HACCPPlan
HACCPPlan, short for Hazard Analysis and Critical Control Points Plan, is a systematic preventive approach to food safety. It is designed to identify, evaluate, and control potential hazards at each stage of food production, processing, and distribution. The HACCP system is based on seven principles: conduct a hazard analysis, determine the critical control points, establish critical limits, establish a system to monitor control of CCP, establish the corrective actions to be taken when monitoring indicates that a particular CCP is not under control, establish procedures for verification to confirm that the HACCP system is working effectively, and establish documentation concerning all procedures and records associated with these principles and their application.
The HACCP plan is typically developed by a team of food safety professionals, including managers, food scientists,
The HACCP system is widely used in the food industry to prevent foodborne illnesses and ensure the