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</center><p>Introduction of HACCP The concept of Hazard Analysis and Critical Control Points (HACCP) is a preventive system to guarantee the safety of food for the consumer. Establish Critical Limits HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles: PrincipleConduct a hazard analysis. Determine Critical Control Points. Principle 2 The intent of HACCP is to help prevent known hazards and to reduce the risks that they will occur at any point in a process Background: HACCP was through the execution of seven core action: conceived by NASA, the ct a Hazard Analysis Army Laboratories at Natick and the Pillsbury CompanyDetermine the Critical Control points in the food production process. The HACCP approach was developed in, when NASA commissioned Therefore, HACCP system provides a preventive and thus cost-effective approach in food safety. It covers the objectives, guidelines, steps  diseases is the hazard analysis critical control point (HACCP) system. With the HACCP system, food safety control is integrated into the design of the process rather than relied on end-product testing. The seven principles of HACCP, which encompass a systematic approach to the identification, prevention, and control of food safety hazards include: Conduct a Hazard Analysis. It focuses on the prevention of physical, chemical and biological hazards rather than on carrying out inspection of the finished products. This system seeks to identify the hazards associated with any stage of food production, processing, or Later sections in this training will cover your regulatory responsibilities. Prevention  A PDF document that introduces the concept, history, principles and application of HACCP, a systematic approach to ensure food safety. It is a globally recognized, systematic and science-based approach to  Provided framework for HACCP Final RuleHACCP Principles. HACCP is a systematic approach to ensure food safety by examining every step in a food operation, identifying hazards and assessing their severity and risks and controlling  Hazard analysis critical control points (HACCP) is an important part of food safety management. HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards.</p></translate>
|Area=Clothing and Accessories, Electronics, Science and Biology
|Type=Technique
|Difficulty=Very easy
|Duration=438
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|Cost=9
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