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A critical control point is defined as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and...
Hazard analysis and critical control points, or HACCP (/ ˈhæsʌp / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. The HACCP team will use a CCP decision tree to help identify the critical control points in the process.
HACCP plan. A hazard is controlled by one or more critical control points (CCPs). A critical control point is defined as a point, step, or procedure in a food process at which control can be applied, and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. Critical control points are locations in a
Hazard analysis critical control points (HACCP) is an important part of food safety management. It is a globally recognized, systematic and science-based approach to food safety that addresses biological, chemical and physical hazards throughout the food chain from primary production to
This guidance document introduces the seven principles of Hazard analysis and critical control point (HACCP) according to the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), and how to apply them using the 12 steps to enhance the control of significant hazards in a food business and ensure food safety.