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## HACCP Principles The Hazard Analysis and Critical Control Point (HACCP) system is used to ensure food safety. It involves seven principles: - **Establish Critical Limits:** A critical limit represents the maximum or minimum value for a biological, chemical, or physical parameter to be controll...

## HACCP Principles The Hazard Analysis and Critical Control Point (HACCP) system is used to ensure food safety. It involves seven principles: - **Establish Critical Limits:** A critical limit represents the maximum or minimum value for a biological, chemical, or physical parameter to be controlled at a Critical Control Point (CCP). Exceeding these limits can compromise food safety. - **Monitor Critical Control Points:** Monitoring procedures should be developed to measure the critical limit at each CCP. This includes determining how, when, who, and how frequently the measurement is taken during production. - **Establish Corrective Action:** In case a critical limit is exceeded, corrective actions are put in place to prevent potentially hazardous food from entering the food chain and to correct the process. - **Verification:** Verification activities, such as auditing CCPs, record review, product testing, and instrument calibration, are used to confirm the HACCP system's effectiveness. - **Recordkeeping:** This principle emphasizes the importance of documenting information related to the HACCP plan. This includes data on the team, product details, flow diagrams, hazard analysis, corrective actions, and verification procedures. ## Example of HACCP Application **Product:** Chicken Adobo | **Hazard** | **Critical Control Point** | **Critical Limit** | **Monitoring** | **Corrective Action** | |---|---|---|---|---| | Improper temperature during transport | Receiving of supply | Temperature of poultry should be 4°C/39°F or lower | Check the temperature of the poultry and delivery vehicle | Refuse delivery if the temperature is above 4°C/39°F | | Cross-contamination during storage | Storing supplies | Raw poultry should be stored below ready-to-use or prepared food | Place a label inside the cooler and storage instructions on the cooler door. Monitor the storage location | If row poultry is stored above ready-to-use or prepared food, place the raw poultry back in a lower location and discard any food items that might have been contaminated. |