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Understanding Hazard Analysis Critical Control Points (HACCP)

Author: OMAFRA Staff
Creation Date: 15 March 2009
Last Reviewed: 15 March 2009

HACCP is an internationally recognized system used to enhance food safety throughout the food chain. More and more companies around the world are using HACCP to prevent, reduce or eliminate potential food safety hazards, including those caused by cross-contamination.

The development of a HACCP system involves:

  • identifying potential hazards
  • implementing control measures at specific points in the process
  • monitoring and verifying that the control measures are working as intended

Why HACCP?

Compared to traditional inspection procedures, HACCP:

  • Provides a systematic approach to ensuring food safety
  • Gives more control over food safety to the processor
  • Is based on science, rather than simply past experience or subjective judgment
  • Focuses on preventing problems before they occur. This approach yields far better results than trying to detect failures through end-product testing

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