HACCP process

Begins with the evaluation of a situation, to assess the possibility of consumer health hazard on the basis of three factors: (1) Does the product contain contaminant-sensitive ingredients? (2) Does its manufacturing involve a controlled process step such as sufficiently high temperature, pH change, or other process that can eliminate the hazard? (3) Does its distribution chain pose any potential hazard? In the next step, critical control points (CCPs) are identified with maximum assurance. These are the locations in the processing plant where failure to prevent contamination can be detected through instruments such recording thermometers.