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Quality Assurance

HACCP SYSTEM

A HACCP system has seven basic steps. Each one is necessary for the overall program to work. The seven steps are:


  1. Identify potential food safety hazards (Do a hazard analysis)

  2. Determine where and when to prevent problems (Identify which stages are Critical Control Points)

  3. Set limits to control potential problems (Set critical limits at Critical Control Points)

  4. Set methods to monitor limits (Monitor Critical Control Points)

  5. Set procedures to handle control problems (Identify corrective actions)

  6. Keep good records and make routine review of records to check that controls work (Review Records)

  7. Conduct periodic audits to ensure that HACCP system works properly (Audit HACCP systems)