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The Ohio State University ExtensionPresentsIntroduction to HACCP Principles for Meat and Poultry ProcessorsAccredited by the International Meat and Poultry HACCP Alliance under the auspices of the
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01
Begin by conducting a hazard analysis to identify potential biological, chemical, or physical hazards in the food production process.
02
Determine critical control points (CCPs) where controls can be implemented to prevent, eliminate, or reduce hazards.
03
Establish critical limits for each CCP to ensure that hazards are effectively controlled.
04
Develop monitoring procedures to track CCPs and verify that critical limits are being met.
05
Implement corrective actions to address any deviations from critical limits.
06
Keep thorough records of the HACCP plan and its implementation.
07
Review and update the HACCP plan regularly to ensure its continued effectiveness.

Who needs intro to haccp principles?

01
Food manufacturers
02
Food processors
03
Food service establishments
04
Anyone involved in food production and handling

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Introduction to HACCP (Hazard Analysis Critical Control Point) principles involves understanding a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe.
Organizations that handle food production, processing, packaging, or distribution are required to implement HACCP principles, as well as those seeking to comply with food safety regulations.
To fill out the introduction to HACCP principles, one must conduct a hazard analysis, determine critical control points, set critical limits, establish monitoring procedures, create corrective actions, verify procedures, and document everything thoroughly.
The purpose of introducing HACCP principles is to enhance food safety by systematically identifying and controlling potential hazards in the food supply chain.
Information that must be reported includes the identified hazards, critical control points, established critical limits, monitoring procedures, corrective actions, and verification processes.
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