The steps that go into making sure our food is safe for human consumption goes much further than us just checking that the packaging isn’t damaged when we buy it, and making sure that we store, re-heat or cook our food properly according to the packet it came in.
The 7 HACCP principles are:
1. Perform a hazard analysis
2. Decide on the Critical Control Points (CCP)
3. Determine the critical limits
4. Establish procedures to monitor CCPs
5. Establish corrective actions
6. Establish verification procedures 7. Establish a record keeping system
Download our HACCP and 5S whitepaper to learn more by filling in the adjacent form.
