Hazard analysis and critical control points (HACCP), a systematic approach for food safety which prevents food from biological, chemical, and physical hazards. These hazards are analyzed and evaluated based on their potential impact causing food safety, CCP (critical control points) are defined to control the food safety hazards and limits are applied called as critical limits. These critical limits are monitored frequently, however, if the deviations have occurred, corrective actions are implemented to avoid reaching consumers. At last, the implemented corrective actions are validated and verified by the HACCP Team and documented.
This set of procedures implemented by the organization will lead them to quality products and gain business opportunities by winning their customer’s satisfaction.