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The HACCP approach provides a systematic way of identifying food safety hazards and making sure that they are being controlled day-in, day-out.

Hazard Analysis and Critical Control Point (HACCP), is used to describe an internationally recognised way of managing food safety and protecting consumers. The HACCP system is internationally accepted as the system of choice for food safety management.

HACCP is a preventative approach to food safety based on the following seven principles:

•    Identify any hazards that must be prevented eliminated or reduced
•    Identify the critical control points (CCPs) at the steps at which control is essential
•    Establish critical limits at CCPs
•    Establish procedures to monitor the CCPs
•    Establish corrective actions to be taken if a CCP is not under control
•    Establish procedures to verify whether the above procedures are working effectively
•    Establish documents and records to demonstrate the effective application of the above measures

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