HACCP (Hazard analysis and critical control points) is a systematic preventive approach to food safety. It is used to prevent food contamination from biological, chemical, and physical hazards in production processes. This contamination can cause the finished product to be unsafe. It also helps design measurements to reduce these risks to a safe level. The HACCP … Read more
The food industry can never run without food safety practices. As such, constant improvement of methods on how to implement comprehensive and essential management systems is always a never-ending topic for food safety experts. Perhaps one of the most basic yet most useful management systems is the Hazard Analysis Critical Control Point (HACCP) program. HACCP … Read more
Preliminary HACCP is a crucial initial step in the HACCP system because it helps identify potential food safety issues early in the process. By systematically analyzing and addressing hazards, food producers can proactively implement controls to prevent or mitigate risks and ensure the safety of their products. It sets the stage for the development of … Read more
HACCP temperature monitoring system is a very important aspect of the CCP’s (Critical Control Point) as it helps eliminate harmful microorganisms like bacteria and parasites. The cooking temperature and time must be precisely controlled to ensure the food reaches a safe internal temperature. Implementing a HACCP temperature monitoring system to continuously or periodically measure and … Read more