![]() The number of CCP's needed depends on the processing steps and the control needed to assure food safety. A critical control point may control more that one food safety hazard or in some cases more than one CCP is needed to control a single hazard. The HACCP team will use a CCP decision tree to help identify the critical control points in the process. Principle 2: Determine Critical Control Points (CCPs)Ī critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. A justification for including or excluding the hazard is reported and possible control measures are identified. ![]() The HACCP team will focus on hazards that can be prevented, eliminated or controlled by the HACCP plan. The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur. The remaining five steps are the application steps of the HACCP plan and provide the structure for conducting the workings of the HACCP plan in the processing plant. The first two steps provide the foundation for the HACCP plan. HACCP is based on seven principles, which are the most important steps in writing a HACCP plan. For more information about upcoming HACCP trainings, contact Dr. Byron Chaves. UNL provides introductory HACCP workshops that are accredited by the International HACCP Alliance. HACCP training is for meat and poultry processors, food processors, and food service operators. The University of Nebraska has been providing educational programs and assistance to food processing and food production professionals since 1993. ![]() It is based on the application of scientific principles to food processing and production. HACCP (Hazard Analysis Critical Control Point) is defined as a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. The goal of HACCP is to prevent and reduce the occurrence of food safety hazards. ![]()
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