The document introduces Hazard Analysis and Critical Control Point (HACCP), including its 7 principles and benefits. HACCP is a food safety management system that identifies and controls biological, chemical, and physical hazards. It helps improve food safety, increase business awareness of risks, enhance traceability, and boost confidence through compliance with food law and inspection criteria.

1. UCA/HM/F/2018/06
UCA/HM/F/2018/12
UCA/HM/F/2018/24

2. Introduction To HACCP
What is HACCP
What is Hazard
7 Principles of HACCP
Benefits of HACCP
Questions

15.  Improved food safety
 Increased business awareness of food risks
 Greater product and raw ingredient
traceability
 Increased buyer and consumer confidence
 Consistency in inspection criteria
 Promotion of internal review of processes
 Compliance with food law
 Reduction in complaints