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HACCPConcept OverviewofHACCPPrinciplesAsystematicapproachtobeusedinfoodproduction asameanstoassurefoodsafety. NationalAdvisoryCommitteeonMicrobiologicalCriteriaforFoods(NAC MCF)TheHACCPconceptcanbeappliedthroughoutthe
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01
Identify hazards: List potential hazards that could occur at each step of the food production process.
02
Identify critical control points (CCPs): Determine the points in the process where controls can be applied to prevent, eliminate, or reduce hazards to an acceptable level.
03
Establish critical limits: Set the maximum and minimum values that must be met to prevent or eliminate hazards at CCPs.
04
Monitor CCPs: Regularly observe and measure CCPs to ensure they are within critical limits.
05
Establish corrective actions: Develop a plan for what to do if a CCP is not within critical limits.
06
Verify the system: Validate and verify that the HACCP plan is working effectively.
07
Keep records: Document all aspects of the HACCP plan for future reference.

Who needs overview of haccp principles?

01
Food producers
02
Restaurants
03
Food manufacturers
04
Food service workers
05
Government regulatory agencies
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The overview of HACCP principles is a summary of the Hazard Analysis and Critical Control Points (HACCP) system used to ensure food safety.
Food businesses and facilities involved in food production are required to file an overview of HACCP principles.
The overview of HACCP principles can be filled out by listing the hazard analysis, critical control points, and corrective actions taken to ensure food safety.
The purpose of the overview of HACCP principles is to document and communicate the food safety procedures implemented by a food business.
The overview of HACCP principles must include details on hazard analysis, critical control points, and corrective actions.
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