Review:
Haccp (hazard Analysis And Critical Control Points)
overall review score: 4.5
⭐⭐⭐⭐⭐
score is between 0 and 5
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
Key Features
- Identifying potential hazards in the food production process
- Establishing critical control points to prevent or mitigate these hazards
- Monitoring and maintaining control measures
- Documenting and verifying the effectiveness of the system
Pros
- Effective in ensuring food safety
- Prevents potential hazards in the food production process
- Recognized as an international standard in food safety management
Cons
- Requires significant time and resources to implement
- May be challenging for smaller food businesses to comply with