HACCP stands for Hazard Analysis Critical Control Point. The HACCP system is a food safety management system that aims to proactively identify food safety hazards and come up with steps to reduce or eliminate potential hazards from food production to food consumption. It also determines critical control points (CCP) in the process of food production.

A food hazard refers to anything that could contaminate the food supply and cause adverse health consequences for consumers. It is introduced to the food supply any time through the means of either harvesting, formulation, storage, preparation, packaging and labeling, and/or serving. Food hazards are categorized into four types: biological, chemical, physical, allergenic.

In this video, you will learn about the 7 Principles of an Effective HACCP Plan.

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Chapters
0:00 What is HACCP?
0:24 7 HACCP Principles
0:29 Conduct a hazard analysis
0:56 Determine the critical control points (CCPs)
1:18 Establish critical limits
1:41 Establish monitoring procedures
2:15 Establish corrective actions
2:20 Corrective actions are the steps to be
2:26 Establish verification procedures
2:45 Establish record-keeping and documentation procedures
3:03 Using a digital checklist for HACCP plan

7 Principles of an Effective HACCP Plan
1. Conduct a hazard analysis
2. Determine the CCPs
3. Establish critical limits of CCPs
4. Set Up a monitoring system
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation

You can execute your HACCP plan with a digital checklist right away.

Get your FREE Digital HACCP Checklist here: [ Ссылка ]

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