Curriculum
- 1 Section
- 5 Lessons
- 65 Weeks
Introduction to HACCP (Hazard Analysis and Critical Control Points)
Introduction to HACCP (Hazard Analysis and Critical Control Points)
Food safety refers
What Is HACCP?
system considers
Why HACCP Is Important
The benefits of HACCP include:
For food businesses, HACCP also demonstrates due diligence. This means that if something goes wrong, the business can show that it had appropriate controls in place and followed recognised food safety practices.
Hazards Addressed by HACCP
types of food safety hazards
Biological hazards, such as bacteria, viruses, parasites, and moulds, which can cause food poisoning if not properly controlled.
Chemical hazards, including cleaning chemicals, pesticides, allergens used incorrectly, or naturally occurring toxins.
Physical hazards, such as glass, metal, plastic, or other foreign objects that may cause injury.
Allergenic hazards, which involve foods that can trigger allergic reactions and must be carefully managed to protect vulnerable consumers.
By identifying these hazards early, HACCP helps ensure that appropriate preventive measures are in place.
HACCP in Everyday Food Handling
The Seven Principles of HACCP
Seven Principles of HACCP
Conduct a hazard analysis to identify potential food safety hazards at each stage of food handling.
Determine the critical control points (CCPs) where controls are essential to prevent or eliminate hazards.
Establish critical limits for each CCP, such as minimum cooking temperatures or maximum storage times.
Set up monitoring procedures to ensure that critical limits are consistently met.
Establish corrective actions to be taken if monitoring shows that a critical limit has not been met.
Implement verification procedures to confirm that the HACCP system is working effectively.
Maintain documentation and records to demonstrate compliance and support ongoing food safety management.
These principles form the backbone of all HACCP-based food safety systems.