Hazard Analysis and Critical Control Points
Hazard Analysis and Critical Control Points (HACCP) is a way to keep your food safe. It is used most by restaurants and food producers.
HACCP helps us identify possible dangers in our food like bacteria, which can make us sick. It also helps us figure out the best ways to prevent the food from getting dangerous.
To do this, we look at all the steps in making and preparing food. We then identify places where bacteria or other danger can get into the food (these are called hazards). We then decide which steps are the most important ones to prevent these hazards (these are called critical control points).
At each critical control point, we take extra steps to keep the food safe. We might do things like heating food to a certain temperature to kill bacteria, or storing food in a certain way to stop bacteria from getting in. By doing this, we can make sure that our food is safe and won’t make people sick.
HACCP helps us identify possible dangers in our food like bacteria, which can make us sick. It also helps us figure out the best ways to prevent the food from getting dangerous.
To do this, we look at all the steps in making and preparing food. We then identify places where bacteria or other danger can get into the food (these are called hazards). We then decide which steps are the most important ones to prevent these hazards (these are called critical control points).
At each critical control point, we take extra steps to keep the food safe. We might do things like heating food to a certain temperature to kill bacteria, or storing food in a certain way to stop bacteria from getting in. By doing this, we can make sure that our food is safe and won’t make people sick.
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