Overview of Hazard Analysis and Critical Control Point

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Overview of HACCP
Overview of HACCP
bdfoodsafety.com
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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.

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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

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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 .

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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.

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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.
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For more details visit our Website
bdfoodsafety.com/ Address 800 W 5th Ave 103a,
Naperville, IL 60563, USA
Phone [phone]
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