Lecture 1: Advantages of H.A.C.C.P.

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A. Food Safety and H.A.C.C.P.6. Introduction to
H.A.C.C.P.
1. Advantages of H.A.C.C.P.
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H.A.C.C.P.

• Hazard Analysis and Critical Control Point is a
  system that helps food business operators look at
  how they handle food and introduces procedures to
  make sure the food produced is safe to eat

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Advantages of H.A.C.C.P. (part I)

• HACCP focuses on identifying and preventing
  hazards from contaminating food
• It is based on scientific reasoning
• It permits more efficient and effective
  government oversight

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Advantages of H.A.C.C.P. (part II)

• the recordkeeping allows investigators to see how
  well a firm is complying with food safety laws
  over a period of time rather than on a single day

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Advantages of H.A.C.C.P. (part III)

• It places responsibility for ensuring food safety
  appropriately on the food manufacturer and all
  those who are involved in its distribution and
  handling
• It promotes international trade by increasing
  buyer confidence in food safety

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Why HACCP?

• Reduce or prevent the risk of foodborne illness
• Control potential hazards in food production
• Remove food trade barriers

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Summary of 1st Lecture

• Advantages of H.A.C.C.P.