Hazard Analysis critical control point.

... HACCP stands for Hazard Analysis critical control point. Manufactures use it as a system used for identifying the potential hazards involved in food production. The manufactures must identify points where hazards and risks may occur and must determine which are vital to consumer safety. Risk assessment means to think about what may happen, when it could happen and most importantly to prevent it happening. A hazard could be any one of three things o Biological (e.g. food poisoning) o Physical (e.g. metal or glass in food) o Chemical (e.g. cleaning chemicals of any kind in food) The HACCP system may seem complicated but it identifies a few simple steps to reduce health risks. Manufacturers must apply HACCP by ensuring all staff and must understand the system. There are many critical control points like: o Keeping area's clean and hygienic especially with meat or dairy products in the area. o Ensuring Temperatures probes are wiped before and

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