Hazard Analysis Critical Control Point
4 pages (1000 words)
, Download 1
... Hazard Analysis Critical Control Point (HACCP) is a quality management system in food industry. There are seven basic principles to help identify and prevent possible hazards. These hazards refer to biological, chemical and physical hazards. Biological hazards are those related to microbial spoilage and pathogenic food poisoning. Meantime, chemical hazards mean hazards like pesticides and detergent contamination while physical hazards are related to glass, woods, papers, tree branches, leaves, metals and fiber type of contaminants (Springer, 1997). By preventing such hazards in food, health safety could be ensured.
As has been required by the United Kingdom's Food Regulation 852/2004.46, food handler...