HACCP HAZARD ANALYSIS AND CRITICAL CONTROL POINTS

 

What is HACCP HAZARD ANALYSIS AND CRITICAL CONTROL POINTS?

HACCP is a systematic approach to managing food safety that involves the identification and control of biological, chemical, and physical hazards throughout the entire process, from the production and procurement of raw materials to the manufacturing, distribution, and consumption of the final product.

 

For those operating a food business, it is essential to develop a plan grounded in the principles of Hazard Analysis and Critical Control Point http://www.pmscertification.com(HACCP). This HACCP plan is crucial for ensuring the safety of your food against biological, chemical, and physical hazards. To create an effective plan, it is necessary to identify any hazards that need to be avoided, eliminated, or minimized.

 

Enhance the confidence of customers and consumers. Sustain or expand market accessibility. Refine the management of the production process. Lower expenses by minimizing product losses and rework. Augment emphasis and accountability regarding food safety. Provide protection against business liabilities. Elevate the quality and consistency of products.