What is HACCP?
Analysis of the risk of critical checkpoints (HACCP) is a group of programs used to manage the dangers of food and drug production. The valid HACCP plan is based on seven principles. It is difficult or impossible to test each individual food item in the production process, so the HACCP plan itself is verified and verified to ensure safe production.
The company must first complete the risk analysis. Various risks must be defined that could occur in the food preparation process, and any preventive measures to control these risks are also identified. Danger may include any property that can cause food or medicine for humans not dangerous. Furthermore, the critical checkpoints should be determined
. A critical checkpoint is a step in the production process where a check or test can be inserted to remove or reduce the identified security risk. Each critical checkpoint must have set limits set outylu. These limits are minimal and maximum levels or value in which the danger is to be checked.
The monitoring process for each critical checkpoint is defined. The definition is to set the process of control and activities associated with each point to ensure the correct check during the manufacturing process. Some government agencies require it to be specifically included in the HACCP plan.
remedial measures for any critical checkpoints that have been found to be out of scattering. These actions must be carried out as soon as the specific critical checkpoint deviates from its permitted range. The purpose of defining these actions is that no covered product is released to the public to injure the consumer's health. HACCP -related regulations require all manufacturers to maintain procedures for implementation of records and records, manasization and manufacturing correctionon the process in accordance with the plan. After developing records of records, the HACCP plan is verified and verified.
These plans were originally required only for a certain food industry. The use of these plans and regulations has spread to almost all food production areas and many industries. Various government agencies supervise the HACCP to the HACCP. HACCP started in the US; However, concepts and processes have expanded internationally to include food production. The intention was to develop a single set of instructions to ensure safe food products around the world.