Download your detailed HACCP procedure template for you to import into EHSQ Connected Worker platform. Download now!
Download NowAn HACCP (Hazard Analysis and Critical Points) is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. The goal is to prevent and eliminate potential hazards to ensure the safety of food products.
The HACCP procedure involves seven principles. Among them are included hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping.
Digitizing the procedure with the EHSQ Connected Worker platform streamlines HACCP implementation. Frontline workers access it on mobile devices for guidance and direct input. Managers gain real-time data for trend analysis and process optimization, enhancing efficiency, accuracy, and transparency.
HACCP
Identify and access potential biological, chemical, or physical hazards in the food production process.
Identify the points in the process where control can be applied to prevent or reduce hazards to acceptable levels.
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Set measurable criteria to determine if a process is under controls at each CCP.
Establish procedures to monitor and control the critical control points.
Define actions to be taken when monitoring indicates that a critical limit has not been met, to bring the process back into control.
To acess the complete method please download the template
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