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What are the 7 Principles of HACCP?

HACCP systems are developed following a 7-step procedure that aims to ensure a high level of food safety. Conduct a hazard analysis...

Hazard Analysis Critical Control Point (HACCP) principles are an important tool to produce or distribute safe feed and food products.

What is HACCP?

HACCP is a science-based system that enables the introduction and maintenance of a cost-effective ongoing food safety program. It allows food businesses to establish a higher degree of food safety that could not be achieved by just following basic good hygiene practices.

Through the implementation of HACCP, all stages of feed production are systematically assessed to identify and control the critical points for the safety of the animal feed.

The 7 Principles of HACCP

HACCP systems are developed following a 7-step procedure that aims to ensure a high level of food safety.

  1. Conduct a hazard analysis
  2. Determine the critical control points
  3. Establish critical limits
  4. Establish a system to monitor control of each CCP
  5. Establish corrective actions when monitoring indicates a particular CCP is not under control
  6. Establish procedures for verification to confirm the HACCP system is working effectively
  7. Establish documentation and records concerning all procedures appropriate to these principles and their application

Prerequiste Program for HACCP

The HACCP tool concentrates on the critical control points for food safety. It is important that the business operates in accordance with good manufacturing practices and complies with relevant legislation as a prerequisite program to HACCP.

A prerequisite program is defined as the programs put in place in the facility in order to control hazards in the environment and prevent the contamination of the product. This program ensures a hygienic environment and good manufacturing processes for personnel that reduce the risk of contamination of the product.

The 7 Principles of HACCP – Task

HACCP is a legislative requirement in the EU. However, some companies face difficulties in the implementation of HACCP programs. What do you think may be the main difficulties in implementing a HACCP program?

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Animal Feed Production: Feed Quality

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FutureLearn - Learning For Life

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