The theory of food safety is based on the desire to keep food safe from contamination of any kind. Microbial contamination is especially important because bacteria that reach the food supply are of public health significance. This is where HACCP is the most important.
HACCP is a method of ensuring food safety by examining every step in a food operation, identifying those steps critical to food safety and implementing effective control and monitoring procedures at these steps.
The principles of HACCP applies to all phases of food production, including basic agriculture, food preparation and handling, food processing, food service, distribution systems, and consumer handling and use. The seven principles of HACCP are:
~ Conduct a hazard analysis
~ Identify Critical Control Points (CCPs)
~ Establish limits
~ Establish monitoring procedures
~ Establish corrective actions
~ Establish verification procedures
~ Establish record keeping and documentation procedures
Agricinghana will provide a follow-up piece to explain each principle.
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