Overview of Hazard Analysis and Critical Control Point
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Transcript of Overview of Hazard Analysis and Critical Control Point
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Overview of HACCPOverview 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: 815-641-6404
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