Hazard Analysis and Critical Control Points (HACCP)

A Hazard Analysis and Critical Control Points (HACCP) system is a food safety management system that prevents, eliminates, or controls potential food safety hazards.

A HACCP study involves several steps taken to ensure the safety of food for consumption. These steps include conducting a thorough analysis of potential hazards, identifying critical control points in the production process, and creating a plan to control these hazards. Additionally, we monitor and document the entire process to ensure the safety of the food.

A HACCP study encompasses seven basic principles:

  1. Identifying potential hazards that may occur in the production process;
  2. Identifying critical control points (CCPs) where control can be exercised to prevent, eliminate, or control the hazards;
  3. Establishing critical limits for each CCP, such as temperature, time, pH level, or humidity;
  4. Developing a monitoring system to check whether the CCPs remain within critical limits;
  5. Creating corrective actions in case CCPs go beyond critical limits;
  6. Developing a system for verification and validation of the HACCP plan;
  7. Documenting and recording all HACCP activities.

The purpose of a HACCP study is to ensure food safety and maintain a high-quality production process. It is essential to regularly review and update HACCP plans to ensure they align with the latest food safety standards and to identify and manage new risks effectively.


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