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KOPYFORM has established Hazard Analysis and Critical Control Points (HACCP) which is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection.

HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realised. The system is used at all stages of food production and preparation processes.

A HACCP system includes the following seven principles:

  1. 1. Conduct a hazard analysis.
  2. 2. Determine the Critical Control Points (CCPs).
  3. 3. Establish critical limits.
  4. 4. Establish a system to monitor control of the CCP.
  5. 5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
  6. 6. Establish procedures for verification to confirm that the HACCP system is working effectively.
  7. 7. Establish documentation concerning all procedures and records appropriate to these principles and their application.