Hazard Analysis and Critical Control Points. Often referred to as the HACCP plan, HACCP is a fundamental part of food safety. It is a food safety system which is used in Food Manufacturing specifically to identify and control hazards within the manufacture and storage of foodstuffs. Depending on the defined scope, it can also include, a hazard analysis of the procurement, distribution, sale and end use of the food products involved. The plan also identifies critical control points (CCP) in the food manufacturing process. All FBOs must conduct a full hazard analysis as laid out by Codex Alimentarius. Part of GFSI and normally a legal requirement in many countries.
See HACCP How-To for full details, the Codex Alimentarius website and Codex guide.
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