HACCP-2

Introducing HACCP-2 - Hazard Analysis and Critical Control Points - Conduct a hazard analysis - Identify critical control points - Establish critical limits for each critical control point - Establish critical control point monitoring requirements - Establish corrective actions - Establish record keeping procedures - Establish procedures for ensuring the HACCP system is working as intended

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety, pharmaceutical safety, etc. that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes.

The HACCP requirements have become mandatory across North America and Europe and are progressively being mandated in many other countries.

HACCP-2


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