HACCP was developed by US Department of Agriculture to assist food processors and food service companies in eliminating food safety hazards by identifying Critical Control Points. These points are identified as steps or procedures in the food handling process where contaols can be applied to prevent or reduce hazards. HACCP is designed to minimise food safety risks by predicting where they are likely to occur and ensuring that adequate preventive measures are put in place.

The 7 principles of HACCP are :

  1. Conduct an analysis of hazards
  2. Determine the Critical Control Points
  3. Establish critical limits
  4. Set-up a monitoring system
  5. Establish a procedure for corrective action
  6. Establish procedures by which to verify the effectiveness of the HACCP plan
  7. Maintain thorough records.


FMCG Industry Solutions
Unit 11A/1 – 3 Endeavour Road
Caringbah NSW 2229
Phone: 1300 628 104 / (02) 9540 2288
Fax : (02) 90120320
Email: info@hygienebrush.com.au

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