it is a approach to food safety that involves identifying, evaluating and controlling potential, biological, chemical, and physical hazards throughout the food production process, from raw materials to finished product, by pinpointing critical control points (CCPs)

the process of identifying all potential hazards (biological, chemical, physical) that could occur at each - most likely on anticipating participle

a step in the food production process where a potential hazard can be significantly controlled - already a process on how we use them in terms of

the most important reason is to protect consumers from foodborne illnesses

many countries have regulations requiring food businesses to implement HACCP or a HACCP-based system

HACCP can reduce costs associated with product recalls, legal action, and loss of reputation

demonstrating a commitment to food safety builds consumer trust and strengthens brand reputations

this is the foundation of HACCP. It involves identifying all potential biological, chemical, and physical hazards that may be present in a food product or process.

where loss of control could result in an unacceptable risk A CCP is a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to an acceptable level Ex. Cooking temperatures, chilling processes, metal detection

for its CCP, These are the specific, measurable parameters that must be met to ensure the hazard is controlled.Ex. Minimum cooking temperature (e.g., 74°C for poultry), maximum storage temperature (e.g., below 4°C), chlorine concentration

implement procedures to regularly monitor the CCPs and ensure that critical limits are being met. Ex. Regularly checking and recording cooking temperatures

define the corrective actions to be taken if monitoring indicates that a critical limit has been

used to confirm that the HACCP system is working effectively

maintain accurate and complete records of the hazard analysis, CCPs, critical limits, monitoring data

includes sysmtemtic approached

target consumer and how the product will be used

Visually represent the steps

Understand their roles and responsibilities

developing and implementing a HACCP plan can be complex, especially for large or diverse food operations

implementing HACCP requires resources, including time

HACCP is not one time activity. It requires ongoing