HACCPtyökäytäntö

HACCPtyökäytäntö, or HACCP good practices, refers to the implementation of Hazard Analysis and Critical Control Points principles within a food business. HACCP is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of anticipation rather than reaction. It is a tool used in the implementation of a food safety management system.

HACCPtyökäytäntö involves identifying potential hazards at each step of the food production process, from raw material sourcing to finished product. For each identified hazard, critical control points (CCPs) are determined. These are steps where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Monitoring procedures are then established for each CCP to ensure it remains under control.

Corrective actions are defined in case monitoring indicates that a CCP is not under control. Verification procedures are implemented to confirm that the HACCP system is working effectively. Finally, documentation and record-keeping are crucial for demonstrating that the HACCP system is being followed. Effective HACCPtyökäytäntö helps ensure the safety of food products, protect consumers, and comply with regulatory requirements. It is a cornerstone of modern food safety management.