
Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis Critical Control Point (HACCP) is a process control system designed to enhance food safety by identifying and preventing physical, chemical or biological hazards in food production. HACCP includes steps to prevent problems before they occur and to correct problems as soon as they are detected. HACCP is widely recognized as the most effective approach for producing safe food. The foundation for today’s HACCP process was developed nearly 30 years ago as a means for ensuring food safety for astronauts.
HACCP systems are based upon seven principles which are the foundation for a control system designed for safety in food production. These principles are as follows:
- Principle 1: Conduct a Hazard Analysis
- Principle 2: Identify the Critical Control Points (CCPs) in the Process
- Principle 3: Establish Critical Limits for Each Critical Control Point
- Principle 4: Establish Critical Control Point Monitoring Requirements
- Principle 5: Establish Corrective Actions
- Principle 6: Establish Record Keeping Procedures
- Principle 7: Establish Verification Procedures
Wausau Paper can be a valuable part of any HACCP plan with the Wave’n Dry® and Mechanical Hands-Free dispensers. These dispensers support the principles of HACCP as important preventive measures in food preparation by helping to prevent cross-contamination and reduce contact with potentially dangerous bacteria or other biological hazards.