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HACCP (Hazard Analysis and Critical Control Points) is a globally recognized food safety management system designed to identify, assess, and control potential hazards in food production and processing. It focuses on preventing food safety issues at every stage of the supply chain, ensuring safe and high-quality products for consumers.
The HACCP Food Safety system involves seven key principles, including hazard analysis, identifying critical control points (CCPs), establishing critical limits, monitoring procedures, corrective actions, verification, and record-keeping. These principles work together to proactively eliminate biological, chemical, and physical risks in food handling.
Incorporating HACCP is essential for food manufacturers, processors, and exporters to comply with local and international food safety regulations. Certification enhances consumer trust, strengthens brand reputation, and opens doors to global markets. By implementing HACCP, businesses not only protect public health but also demonstrate their commitment to delivering safe and reliable food products.