What is HACCP?

HACCP stands for Hazard Analysis Critical Control Point. Identifying possible food safety hazards and taking preventative actions is the first step in effective HACCP. Biological substances, chemicals, or anything else that could render a food product dangerous for human ingestion is example of food safety hazards. During the discovery phase, a strategy is developed to make it easier to spot any potentially dangerous microorganisms.

Why Use HACCP?

The use of HACCP and HACCP-based certification processes are being driven by growing industry concern about food-borne illness and increased public awareness of it.

A critical control point (CCP) is a point in the food production process where it is safe to intervene to stop, lessen, or completely remove a risk to food safety. A worker will frequently map out this “control” using a CCP decision tree. Then, for each CCP, a critical limit (CL) must be determined. Numerous parameters, such as time, temperature, pH level, or weight, can be used to determine the CL.
For instance, a critical limit is the precise length of time needed to prepare a food product to ensure that it is safe for ingestion. It shouldn’t be surprising that monitoring and keeping an eye on prior operations are required to make sure the process is under control at each CCP. In an attempt to monitor a product meticulously, there is a need to use a thermometer so as to test out the internal temperature at each CCP.