HACCPpõhimõtted
HACCPpõhimõtted, commonly known as HACCP principles, is a systematic preventive approach to food safety that identifies potential hazards in food production and establishes critical control points (CCPs) to prevent, eliminate, or reduce these hazards to acceptable levels. The seven principles of HACCP are universally recognized and form the foundation of this food safety management system.
The first principle is to conduct a hazard analysis, which involves identifying potential biological, chemical, and
The third principle is to establish critical limits, which are criteria that must be met to ensure
The fifth principle is to establish corrective actions, which are actions to be taken when monitoring indicates
Finally, the seventh principle is to establish record-keeping and documentation procedures. These records provide evidence that