PRINCIPLES OF HACCP -Hazard Analysis and Critical Control Point PRINCIPLES OF HACCP: 1. Identify the hazards 2. Determine the critical control points (CCPs) 3. Establish critical limit(s) 4. Establish a system to monitor control of the CCP 5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control 6. Establish procedures for verification to confirm the HACCP system is working effectively 7. Establish documentation concerning all procedures and records appropriate to these principles and their application. Benefits of HACCP: S aves your business money in the long run A voids you poisoning your customers F ood safety standards increase E nsures you are compliant with the law F ood quality standards increase O rganises your process to produce safe food O rganises your staff promoting teamwork and efficiency D ue diligence defence in court. FOOD
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