Food Processing in accordance with HACCP
Hazard Analysis Critical Control Points during each stage of the food supply chain
HACCP Food Processing was originally developed to ensure food safety for the manned space program in the 1950s and is fast evolving in the USA as the principle method for food and safety control.
HACCP Food Processing is a systematic approach to the identification, evaluation, and control of food safety hazards based on seven key stages.
7 Key Stages of HACCP Food Processing
- Conduct a hazard analysis
- Find critical control points
- Create critical limits
- Begin monitoring procedures
- Create and implement corrective actions
- Create verification processes
- Produce a record keeping process
Critical limits and monitoring requirements
Whether planned or on-the-spot, are you ready for an inspection?
- Easily prove you have monitoring equipment in place within all critical areas
- Can you prove your monitoring equipment is accurate?
- Provide examples of areas with critical limit alarms
- Produce date specific on-the-spot temperature reports
- Supply audit trails with corrective actional notes
- Global Food Safety – click here
- Food Safety Standards, how to comply – click here
- Environmental monitoring and control systems – Click here
- Digitalised records for food processing businesses – Click here
- Salmonella for food manufacturers – Click here
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