A Quality System Registration Service
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Hazard Analysis of Critical Control Points
- Hazard Analysis of Critical Control Points (HACCP), enforced by such agencies as the US Department of Agriculture's Food and Safety Inspection Service (FSIS) and the Food and Drug Administration (FDA), is a scientific process control system for eliminating contaminants at critical areas in the food production and distribution process.
- HACCP helps to prevent, as close to 100 percent as possible, harmful contamination in the food supply. To ensure safer food, HACCP requires the following seven principles to be followed:
- Conduct a hazard analysis
- Identify critical control points (CCPs)
- Establish critical limits for CCPs
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish record keeping procedures
- HACCP requirements, endorsed by the United Nations Codex Alimentarius, European Union, Canada, Australia, New Zealand and Japan, apply to meat, seafood and poultry plants; grocery stores; restaurants; and other food processing and handling facilities.
- For more information, see:
http://vm.cfsan.fda.gov/~lrd/haccp.html