It addresses the physical, chemical, and biological hazards in production processes to prevent foodborne illnesses. This includes biological hazards like bacteria, chemical hazards like allergens or sanitizers, and physical hazards like metal shards or glass.
Validating and Verifying CCPs to Ensure Your HACCP Plan Effectively Controls Hazards
A critical component of the HACCP plan is the definition of corrective actions. Conducting a Hazard Analysis Before determining a critical control point, a comprehensive hazard analysis must be performed.
This shifts the focus from simply inspecting the final product to preventing problems before they occur. For example, the critical limit for cooking chicken might be a minimum internal temperature of 165°F (74°C) for a specific duration.
Validating and Verifying Critical Control Points (CCPs) in Your HACCP Plan
These limits are typically based on scientific literature, regulatory standards, or expert guidance. The analysis determines the likelihood and severity of these hazards.
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