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HACCP principles - Coggle Diagram
HACCP principles
seven phases
1) hazard analysis
identify three areas
chemical
physical
biological
Critical Control Points
checks specified points
preparation
prevent
eliminate
checks frequent
documented
ex. storage
2) Identificatio of CCP
3) Set critical limitsfor each CCP
4) Monitoring theCCP
5) Intervene problems
6) Implement controls
7) Kepp detailed records /inspection
Food contamination
animal / vegetable
good bad microbes
improve
organoleptic characteristics
shelf life food
lactic bacteria
increase
time
microbes
pathogenic bacteria / spores
inedible causing poisoning
bacteria
grow oxygen
animal products
water
warm temperature
redouble 20 min.