Food Safety Protocols: HACCP

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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  2 comments for “Food Safety Protocols: HACCP

  1. Prof Walter S Alhassan
    November 1, 2017 at 1:41 pm

    The HACCP analysis also underpins stewardship in agricultural production from gene discovery to varietal release to farmers and the recall of outdated plant varieties. Stewardship underscores sustainable agricultural practices.

    • Agricinghana Media
      November 1, 2017 at 1:52 pm

      Thanks for this addition Prof Alhassan. We hope to get a contribution short writeup from you soon sharing some thoughts for publication.

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