HACCP stands for Hazard Analysis and Critical Control Points. It is a system for managing food safety that prevents hazards of a biological, chemical, or physical nature.
A major focus of the HACCP system is “from farm to table.” In short, everyone is responsible for safe food products. Taking a systems approach involves looking at all parts of the food-handling and preparation process, step by logical step. It is a preventive maintenance plan rather than a fix-it-when-it-breaks attitude.
Having a HACCP plan will:
* Improve your operation from the regulatory standpoint and provide for the safety of your food products.
* Reduce the chance for food-borne illness.
* Identify and document where corrections need to be made.
* Have you thoroughly review your operation specifically for food safety and place controls on those areas of concern.
You can learn more about HACCP from the U.S. Food and Drug Administration at HACCP Web site.
