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Food Safety - HACCP - Final Report - Iain
Food Safety - HACCP - Final Report - Iain
Everyone requires food to survive in the world. However, the increase in food production
has causing the spread of disease in our world. Therefore, we need to set up with a good
product handling. Examples of food handlings include Prerequisite Programs (PP), GMP,
GHP and general sanitation programs: cleaning, washing.
2. Employee education
Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific
approach to control hazards in meat production. HACCP is a preventive system which
assure the safe production of food products. The application of HACCP is based on
technical and scientific principles that assure food safety. An ideal application of HACCP
would include all processes from the farm to the table. The principle of HACCP can be
applied to production, meat slaughter and processing, shipping and distribution, food
service and in home preparation. The following are the principles of HACCP:
Conduct a Hazard Analysis
Identify Critical Control Points (CCP)
Establish Critical Limits for CCP
Establish Monitoring Procedures
Establish Corrective Actions
Establish Record keeping Procedures
Establish Verification Procedures
HACCP are factory and product that strictly follow the sanitary control schemes that shall
prevent, detect, control and/or reduce to save levels accidentally occurring hazards to
consumers’ health. It is specifically for meat processing plants, such hazards may be
provoked by failures such as:
• batches of incoming raw meat materials with abnormal tissues or heavy contamination
• breakdowns in refrigeration
In conclusion, the production of food need to follow the strict regulations to ensure the
consumers to eat safely. Food producers must always take this into consideration when
they produce food in large quantity. Any mistake in the food production chain will result in
a great loss and affect consumer health.