Hazard analysis critical control points

People get confused with the term HACCP and only a few food safety professionals have authentic knowledge of HACCP.It is define as the formation of critical control limits to control the critical control points to avoid the food safety hazard and for effective food safety and management system.As there are many unit operations within the premises of any food processing Industry and working conditions for each single unit operation is different so HACCP works to find out these working conditions for specific unit operation and these are referred as critical control points and the formation of suitable limits and conditions for these critical control points is called as critical control limits.
Haccp consists of 12 steps for the effective implementation of FSMS and food quality standards.

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