Review:
Haccp (hazard Analysis Critical Control Points)
overall review score: 4.5
⭐⭐⭐⭐⭐
score is between 0 and 5
HACCP (Hazard Analysis Critical Control Points) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards.
Key Features
- Identifying potential hazards in food production processes
- Establishing critical control points to prevent or eliminate those hazards
- Implementing monitoring procedures to ensure control over those points
- Establishing corrective actions if a deviation occurs
- Maintaining documentation for verification purposes
Pros
- Effective in preventing food safety hazards
- Helps ensure compliance with regulatory requirements
- Improves overall food safety management
Cons
- Requires significant time and resources to implement and maintain
- Can be complex for smaller businesses without dedicated resources