Review:
Haccp Principles
overall review score: 4.5
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score is between 0 and 5
HACCP (Hazard Analysis and Critical Control Points) principles are a systematic approach to food safety management, aimed at preventing hazards at critical points in the food production process.
Key Features
- Identification of hazards
- Determination of critical control points
- Establishment of critical limits
- Monitoring procedures
- Corrective actions
- Verification procedures
Pros
- Effective in preventing foodborne illnesses
- Promotes a proactive approach to food safety
- Standardized internationally for food safety management
Cons
- Requires significant time and resources to implement and maintain
- May be challenging for small food businesses to adopt