HACCP - Hazard Analysis Critical Control Points
     
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H.A.C.C.P. Principals

  • Hazard Analysis

    • Identification of Hazards to comsumers based upon the nature of the product.

  • Critical Control Points

    • Identification of Critical Control Points (CCP's) in the production or processing of the product where failure of control would cause Hazards.

  • Critical Limits

    • Establishment of critical limits or control values to measure a Critical Control Point (CCP).

  • Monitoring

    • Planned Sequence of observations or measurements to assess that a Critical Control Point (CCP) is under control.

  • Corrective Action

    • When critical values are exceeded what immediate corrective action is to be taken.

  • Recordkeeping

    • Effective records to monitor the HACCP Plan / Historical Data.

  • Verification

    • Samplings / Reviews of HACCP Plan / Audits / Evaluations.

    Kappa Laboratories, Inc.

    Main Laboratory
    2577 NW 74th Ave.
    Miami, Florida 33122    		 Mt. Sinai Medical Center
    Biomedical Research
    4300 Alton Road
    Miami Beach, Florida 33140
    Phone (305) 599-0199 * Fax (305) 592-1224
    Email: info@kappalabs.com

     

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