Food Safety – Overview of HACCP Principles

In 2011, the Food Safety Modernization Act (FSMA) mandated HACCP planning across all industry segments, forcing the entire food industry to catch up with the latest safety requirements.

What is HACCP?

Hazard analysis and critical control points, or HACCP, is a preventive approach to safety for the food and pharmaceutical industries. It aims to identify, prevent and reduce possible hazards in the food chain, from production to distribution and storage. Based on risk-assessment, the HACCP approach allows both industry and government to establish and audit safe food production practices.

Who is HACCP applicable to?

HACCP is applicable to any business directly or indirectly involved in the food chain:

  • Production, processing and packaging
  • Storage, transport and distribution
  • Preparation and distribution of food
  • Shop – retail and catering

The Principles of HACCP

  1. Conduct a Hazard Analysis that involves identifying where the risks of hazards may occur.
  2. Determination of Critical Control Points…

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