Abstract

Hazard Analysis and Critical Control Points (HACCP), a preventive approach to safe food production, applies the principles of prevention and documentation. The essential components for HACCP development are HACCP team assembly, description of the food and its intended use, identification of the consumers of the food, development and verification of a process flow diagram, hazard analysis, identification of critical control points (CCPs), establishment of critical limits, monitoring, corrective actions for deviations, procedures for verification, and record keeping.

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