Identifying and Controlling Hazards in Food
Posted on February 1st, 2010 by admin
Hazard Analysis and Critical Control Point (HACCP) is a system, which identifies specific hazards and implements measures for their control. A HACCP system should be developed taking legislation requirements into consideration.
Any Hazard Analysis and Critical Control Point (HACCP) System should be fully supported by establishing verification procedures and validation of the control measures or combination of control measures that are implemented through the HACCP plan.
According to CODEX a HACCP system should be developed using 7 basic principles, however there are a few preliminary steps such as describing products and assembling a HACCP team that are recommended prior to hazard analysis.