What is the second principle of HACCP?

The second principle of HACCP (Hazard Analysis Critical Control Point) is to determine the critical control points (CCPs). This principle is essential because identifying CCPs helps in pinpointing where potential hazards can be prevented, eliminated, or reduced to acceptable levels during the food production process.

Establishing critical control points involves evaluating each step in the process to determine where control measures can be applied. These points are critical to ensuring food safety, and effective monitoring at these stages is necessary to prevent foodborne illnesses. Understanding where these control points are situated within the food handling or cooking process is crucial for creating a safe environment and maintaining food quality.

In contrast, conducting a hazard analysis is the first principle of HACCP, which focuses on identifying potential hazards. Establishing verification procedures and establishing monitoring procedures are later steps in the HACCP plan, pertaining to ensuring the system is functioning effectively and monitoring the established controls, respectively. Identifying CCPs must happen before these subsequent steps, making it a foundational aspect of the HACCP framework.