The next step involves identifying the root cause of the deviation and correcting the process to prevent recurrence. The Foundation of HACCP Principles The Hazard Analysis and Critical Control Points system is a systematic preventive approach to food safety.
Using the HACCP CCP Decision Tree to Identify Critical Control Points
If a hazard can be controlled at a specific step, that step becomes a CCP. This includes biological hazards like bacteria, chemical hazards like allergens or sanitizers, and physical hazards like metal shards or glass.
Establishing Critical Limits The Criteria for Control Once a critical control point is identified, critical limits must be established for each parameter. This concept is not merely a regulatory checkbox but a fundamental pillar of a proactive system designed to ensure consumer safety and operational integrity.
Using the HACCP CCP Decision Tree to Identify Critical Control Points
It addresses the physical, chemical, and biological hazards in production processes to prevent foodborne illnesses. Verification activities are then conducted to ensure that the corrective actions were effective and that the system is working as intended.
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