HACCP Principles and Application Guidelines

HACCP (Hazard Analysis Critical Control Point) principles are a systematic approach to food safety that identifies and controls potential hazards in the production process. It involves analyzing each step to find where contamination could occur, determining critical points where control is essential, setting limits, monitoring these points, establishing corrective actions, and verifying the system works. Application guidelines provide practical steps to implement HACCP effectively, ensuring food is safe from contamination, spoilage, or other hazards, thereby protecting consumers and maintaining high-quality standards throughout the food supply chain.