International Pocket Guide for HACCPInternational Pocket Guide for HACCP

This book is dedicated to the subject of HACCP. The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products. It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedure they are using, so they will be able to identify where a food safety problem may occur and how it will occur. The HACCP plan will be successful when other procedures are in place such as sanitation standard operating procedures (SSOP’s) and by using good manufacturing practices (GMP’s).