Hazard Analysis and Critical Control Point (HACCP)
HACCP is a management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing, distribution
and consumption of the finished product. For successful implementation of a
HACCP plan, management must be strongly committed to the HACCP concept. A firm
commitment to HACCP by top management provides company employees with a sense
of the importance of producing safe food.
HACCP is designed for use in all segments of the food industry from growing,
harvesting, processing, manufacturing, distributing, and merchandising to preparing
food for consumption.
Food safety systems based on the HACCP principles have been successfully applied
in food processing plants, retail food stores, and food service operations.
The principles of HACCP have been universally accepted by government agencies,
trade associations and the food industry around the world.
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