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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.

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What types os food are most commonly incorporated into the HACCP system?

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What types of food are most commonly incorporated into 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.


What types of foods are most commonly incorporated into the HACCP?

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.


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HACCP stands for Hazard Analysis Critical Control Point. Its function can be briefly explained as the process in which the handling, production and storage of food is carried out so as to ensure that foods are kept safe.


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