7 HACCP Principles

When you’re working with food, it’s important to ensure the quality and safety of your products with a food safety plan. Identify and control food safety hazards easily and create a food safety management system based on these HACCP principles. Apply them to your processes at every stage of the food supply chain and reduce risks as much as possible. 

HACCP Principle #1 – Conduct a Hazard Analysis

The first HACCP principle is to conduct a hazard analysis. During this phase, you need to identify all possible hazards that could likely occur during each step of your food safety or HACCP plan. This can include different stages in the food supply chain like purchasing, delivering, storing, preparing, cooking, serving, and disposing of food. You will be looking for hazards that can be prevented, eliminated, or controlled by your plan. Once you’ve identified all possible hazards, you would need to categorize them as either chemical, biological, or physical hazards. Additionally, you would need to identify the preventive measures needed to control these hazards. 

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