HACCP (Hazard Analysis and Critical Control Points) is a systematic way to find where food can become unsafe and to control those points.
The seven principles
Conduct a hazard analysis, determine the critical control points, set critical limits, monitor, define corrective actions, verify the system and keep records.
Keep it practical
Start with a simple process flow diagram, identify the two or three steps that really control safety (cooking, chilling, metal detection...) and monitor those well. A short, honest system beats a thick, unused manual.
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