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HACCP - Coggle Diagram
HACCP
Principles
Critical control point (CCP) Monitoring
Corrective actions
Establish Critical limits
Determine the Critical Control points (CCP)
Establish verification procedures
Hazard Analysis
Record keeping procedures
Objectives
To understand how HACCP assists the food industry
To define the terms hazard and critical control point
To recall the seven principles in the HACCP process
To understand the purpose of HACCP
Qualities
It concentrates the control effort at the stages where the risk is potentially the highest
The processes can be controlled immediately by the food business
All the potential hazards are identified before there is a problem
Hazard Analysis Critical Control point
It is a system which looks and prevent potential problem before they happen
It may be used by food companies to make sure that they do not break the law by putting consumers at risk
It is a structured approach to risk assessment