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[Introduction to HACCP] Hazard Analysis
The Hazard Analysis, the first HACCP principle, is the process used by the HACCP team to determine which potential hazards present a significant health risk to consumers. This lesson focuses on the importance of conducting a thorough hazard analysis, what is defined as a food safety hazard and a hazard analysis, how to identify and evaluate potential food safety hazards, examples of appropriate control measures, and the regulatory requirements for conducting a hazard analysis.
The Food Institute Training Portal
The Hazard Analysis and Critical Control Point system, or HACCP, focuses on preventing problems that could lead to foodborne illness or injury. HACCP is a management system that is required for meat and poultry products amenable to the US Department of Agriculture (USDA) inspection plus seafood and juice products amenable to Food and Drug Administration (FDA) inspection. This lesson provides an overview of the HACCP concept and the advantage of using HACCP over traditional testing methods to control food hazards. It also provides an overview of the origin of the HACCP system, the seven HACCP principles used to develop an effective plan to prevent, eliminate, or reduce food hazards to acceptable levels, and the basic application guidelines necessary for implementing a HACCP plan.