HACCP (Hazard Analysis & Critical Control Points)

The Hazard Analysis & Critical Control Points (HACCP) system focuses on food safety. This study recognizes potential hazards from raw material production to consumption of the finished product, including manufacturing, procurement, handling and distribution. HACCP guaranteeing control measures are accepted, checked and observed before execution.

HACCP Systematic Approach:

Execute hazard analysis.
Define the critical control points (CCPs).
Identify critical limits.
Create monitoring procedures.
Promote corrective actions.
Establish verification procedures.
Implement proper record-keeping and documentation procedures.

HACCP Benefits:

Provides excellent hazard control
Identify corrective actions immediately
Maintain food safety
Attract more customer
Increase sales
Ensure public safety
Employee involvement and trust


Case Studies