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HACCP - Coggle Diagram
HACCP
IS BASED ON SEVEN (7) PRINCIPLES
ESTABLISH MONITORING PROCEDURES
ESTABLISH CORRECTIVE ACTIONS
ESTABLISH CRITICAL LIMITS
ESTABLISH RECORD KEEPING PROCEDURES
IDENTIFY THE CRITICAL CONTROL POINTS
ESTABLISH VERIFICATION PROCEDURES
CONDUCT AN ANALYSIS T0
IDENTIFY HAZARDS
DEFINITION:
C: CRITICAL
A : ANALYSIS AND
C : CONTROL
H : HAZARD
P : POINT
HAZARDS CAN BE
CHEMICAL
WHEN A CLEANING PRODUCT CONTAMINATE THE PRODUCT
BIOLOGICAL
WHEN BACTERIA OR VIRUS CONTAMINATE YOUR FOOD
PHYSICAL
ANY VISIBLE OBJECT THAT IS FOUND IN FOOD
HACCP SYSTEM USE
PREREQUISITE PROGRAMS
TO CONTROL HAZARDS IN THE ENVIRONMENT TO PREVENT AND REDUCE THE RISK OF CONTAMINATION
HACCP PLANS
TO IDENTIFY POSSIBLE HAZARDS AND TO CONTROL THAT HAZARDS ARE ELIMINATED IN FOOD PRODUCT
IS AN INTERNATIONAL SYSTEM FOR REDUCING THE RISK OF SAFETY HAZARD IN FOOD
A COMPANY THAT PRODUCES FOOD PRODUCTS USE HACCP TO MINIMIZE OR ELIMINATE FOOD SAFETY HAZARDS IN THEIR PRODUCTS.