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HACCP is a food-related operation to:
A) Identify and assess hazard at every stage of operation, right from start to finish
B) Determine the critical control points
C) Establish the critical limit and procedures to monitor each critical control point,
D) Establish corrective procedures.
It is obvious, therefore, that HACCP is not just based on end product testing and inspection. It is a preventive and a continuous approach to food safety identifying examining, analyzing/evaluating and establishing correctives measures and \controlling hazards at every stage of a food-related operation. That is why it is effective and unique
how energy enters and then flows through a biological system
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