Certification topic
Food safety hazard control
The HACCP approach
Hazard Analysis and Critical Control Points is a systematic way to identify and manage significant food safety hazards. It is used across food production and handling activities.
Building a plan
A team describes the product and process, maps the flow, identifies hazards, determines critical control points where appropriate, sets limits, and defines monitoring, corrective action, verification and records.
Practical use
HACCP works with hygiene and other prerequisite programmes. Its implementation and any certification scope depend on the food operation and applicable local rules.
Assessment areas
- Hazard analysis and process flow
- Critical controls and monitoring
- Verification and record keeping
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