HACCP Implementation (Hazard Analysis and Critical Control Point)


The HACCP system is a production, storage and distribution monitoring system for identification and control of associated health hazards. This food safety management system aims to control hazards which may be of a biological, chemical or physical nature. Specific critical control points or CCP’s are identified after careful consideration of the risks associated with each hazard at the different production and processing steps. After identification of the CCP’s it is possible to control the identified hazards at a specific CCP by monitoring the hazard and performing corrective actions when the critical limits of the hazard exceeds specification. The system is aimed at prevention of contamination, instead of end-product evaluation.