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HACCP NYC Westchester Food Safety

What is HACCP?

Hazard analysis and critical control points or HACCP

is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.

There are 7 principals related to the HACCP plan

Principle 1 of HACCP

Conduct a harzard analysis

Principle 2 of HACCP

Determine critical control points, where identified hazards can be prevented, eliminated, or reduced to safe levels

Principle 3 of HACCP

Establish critical limits

Principle 4 of HACCP

Establish monitoring procedures

Principle 5 of HACCP

Identify corrective actions

Principle 6 of HACCP

Verify that the system works

Principle 7 of HACCP

Establish procedures for record keeping and documentation

When a HACCP plan is required?

Smoking food as a method to preserve it, using food additives or adding components such as vinegar, curing food, custom-processing animals, packaging food using ROP methods, treating and packaging juice, sprouting seeds or beans, offering live molluscan shellfish from a display tank.

What is an example of a critical control point?

It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels. The most common CCP is cooking, where food safety managers designate critical limits.

At Westchester Food Safety we go over each principal in depth explain real life situations where the HACCP plan can be implemented.

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