Following a process like the Hazard Analysis and Critical Control Point system (‘HACCP’) helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat. It is a scientific and internationally recognized system that is increasingly being adopted in conjunction with the Food Code.
Making a HACCP plan for your establishment will help you identify and monitor biological, chemical, and physical properties that are foodborne hazards. It is preventive, rather than reactive and is an effective risk management tool.
There are seven principles that must be followed to have an effective HACCP plan:
Determine critical control points
Establish limits for critical control points
Establish monitoring procedures for critical control points
Establish corrective actions
Establish verification procedures
Establish a record system
UFS recipes with HACCP principles
To learn more about the 7 HACCP principles download our Food Safety Principles and Recipes Brochure. You will also learn how our products help you stay in line with HACCP.
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