HACCP system provides scientifically sound bases for demonstrating that all reasonable protections have been taken to prevent a hazard from reaching the consumer he HACCP approach shifts emphasis from statistically unreliable end-product testing which is often retrospective to a prevention-oriented approach for the production of safe food products Application of the HACCP concept is a cost-effective method of assuring food safety and preventing food bone disease and injuries HACCP system focus resources on those parts of the process critical for assuring safe products HACCP system can reduce product losses due to spoilage HACCP system encourage confidence in the safety of food products and thu promotes confidence in food trade and stability of food businesses HACCP system can facilitate the design and construction of new food processing facilities and equipment by predicting potential hazards and suggesting control measures HACCP is a system which identifies specific hazard(s) and preventative measures for their control. The system consists of following seven principles Identify the potential hazard(s) associated with food production at all stages. from growth. processin manufacture and distribution. until the point of consumption Assess the likelihood of occurrence of the hazard(s) and identify preventative measures for their control. A hazard is an unacceptable contamination of a biological, chemi /sical nature and/or survival or multiplication of microorganisms of concern for food safety, and/or ur ble production or persistence in foods of toxins or other undesirable products of microbiological metabolism Biological hazards include pathogenic microbes (parasites, bacteria and viruses) and toxigenic plants and anim Chemical hazards include, among others, pesticides, cleaning compounds, antibiotics, heavy metals, and additives such as sulfites Physical hazards include objects- such as metal fragments, glass and stones, that may cut the mouth, break teeth, cause choking or perforate the alimentary tract. Control measures are those actions and activities that can be used to eliminate hazards or reduce their impact or occurrence to acceptable levels. More than one measure may be required to control a specific hazard and more than one hazard may be controlled by a specified measure. No attempt is made at this step to establish CCP Principle 2 azard(s)or minimize its likelihood of occurrence- Critical Control Point(CCP. A step means any stage of food* HACCP system provides scientifically sound bases for demonstrating that all reasonable protections have been taken to prevent a hazard from reaching the consumer. * The HACCP approach shifts emphasis from statistically unreliable end-product testing which is often retrospective to a prevention-oriented approach for the production of safe food products. * Application of the HACCP concept is a cost-effective method of assuring food safety and preventing food borne disease and injuries. * HACCP system focus resources on those parts of the process critical for assuring safe products. * HACCP system can reduce product losses due to spoilage. HACCP system encourage confidence in the safety of food products and thus promotes confidence in food trade and stability of food businesses. * HACCP system can facilitate the design and construction of new food processing facilities and equipment by predicting potential hazards and suggesting control measures. Principles HACCP is a system which identifies specific hazard(s) and preventative measures for their control. The system consists of following seven principles: Principle 1 Identify the potential hazard(s) associated with food production at all stages. from growth, processing manufacture and distribution, until the point of consumption Assess the likelihood of occurrence of the hazard(s) and identify preventative measures for their control. A hazard is an unacceptable contamination of a biological, chemical or physical nature and/or survival or multiplication of microorganisms of concern for food safety, and/or unacceptable production or persistence in foods of toxins or other undesirable products of microbiological metabolism. Biological hazards include pathogenic microbes (parasites, bacteria and viruses) and toxigenic plants and animals. Chemical hazards include, among others, pesticides, cleaning compounds, antibiotics, heavy metals, and additives such as sulfites. Physical hazards include objects - such as metal fragments, glass and stones, that may cut the mouth, break teeth, cause choking or perforate the alimentary tract. Control measures are those actions and activities that can be used to eliminate hazards or reduce their impact or occurrence to acceptable levels. More than one measure may be required to control a specific hazard and more than one hazard may be controlled by a specified measure. No attempt is made at this step to establish CCP. Principle 2 Determine the points/ procedures/operational steps that can be controlled to eliminate the hazard(s) or minimize its likelihood of occurrence - Critical Control Point (CCP). A step means any stage of food