haccp, food safety, california food safety
HACCP | Food Safety – What are the 7 Steps of HACCP?
As the awareness of diseases originating from food increases, concern throughout the food industry increases as well. As a response to this is the inception of the HACCP and HACCP based certification programs.
HACCP stands for Hazard Analysis and Critical Control Point. According to the FDA, HACCP is defined as “a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.”
Furthermore, HACCP is designed for use in all segments of the food industry ranging from growing, harvesting, processing, manufacturing, distributing, merchandising, and up to preparing food for consumption.
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is based on the following seven (7) principles:
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.