HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
HACCP – Hazard Analysis Critical Control Point
HACCP was established in the 1960s to cooperate with NASA, USA, to prevent food poisoning for astronauts when Columbia spaceship launched. In 1971, HACCP was first used as a way to control food safety in America.. Then HACCP quickly became a popular quality management system for food that widely used around the world.
Who are using HACCP?
Business that produces, or resells seafood, food in general, and animals feed…
Food services, restaurant, hotel, other activities with food related
Benefits
Saves your business money in the long run
Avoids you poisoning your customers
Food safety standards increase
Ensures you are compliant with the law
Food quality standards increase
Organises your process to produce safe food
Organises your staff promoting teamwork and efficiency
Due diligence defence in court.
12 steps to establish HACCP management system
- Create a HACCP team
- Describe your product
- Purpose of using this product
- Create a technology procedure map
- Test the procedure map
- Analyze the risks
- Critical control point
- Set limit & deadline
- Establish a monitoring system
- Maintenance activities
- Create procedures to store data
- Build Examine procedures
By Rikki P – KIZUNA Marketing Department
Source: Trung tam nghien cuu thuc pham
