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The Steps of the HACCP System

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
The purpose of HACCP is to identify, monitor, and control dangers of food contamination. It is a system of seven steps:
  1. Assess hazards.
  2. Identify critical control points (CCPs).
  3. Set up standards or limits for CCPs.
  4. Set up procedures for monitoring CCPs.
  5. Establish corrective actions.
  6. Set up a recordkeeping system.
  7. Verify that the system is working.
These steps are the basis of the following discussion.

© 2008 All rights reserved. Published by Wiley.

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