7 Principles of HACCP And Why They Are Inportant For Food Organizations?

HACCP stands for Hazard Analysis And Critical Control Points. HACCP certification is an international standard for the safety of food products defining the requirements for effective control of food safety. It is built around seven principles:

  • Hazard analysis
  • Identifying critical control points (CCP) 
  • Establishing critical limits
  • Observe and track procedures
  • Corrective actions
  • Verification protocols
  • Documentation & record keeping

The food organizations should keep all these principles in their mind in order to tackle any hazards or problems related to any of their products.

This entry was posted in Health.