The HACCP (Hazard Analysis and Critical Control Point) system provides guidance for food handling industries to help them maintain proper food safety for a variety of food products. The objective of the HACCP system is to help eliminate risks associated with Biological Hazards, Chemical Hazard and Physical Hazards.
- Biological Hazards
- Chemical Hazards
- Physical Hazards
Businesses That Should Use the HACCP System
In addition, the HACCP applies to other types of contaminants which could cause food to become unsafe for consumption. Furthermore, the HACCP system should be utilized in any business operation where food is handled, packaged, prepared, and so on, including:
- Convenience Stores
- Coffee Shops
- Food Manufacturing Facilities
- Food Packaging Operations
- Food Distribution Operations
- Food Storage Facilities
To learn more about the HACCP system, the seven principles of HACCP, and how to apply the HACCP to your food handling business, we encourage you to continue reading and reviewing the following infographic.
Afterward, if you are ready to learn how to take your food safety monitoring to the next level, please feel free to contact ComplianceMate directly to learn more about our state-of-the-art HACCP compliance and temperature monitoring solutions today!