HACCP CERTIFICATION

HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic and preventive approach to food safety management. It is a science-based system that identifies, evaluates, and controls potential hazards in food production and processing. HACCP is widely recognized and implemented in the food industry to ensure the safety of food products and protect consumer health. Here are 150 words describing HACCP: HACCP is built on seven principles that form the foundation of its implementation. These principles include conducting a hazard analysis, identifying critical control points, establishing critical limits, implementing monitoring procedures, ensuring corrective actions, establishing verification procedures, and maintaining records. The HACCP system requires food businesses to assess and address hazards at each stage of the food production process, from sourcing ingredients to the final product's consumption. It emphasizes proactive measures and preventive controls rather than relying solely on end-product testing.