HCCP

HCCP stands for Hazard Control and Critical Point. It is a preventive food safety system that identifies and controls biological, chemical, and physical hazards in food production. The system is based on seven principles: conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, establishing monitoring procedures, establishing corrective actions, establishing verification procedures, and establishing record-keeping and documentation procedures. By systematically identifying potential hazards and implementing controls at specific points in the production process, HCCP aims to ensure the safety of food products for consumers. It is a widely recognized and implemented system in the food industry globally. Implementation of HCCP requires a thorough understanding of the food production process and potential risks at each stage. The system is dynamic and should be reviewed and updated as processes change or new information becomes available. Effective HCCP implementation can lead to improved product quality, reduced waste, and enhanced consumer confidence.