Food Safety Management System (HACCP)

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Hazard Analysis and Critical Control Points (HACCP) is a food safety management system used in businesses to ensure dangers and risks are noted and how to avoid them.

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HACCP helps in identifying and managing food safety risks.

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All food businesses are required to assess and review food safety risks.

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Regular assessment is crucial for maintaining food safety.

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Food businesses must identify critical control points to reduce or remove risks.

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Identifying critical control points is essential for risk management.

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Ensuring procedures are followed by all staff is a requirement for food businesses.

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Staff adherence to procedures is vital for food safety.

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Keeping records as evidence of working procedures is essential for food businesses.

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Documentation supports compliance and accountability.

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A food hazard is something that makes food unfit or unsafe to eat.

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Food hazards can compromise consumer safety.

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Chemical food hazards come from substances or chemical contamination.

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Chemical hazards can arise from improper handling of substances.

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Physical food hazards involve objects in food, such as metal or plastic.

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Physical hazards can cause injury or illness.

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Microbiological food hazards involve harmful bacteria like Salmonella.

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Microbiological hazards are a significant concern in food safety.

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Receipt of food hazard involves food items damaged when delivered or thawed frozen food.

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Proper handling during receipt is crucial to prevent hazards.