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HACCP – Hazard Analysis and Critical Control Points
Hazard Analysis Critical Control Point or HACCP is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.
HACCP is now a central part of European food-safety strategy and a mandatory part of food industry controls.
There are four steps in making your food business HACCP compliant and you should discuss each step with your local food safety inspector and make sure that you fully understand each step. BioTrack provides support for each part of this process and gives you a simple means of establishing and implementing your HACCP.
Step 1: Analysis – define your product, production processes, process steps, potential hazards and points in the process which are important to controlling hazard (also called Critical Control Points).
Step 2: Design: Design your HACCP plans to implement controls and manage your response to hazards if and when a problem occurs.
Step 3: Implementation of your HACCP plans and controls
Step 4: Verification that the controls are correctly implemented
HACCP and BioTrack
Making a sucees of HACCP implementation is not an easy task. It requires careful analysis of your production and real food safety risks. BioTrack provides you with the support to help you design and implement HACCP successfully.