HACCP is designed so that it can be used at any and all stages of the food production process. Each segment of the food industry must provide the conditions necessary to protect food while it is under their control. HACCP is intended for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing and merchandising, to preparing food for consumption. The course also covers monitoring of CCPs, corrective actions and defining responsibility. Process Flow Diagrams are produced and Critical Control Points (CCPs) are identified using the Codex CCP decision tree. In other words, it is basically a risk assessment approach that ensures that the end product, food, is ready for consumption and is safe to eat. Our RSPH Level 3 HACCP course will give them the skills to design and implement an effective system. The HACCP system is an internationally recognized systematic method of identifying, managing, and controlling significant biological, chemical, and physical hazards associated with. HACCP stands for the Hazard Analysis Critical Control Point system, and is a proactive process control system that identifies where hazards might occur in the food production process and puts into place stringent preventative actions to take to stop the hazards from occurring.īy strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. An effective Hazard Analysis and Critical Control Points (HACCP) plan is one piece in a complex machine of effective food safety practices. The World Health Organization ( WHO) has recognised its importance in preventing foodborne diseases for over 20 years and has played an important role in its development and promotion. It has become the universally recognised and accepted method for food safety assurance. CXC 1-1969) is used by the food industry to prevent the spread of foodborne diseases. The HACCP process ( General Principles of Food Hygiene.