Page 49 - Getting Started
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Chapter 8
Hazard Analysis Critical Control Points (HACCP)
HACCP is a common term and concept known to
those already within the food industry. However,
since most food safety management systems are
based on HACCP, it is important to have a
successful HACCP program in place to improve the
function and success of a food safety management
system.
HACCP is defined by the Codex Alimentarius
Commission as: “science-based and systematic,
identifying specific hazards and measures for their
control to ensure the safety of food. HACCP is a
tool to assess hazards and establish control
systems that focus on prevention rather than relying
mainly on end-product testing. Any HACCP system
is capable of accommodating change, such as
advances in equipment design, processing
procedures or technological developments.”
HACCP can be applied throughout the food chain
and includes the following twelve application steps:
1. Assemble HACCP team
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. On-site confirmation of flow diagram
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