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HACCP stands for Hazard Analysis and Critical Control Points. In the food industry, the purpose of HACCP is to identify and prevent hazards that could cause foodborne illness, in other words Food Safety.

Hazard Analysis Critical Control Point (HACCP) is a preventive system of food control. It involves examining and analysing every stage of a food-related operation to identify and assess hazards; determining the 'critical control points' (CCPs) at which action is required to control the identified hazards; establishing the critical limits that must be met, and procedures to monitor, each critical control point; establishing corrective procedures when a deviation is identified by monitoring; documentation of the HACCP plan and verification procedures to establish that it is working correctly.

HACCP abbreviated for Hazard Analysis and Critical Control Points. It is a management system in which food safety is measured through the control and analysis of chemical, microbiological and physical hazards from the material production, handling to producing, distribution and consumption of the finished product. HACCP is most important in the Food production. It has the control potential hazards and the prioritizes in the food production. HACCP is controlling the major food risks like the physical contaminants, chemical contaminants and microbiological contaminants. The Industry should ensure their customers that its products are safe enough in regards of latest technology and science.

HACCP stands for Hazard Analysis and Critical Control Point. Its purpose is to eliminate the risks involved in food production by identifying the main control points where risks lie to ensure a safe product at the end of the production process.

HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.

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Hazard Analysis and Critical Control Point.In the food industry, the purpose of HACCP is to identify and prevent hazards that could cause foodborne illness.

Basically it is about keeping the temperature of foods to above 140°F or below 40°F to effectively slow the growth of bacteria. To be safe food can only be in the danger zone (40° - 140°) for no more than two hours. That 2 hours could be made up of 15 minutes until the market put it in the refrigerated case, 15 minutes in your shopping cart, 10 minutes checking out, 30 minutes in your car, 15 minutes on the counter until you put it away, 30 minutes again on the counter until you cook it.

The point of above is to buy your meat and dairy last, transport them in a cooler, and put them away as soon as you get home.

HACCP is meant for more than just the prevention of foodborne illness, it is to protect the consumer with any type of harm they may encounter from food they consumer. Hazards can be bacterial, chemical or physical. Therefore hazards that need to be controlled are bacterial, any chemicals used and physical items such as glass, wood, plastic and metal. For most food plants a metal detector is a CCP in their HACCP plan.

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Hazardous Analysis and Critical Control Points is a preventative approach to food safety

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Q: What is HACCP used for?
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How is HACCP used?

HACCP is used to try to prevent food-borne illnesses before they start. For example, a restaurant with a HACCP plan may buy fish. One point of the HACCP plan may be what to do when the fish arrives at the restaurant. The plan, then, could be instructions on how to properly inspect the fish before accepting it into the kitchen.


What is HACCP short for?

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic preventive approach to food safety that identifies, evaluates, and controls potential hazards in the food production process.


what are the requirements of the haCCP ?

You can find more information about HACCP requirements in this PDF document: http://meat.tamu.edu/pdf/docket98006N.pdf


What is a haccp plan?

HACCP = have a cup of coffee and pray. there plan is to make beef patties e. coli free


How distant is the knowledge from a serv safe course and haccp certified?

They are two very different courses. ServSafe is about food safety and is directed mainly at the food service industry. HACCP certification means that you can design, write and implement a HACCP plan. Of course, understanding food safety helps in understanding HACCP.


What is the three main type of contamination?

Biological, Chemical, Physical These are the 3 hazard categories used in HACCP plans.


How does HACCP effect you?

Not so much impact on quality, but on safety. HACCP is not created to deal with quality of product, but their safety for human consumption.


Is Windex a haccp approved cleaner?

There is no "HACCP approved" cleaner. Cleaners are generally approved for specific uses by the EPA, USDA or FDA.


Who should create a HACCP plan?

the manager.


Where can you get templates for a haccp plan for a restaurant?

You don't


What types of foods are most commonly incorporated into the Haccp system?

HACCP is generally related to microbiological high risk foods, but any food could be the source of illness - so any food could have a HACCP plan.For example, bread might not be considered high risk, but it could be subject to physical (metal, wood, insects, etc.) and chemical (cleaners, mislabeled ingredient, etc.) hazards. A bakery would benefit from a HACCP plan.