HACCP (Hazard Analysis Critical Control Point) means to analyze hazards and control critical control points. It is not a standard, it is a method.
Principle 1: Analyze the dangers. Where are the risks? (Bacteria in raw meat, allergens, foreign bodies).
Principle 2: Identify CCPs (Critical Control Points). The cooking of ground beef is a CCP (because it kills bacteria). Cold storage is a CCP.
Principle 3: Set thresholds. The refrigerator must be between 0°C and 4°C. Core temperature > 63°C.
Principle 4: Monitor. Take temperatures in the morning and evening. This is proof that you’re doing the job.
Traceability is key. Keep all labels from your products for 6 months. In case of poisoning, you must be able to say where the meat came from.
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