Risk analysis

Steps of the Hazard Analysis and Critical Control Points (HACCP) system Conducting a hazard analysis: identifying all potential risks (biological, chemical, physical) at each stage of the food production process. Identifying critical control points (CCPs): determining the points that must be controlled to prevent or reduce risks to an acceptable level. If control fails at these points, a risk to food safety may occur. Setting critical limits: establishing specific standards and measures for each critical control point, such as a certain temperature or a specific time, to ensure product safety. Implementing monitoring protocols: creating a system to regularly monitor and track critical control points to ensure they remain under control. Defining corrective actions: developing plans for actions to be taken if a critical control point deviates from its set limits, to correct the situation and prevent recurrence. Establishing verification procedures: setting mechanisms to verify that the HACCP system is functioning efficiently and effectively. Starting record keeping and documentation: establishing an effective system to keep all records and data related to the implementation of the HACCP system.