[PDF] HACCP - Corpet

What is HACCP?

HACCP is a scientific system for process control that has long been used in food production. It prevents food safety problems by applying controls at identified points in a food production process at whichhazards can be prevented, controlled, eliminated, or reduced to acceptable levels. An effective HACCP system includes:

How do I set up a HACCP team?

Assemble the HACCP team, including at least one person who is trained in HACCP. Prior to assembling the HACCP team, ensure your establishment has fully embraced a food safety culture. Food safety culture includes the value an establishment places on attitudes, practices, and education of its employees about food safety practices.

What are the 7 principles of HACCP?

The following chart illustrates the seven principles as a process that the establishment must accomplish when developing their HACCP system. Conduct a Hazard Analysis Food Safety Hazard RLTO Determine the CCP Establish CL Establish Monitoring Procedures (Monitor the CCP)

What are critical control points in a HACCP plan?

Control measures essential to food safety like proper cooking, cooling, and refrigeration of ready-to-eat, potentially hazardous foods are applied at critical control points (CCPs) in the HACCP plan. The term control measure is used because not all hazards can be prevented, but virtually all can be controlled.