Overview of HACCPOverview of HACCP

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HACCP HACCP stand for Hazard Analysis

and Critical Control Point.

It is a risk management system that control hazards.

It is used to help the ensure the manufacture of save food products.

HACCP is a global standard, developed in the late 1950s and early 1960s by a team of engineers.

Principles of HACCP Analyze hazards Determine critical control points Establish limits for critical control points Establish monitoring procedures for critical control

points Establish corrective Actions Establish verification procedures Establish a record system

Need of HACCP HACCP is very important because it controls potential

hazards in food production. Provide consistent quality product. Improve control of manufacture process. It Improve product quality .

Types of HACCP Biological Hazards: It includes  bacteria, viruses, birds, plants, and

animals.

Chemical Hazards: It includes water, biocides or food additives.

Physical Hazards: It includes glass, packaging, heat and cold stress.

BD Food Safety offers international HACCP Training courses with the best food safety consulting services .They can also providing GFSI, PCQI, and GMP Audit Consulting at a reasonable cost.

For more details visit our Website: bdfoodsafety.com/

Address: 800 W 5th Ave #103a, Naperville, IL 60563, USA

Phone: 815-641-6404

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