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ROI CalculatorHACCP stands for Hazard Analysis and Critical Control Points. This preventive food safety system is built to stop problems before they reach the consumer.
Instead of testing the final product and hoping it is safe, HACCP looks at the entire process. From raw material sourcing to production, storage, and distribution. It is a three-step process that involves:
Hazard analysis: To identify biological risks like bacteria, chemical risks like cleaning residues, and physical risks like metal fragments.
Defining Critical Control Points: For the stages where control is essential. For example, cooking temperature, cooling time, or storage conditions.
Monitoring: To track, measure and document each control point. If something goes outside the tolerance threshold, initiate the CAPA process immediately.
