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Critical Control Point: A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
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7 Δεκ 2021 · A critical control point is any manufacturing step that serves as a control for food safety hazards by eliminating or preventing them from occurring. Critical control points are essential components of a HACCP food safety program to produce safe products.
This guidance document introduces the seven principles of Hazard analysis and critical control point (HACCP) according to the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), and how to apply them using the 12 steps to enhance the control of significant hazards in a food business and ensure food safety.
A critical control point is defined as a point, step, or procedure in a food process at which control can be applied, and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Here are the seven 7 principles of HACCP explained: Conduct a hazard analysis: Identify potential hazards that could occur in the food production process, assess their significance and determine control measures. Determine the Critical Control Points (CCPs): Points in the process where the identified significant hazards can be effectively ...
21 Δεκ 2017 · HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. HACCP involves: looking closely at what you do in your business, what could...
