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Hazard Analysis & Critical Control Points (HACCP)

Maybe you’ve heard of Hazard Analysis & Critical Control Points (HACCP), but what is it? It is a plan that states how your restaurant or food-related business correctly handles food, monitors procedures and keeps records.
Why do you need it? It helps keep food safe from food risks and contaminates, as well as foodborne illnesses.
And how does it work? The simple answer -a HACCP plan is based on seven principles, which you probably already use. It has rules for food at every step in the process, so you can show that any future reports of foodborne illness did not originate in your kitchen.
Learn more in our “Hazard Analysis & Critical Control Points (HACCP)” guide. In it, you will learn –

•    About HACCP
•    The 1993 Outbreak
•    The seven principles of HACCP
•    About Critical Control Points (CCPs)
•    Putting together a plan

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