Basic concepts of HACCP

  • A HAZARD is a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.
  • HAZARD ANALYSIS is a process of collecting and evaluating information on Hazards and conditions leading to their presence.
  • The HACCP Plan is a document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety
  • CCP(Critical Control Point) is a step at which control can be applied, it is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptable level
  • Critical Limit-A criterion which separates acceptability from unacceptability
  • Corrective action-Any action to be taken when results of monitoring at the CCP indicate a loss of control
  • Monitor-The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control.
  • Finally, a critical limit is a criterion which separates acceptability from unacceptability.