To prevent, reduce or eliminate contamination of food during storage and preparation, every aspect should, be controlled. An integrated approach is necessary to ensure food safety from the place of primary production up to an including placing on the market or export.
Controlled is achieved using prerequisite procedures and a HACCP (Hazard Analysis and Critical Control Point) plan. The prerequisites provides the foundation for effective HACCP implementation and should be in operation before HACCP.
Successful implementation of the procedures based on the HACCP principles will require the full cooperation and commitment of food business employees. To this end, employees should undergo training. Considering the scope of the activities encompassed in HACCP, expertise in microbiology, food technology, engineering and production disciplines will be necessary to carry out the exercise effectively.
The system of HACCP is used at all stages of food production and preparation processes including packaging, distribution, etc.
HACCP in food factory
