HACCP certification necessitates adherence to ten critical requirements aimed at ensuring food safety. This includes conducting a thorough hazard analysis, establishing a dedicated HACCP team, and identifying critical control points (CCPs). Essential limits for each CCP must be set, accompanied by defined corrective actions. Verification procedures and meticulous documentation are essential for compliance. Additionally, ongoing staff training plays a key role in maintaining food safety protocols. Further insights into these essential requirements can enhance understanding and implementation.

Key Takeaways • Conduct a thorough hazard analysis to identify and prioritize potential food safety risks in the production process. • Establish and document critical control points (CCPs) with sp

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