HACCP
HACCP stands for Hazard Analysis and Critical Control Point and is a food safety management system that helps businesses identify, evaluate, and control the hazards that pose a significant risk to food safety. HACCP system is based on seven key principles, which aim to assess and control the risks to food safety.
Basic principles of the HACCP system
Stages of drawing up a HACCP plan
Formation of a HACCP group;
Preparation of the description of the product/raw materials;
Compilation of the scheme of the technological process and verification at the production site;
Preparation of necessary programs;
Identification of risk factors;
Determination of important control points;
Determination of CCPs critical limits;
Establishing and verifying the monitoring system in each CCPs;
Determining corrective actions;
Preparation of inspection procedure and documentation;
Coordination of the prepared HACCP plan with the State Food and Veterinary Service.
Conduct a Hazard Analysis;
Determine the critical control points (CCPs);
Establish critical limits;
Monitor the CCPs;
Keep accurate documentation and records of each stage.
Establish corrective actions if a CCP is out of control;
Establish corrective actions if a CCP is out of control;
Establish verification procedures.