The important of HACCP is to reduce and control the risk to have hazard in food production.to control major of food risk like microbiological, chemical and physical contaminants, to ensure the consumers consume the products are safety and technology allows. That is the purpose to minimize the foodborne hazard(foodborne illness),and strengthened public health protection. Besides that HACCP is so important because it also provides the system to produce foods safely and to prove their products are safety for consumers by a company like the brand of Hard Rock Hotel. HACCP are especially focuses on food safety ,but not for all attributes constituting food quality. They also focuses on prevention and control the food safety hazard that has potential
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The purpose of this principle is to develop a list of hazards that easily to cause injury or disease if not completely and effectively controlled. These process also involves 2 stages ,First is hazard identification and second is hazard evaluation. During this stage a list is developed of the potential biological ,chemical or physical hazards that may be in introduced ,increased, or controlled at each step in the production process. When stage two HACCP which is Hazard Analysis and Critical Control Point (HACCP) team decides which potential hazards must be addressed in the HACCP plan. Each potential hazard is evaluated based on the severity and its likely occurrence. Second principle is determine the critical control points (CCPs). It’s defined as a procedure which manage can be applied and required to avoid or remove a food safety hazard or decrease it to an acceptable level. For examples of CCPs ,cooking ,chilling, nitrite or cure addition and metal detection. Third principle is to establish critical limit. A critical limit is a maximum or minimum value to which a biological, chemical or physical parameter have to be controlled at a critical control point (CCP) to prevent ,eliminate or reduce to an acceptable level of occurrence of a food safety
The purpose of this principle is to develop a list of hazards that easily to cause injury or disease if not completely and effectively controlled. These process also involves 2 stages ,First is hazard identification and second is hazard evaluation. During this stage a list is developed of the potential biological ,chemical or physical hazards that may be in introduced ,increased, or controlled at each step in the production process. When stage two HACCP which is Hazard Analysis and Critical Control Point (HACCP) team decides which potential hazards must be addressed in the HACCP plan. Each potential hazard is evaluated based on the severity and its likely occurrence. Second principle is determine the critical control points (CCPs). It’s defined as a procedure which manage can be applied and required to avoid or remove a food safety hazard or decrease it to an acceptable level. For examples of CCPs ,cooking ,chilling, nitrite or cure addition and metal detection. Third principle is to establish critical limit. A critical limit is a maximum or minimum value to which a biological, chemical or physical parameter have to be controlled at a critical control point (CCP) to prevent ,eliminate or reduce to an acceptable level of occurrence of a food safety