Enforced by such agencies as the US Department of Agriculture's Food and Safety Inspection Service (FSIS) and the Food and Drug Administration (FDA), is a scientific process control system for eliminating contaminants at critical areas in the food production and distribution process. HACCP helps to prevent, as close to 100 percent as possible, harmful contamination in the food supply. 7 HACCP Principles. - Analyze hazards. - Identify critical control points. - Establish preventive measures with critical limits for each control point. - Establish procedures to monitor the critical control points. - Establish corrective actions to be taken when monitoring shows that a critical limit has not been met - Establish procedures to verify that the system is working properly - Establish effective record keeping to document the HACCP system
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