FOOD 4310 Lecture Notes - Lecture 2: Hazard Analysis And Critical Control Points, Hazard Analysis, Flow Diagram

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Objective of haccp: provide safe, healthy and quality food, increase sales for famers, producers and restaurants. Why use haccp: food safety is responsibility of food, customer confidence and fewer consumer complaints, higher quality control, better hygiene for employees, controls contamination risks. Haccp principles: conduct a hazard analysis, identify critical control points, establish critical limits, establish ccp monitoring requirements, establish corrective actions, establish verification procedures, establish recordkeeping procedures. Critical control point (ccp: point, step or procedure that a control is applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level. Critical limits: separates acceptability from unacceptability. Monitoring: conduct a planned sequence of observations or measurements to assess if a ccp is under control. Corrective action: procedure followed when a deviation or failure to meet a critical limit occurs. Verification: methods, procedures, tests and audits and monitoring to determine if the haccp system is in compliance with the haccp plan.

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