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HACCP

HACCP. Prepared By: Mrs. F. Malcolm-Hanson Date: 29 th November,2013 Group: 2 nd Year (Nutrition) Week: 12. What is HACCP?. HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety. HACCP .

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HACCP

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  1. HACCP Prepared By: Mrs. F. Malcolm-Hanson Date: 29th November,2013 Group: 2nd Year (Nutrition) Week: 12

  2. What is HACCP? HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety.

  3. HACCP It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

  4. HACCP This approach has significant benefits to organizations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food.

  5. HACCP (Government) Retailers, the food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focused upon ensuring safe systems of food production. In the UK the 1995 Food Safety Amendment Regulations, for the first time required manufacturers and providers to adopt HACCP to ensure food safety

  6. Who is HACCP applicable to? • HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including: • Farms, fisheries and dairies • Processors of meats, fish and feed • Manufacturers of bread and cereals, beverages, canned and frozen food • Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers • Manufacturers of prescription and non-prescription drugs and remedies

  7. What are the immediate benefits of approval? • Improved food safety • Increased business awareness of food risks • Greater product and raw ingredient traceability • Increased buyer and consumer confidence • Consistency in inspection criteria • Promotion of internal review of processes

  8. The End

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