H SA HACCP Preventive and not reactive(traditional inspection) HAccP Tool used to protect food from biological chemical and physical hazards
HACCP • Preventive and not reactive (traditional inspection) • Tool used to protect food from biological, chemical and physical hazards
H SA HACCP A system to ensure food HAccP IMU safety
HACCP A system to ensure food safety
H SA HAc The HACCP system c c is not 100% safe ! P
The HACCP system is not 100% safe !
H SA HAcc THE SEVEN PRINCIPLES OVI M OF HACCP P
THE SEVEN PRINCIPLES OF HACCP
THE SEVEN PRINCIPLES OF HACCP 1. Perform a Hazard analysis(HA) and establish the corresponding preventative measures 2. Determine the Critical Control Points(CCP) HAccP 3. Establish critical limits for each cCP 4. Establish monitoring systems 5. Establish corrective actions 6. Establish verification procedures 7. Establish record keeping and documentation
THE SEVEN PRINCIPLES OF HACCP 1. Perform a Hazard Analysis (HA) and establish the corresponding preventative measures 2. Determine the Critical Control Points (CCP) 3. Establish critical limits for each CCP 4. Establish monitoring systems 5. Establish corrective actions 6. Establish verification procedures 7. Establish record keeping and documentation