventive measures.
- Identify critical-control points and establish a flow chart.
- Establish preventive measures with critical limits for each control point.
- Establish procedures to monitor the control points.
- Establish corrective actions to correct the hazard immediately.
- Set-up an effective record-keeping procedure that documents the HACCP system.
- Establish procedures for verification that the HACCP system is working correctly.