Latest News:   In Cooperation with the Centre for the Promotion of Imports from developing countries (CBI), the Jordan Exporters and Producers Association for Fruit and Vegetables (JEPA) is organizing a Jordanian pavilion( Hall  10.1) in FRUIT LOGISTICA 2019, which will be held From 6 - 8 February 2019 in Berlin. FRUIT LOGISTICA covers every single sector of the fresh produce business and provides a complete picture of the latest innovations, products and services at every link in the international supply chain. It thus offers superb networking and contact opportunities to the key decision-makers. FRUIT LOGISTICA will contain following sectors: Fresh Fruit and Vegetables Dried Fruit and Nuts Packaging and Labelling Transport and Logistical Systems Produce Handling and Storage Press and Media Computer and Internet Solutions Cultivation Systems Greenhouses and Greenhouse Technology    
Hazard Analysis Critical Control point (HACCP) PDF Print E-mail

Hazard Analysis Critical Control Point (HACCP) is a management system of hazard control rather than one of reaction or point inspection to decrease a hazard

The concept of HACCP is actually to focus on preventing hazards that could cause food born illnesses by applying science-based controls, from raw materials to finished products. It involves seven principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

HACCP focuses on three types of hazards; biological hazards, chemical hazards and physical hazards. Biological hazards are the type of hazards that receive the most attention in the HACCP system and also present the greatest risk of severity and occurrence. Biological hazards include hazards from pathogens such as bacterial, viruses, yeast and molds. Chemical hazards products could result from the mis-use of antibiotics in production, contamination with sanitizers or cleaning agents, or environmental contamination from hydrolic fluids. Physical hazards are probably the most recognized by consumers as they usually find this hazard.

The end objective of HACCP is to make the product as safe as possible and to be able to prove that eh product was processes as safe as possible. This does not mean that HACCP provides 100% assurance of food safety to consumers, but does mean that a meat processing company is doing the best job possible for safe food production.

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations



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