HACCP Plan Implementation for Food Safety for Startup Business: Fruit Combining

: HACCP is a tool to assess hazards and establish control systems that focus on preventative measures rather than relying mainly on end-product testing. Seven basic principles underline the concept. These principles include an assessment of the inherent risk that may be present from harvest through ultimate consumption. Six hazard characteristics and a ranking schematic are used to identify those points throughout the food production and distribution system whereby control must be exercised in order to reduce or eliminate potential risks. A guide for HACCP plan development and critical control point (CCP) identification are noted. Further, the document points out the additional areas that are to be included in the HACCP plan: the need to establish critical limits that must be met at each CCP, appropriate monitoring procedures, corrective action procedures to takes if a deviation is encountered, record keeping, and verification activities.