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Hazard Analysis and Critical Control Point

haccpanalysisINTRODUCTION OF HACCP

HACCP which is an acronym for Hazard Analysis and Critical Control Point is a management tool used to protect the food supply against biological, chemical & physical hazards. It is designed to minimize the risk of food safety hazards.

SEVEN PRINCIPLES OF HACCP

• Conduct hazard analysis & identify preventive measures.
• Identify critical control points (CCPs) in the process.
• Establish critical limits.
• Monitor each CCP.
• Establish corrective actions.
• Establish verification procedures.
• Establish record-keeping & documentation procedures.

BENEFITS OF HACCP

• Reduces contamination
• Reduces recall/ product destruction
• Provides market protection
• Provide preferred supplier status
• Demonstrates conformance to international standard and requirements of overseas markets
• Transforms commodities into branded products
• International acceptance

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