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HACCP
Hazard Analysis Critical Control Points - a systematic preventive approach to food safety.
HACCP: Systematic Food Safety Management
HACCP (Hazard Analysis Critical Control Points) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards in the production processes that can cause the finished product to be unsafe.
Seven Principles
HACCP is built on seven core principles:
- Hazard analysis: Identifying potential food safety hazards
- Critical control points: Identifying points where hazards can be prevented
- Critical limits: Establishing maximum/minimum values for safety
- Monitoring: Systematic observation of control points
- Corrective actions: Procedures when deviations occur
- Verification: Confirming system effectiveness
- Documentation: Recording all procedures and actions
Application in Butchery
In butchery operations, HACCP addresses:
- Temperature control: Maintaining safe storage temperatures
- Cross-contamination: Preventing pathogen transfer
- Sanitation: Cleaning and sanitizing procedures
- Employee hygiene: Health and safety protocols
Benefits
Implementing HACCP provides:
- Food safety assurance: Systematic hazard prevention
- Regulatory compliance: Meeting food safety requirements
- Risk reduction: Minimizing foodborne illness potential
- Consumer confidence: Demonstrating safety commitment
Documentation Requirements
Effective HACCP implementation requires thorough documentation of:
- Hazard analyses: Identified risks and controls
- Monitoring records: Temperature logs and observations
- Corrective actions: Responses to deviations
- Verification procedures: Validation of controls