HNSC 1200 Chapter Notes - Chapter 3: Hazard Analysis And Critical Control Points, Hazard Analysis
13 May 2017
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Document Summary
Control point (haccp) plan can help food producers and processors prevent food borne illness. course notes: proper food handling is important at each stage of food production. A hazard analysis critical see figure 12. 1: flow of food safety: from farm to table. Haccp was initially developped in the usa to ensure safety of foods to be used in the space program. It is a preventative system that significantly reduces production of unsafe food products. It is food safety protocols involving the manufacturing environment, food handling personnel, equipment and food itself that food processers and manufacturers follow, which is based on risk assessment and the identification of critical control points. Critical control points are points during the food production process that need to be controlled to ensure the safety of the food product. Identify hazards that could occur to foods during their preparation. Identify control steps in food production that ensure a safe product.
