HACCP (Hazard analysis and critical control points)
HACCP stands for Hazard Analysis and critical control points. A food safety management system based on the principles of HACCP is a systematic approach to identifying and dominant hazards, whether microbiological, chemical or physical, that might create a threat to the assembly of safe food – in easy terms, it involves identifying what might fail during a food system and planning a way to stop it.
There are seven core HACCP principles –
- Hazard Analysis
- Critical control Points
- Critical Limits
- Critical control point Monitoring
- Corrective Actions6. Verification
- Record Keeping
HACCP certification in Saudi is one of the popular standard implemented compared to other international standard which is nothing but hazard analysis critical control points. This is a preventive approach to safeguard the food against any physical, Chemical and biological hazards which shall make produced food products unsafe to be consumed. HACCP in Saudi makes […]
he Hazard Analysis and Critical Control Point (HACCP) food safety management system is a preventive risk assessment tool operated by the food industry to ensure that all food safety hazards are assessed and appropriate controls are put in place to eliminate or reduce contamination of food from those hazards. Food industries understand that being HACCP […]
A city like Lagos wants adequate food-management programmed to confirm that food provided is safe, of fine quality associated out there in adequate amounts at reasonable costs to make sure an acceptable organic process and health standing for all population groups. Food control in Lagos includes all activities to ensure the quality, safety and honest […]
