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Hazard Analysis and Critical Control Points (HACCP)
Biological & chemical hazard, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments) associated with a food and determine measures to control those hazards.
Critical control points in the food area food—from its raw state through processing and shipping to consumption—at which it is possible to control or eliminate the potential hazard. Examples are cooking, cooling, packaging, and metal detection.
Establish preventive measures with critical limits for each control point. For a cooked food, this might include setting the minimum cooking temperature and time required to ensure elimination of harmful microbes.
Establish procedures—such as how cooking time and temperature should be checked, and by whom—to monitor critical control points.
Establish corrective actions to be taken when monitoring shows that a critical limit has not been met—for example, reprocessing or disposing of food if the minimum cooking temperature is has not been attained.
Establish procedures to verify that the system is working properly—for example, testing time and temperature recording devices to make sure that a cooking device is working properly.
Establish effective record keeping to document that the HAACP system is working properly, by maintaining records of hazards, methods to control them, monitoring to ensure safety requirements are met, and actions taken to control potential problems.
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