Hazard Analysis Critical Control Point (HACCP)

HACCP promotes seven principles designed to minimize the risk of foodborne illness:

• Analyze hazards.
• Identify critical control points.
• Establish preventive measures with critical limits for each control point.
• Establish procedures to monitor the critical control points.
• Establish corrective actions to be taken when monitoring indicates that a critical limit has not been met.
• Establish procedures to verify that the system is working properly.
• Establish effective record keeping to document the HACCP system.

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