This management tool addresses the physical, chemical, and biological hazards in production processes to prevent foodborne illness. Accurate identification prevents resources from being wasted on non-critical steps.
Understanding CCP Requirements Under the Food Safety Modernization Act
An example is setting a minimum internal temperature of 165°F for poultry to destroy pathogens. Rather than relying solely on end-product testing, HACCP focuses on intercepting hazards before they occur.
Teams must identify where biological pathogens like Salmonella grow, where chemical contaminants might enter, and where physical objects could fall into food. Conducting a Hazard Analysis The first step requires a thorough hazard analysis of the entire operation.
Understanding CCP Requirements Under the Food Safety Modernization Act
If this step fails, the product is unsafe for consumption. The Foundation of HACCP The concept revolves around the Hazard Analysis and Critical Control Points system, a systematic preventive approach to food safety.
More About Critical control points food safety
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