HACCP controls potential hazards in food production.BD food Safety offers international HACCP Training courses with the best food safety consulting services. See types and need of HACCP.

1. Overview of HACCP
Overview of HACCP
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2. HACCP
 HACCP stand for Hazard Analysis
and Critical Control Point.
 It is a risk management system that
control hazards.
 It is used to help the ensure the
manufacture of save food products.
 HACCP is a global standard,
developed in the late 1950s and early
1960s by a team of engineers.

3. Principles of HACCP
 Analyze hazards
 Determine critical control points
 Establish limits for critical control points
 Establish monitoring procedures for critical control points
 Establish corrective Actions
 Establish verification procedures
 Establish a record system

4. Need of HACCP
 HACCP is very important because it controls potential hazards in
food production.
 Provide consistent quality product.
 Improve control of manufacture process.
 It Improve product quality .

5. Types of HACCP
 Biological Hazards: It includes bacteria, viruses, birds, plants, and
animals.
 Chemical Hazards: It includes water, biocides or food additives.
 Physical Hazards: It includes glass, packaging, heat and cold stress.

6. BD Food Safety offers international HACCP Training courses
with the best food safety consulting services .They can also
providing GFSI, PCQI, and GMP Audit Consulting at a
reasonable cost.

7. For more details visit our Website: bdfoodsafety.com/
Address: 800 W 5th Ave #103a, Naperville, IL 60563, USA
Phone: 815-641-6404
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