HEALTH AND SAFTY
(HACCP principles)

Hazard Analysis and Critical Control Point

Recognised for the food business

System

Self- regulatory

Introduced in UE

In 1993

Been legal

1/01/2006

Areas focus

Food processing

Preparation

Storage

Serving

Ensure public well-bein

Hazard Analysis

biological

physical

chemical

Food infected by bacteria

Food poissoning

Bodies foreign

Metal

Plastic

Cleaning fluids

Pesticides

CCP

Specified points

Food production

Preparation

Process

Monitoring

Storage

Tenperature

Cooking time

Checks

Documented

By

Hand

CAM

Software

Correct finctioning of machinery

HACCP principles

Run a food business

Plan

Based on HACCP

System looks

Handle food

Sure

Safe to eat

Two charts

Flow charts

Decision trees

Sequenze of operation

Industrial process

Treelike diagram

Illustrating

The decision

Formed working group

Carry out all aspects

Self- regulatory plan

Flow charts

Products

7 principles

1

2

3

4

5

6

7

Identify hazards

Removed

Identification. CCP

Reducing

Set critical limits

Monitoring CCPS

Check critical limits

Resolve problems with CCPs

Controls

Jeep a record