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The HACCP (Hazard Analysis Critical Control Point) is a globally recommended system, which provides a systematic and preventive approach to identify, control, and prevent hazards in food production and to ensure food safety. The HACCP system is based on seven core principles that help food companies to ensure the safety and quality of their products and comply with regulations.
Food businesses can reduce risk and improve safety and quality by implementing an effective HACCP plan, understanding its implications, and adhering to the principles stipulated in HACCP documentation and guidelines.
However, implementing HACCP is not simple. Oftentimes there is a lack of understanding of food safety principles, how they apply to the food business and what type of equipment is required for which area of the food manufacturing facility. To successfully adopt HACCP and correctly implement HACCP procedures it is critical to use the right laboratory instruments.
This guide explores HACCP principles and how they apply to laboratory instruments. In this guide, you will learn:
- What HACCP is and its principles
- Critical concerns of food manufacturers regarding HACCP
- The role of laboratory instruments in HACCP
- Navigating and conforming to HACCP principles
- Global HACCP adoption and use
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