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Hazard Analysis and Critical Control Points (HACCP) Case Study Hazard Analysis Open Prawn Sandwich Method of preparation Prepare Chill Serve coldProduct characteristics This meal contains frozen prawns,
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01
To fill out hazard analysis and critical points, follow these steps:
02
Identify the hazards: Determine potential hazards that may occur during the production or processing of a product.
03
Determine critical control points: Find the points in the production process where hazards can be controlled or prevented.
04
Establish critical limits: Set measurable limits for each critical control point to ensure hazards are effectively controlled.
05
Monitor procedures: Implement procedures to monitor the critical control points and ensure they are being met.
06
Establish corrective actions: Define actions to be taken if critical limits are not met, including identifying the cause of non-compliance and implementing corrective measures.
07
Verify effectiveness: Regularly verify the effectiveness of the hazard analysis and critical control points system through testing and auditing.
08
Maintain records: Keep detailed records of the hazard analysis, critical control points, monitoring results, and corrective actions taken.
09
Review and update: Periodically review and update the hazard analysis and critical control points as necessary to reflect changes in production processes or new hazards that may arise.

Who needs hazard analysis and critical?

01
Hazard analysis and critical points are necessary for industries involved in food production, processing, and handling. This includes food manufacturers, processors, distributors, and retailers. It is essential for ensuring the safety and quality of food products and preventing potential hazards that can pose risks to consumers.
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Hazard analysis and critical control points (HACCP) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards.
Food manufacturers, processors, packers, and distributors are required to implement and file hazard analysis and critical control points (HACCP).
HACCP can be filled out by identifying potential hazards, determining critical control points, establishing monitoring procedures, implementing corrective actions, and keeping records.
The purpose of HACCP is to prevent food safety hazards before they occur and to ensure the safety and quality of food products.
Information reported on HACCP includes hazard identification, determination of critical control points, monitoring procedures, corrective actions, verification procedures, and record-keeping.
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