What are the two main components of the Hazard Analysis Critical Control Point (HACCP) system?

The two main components of the Hazard Analysis Critical Control Point (HACCP) system are hazard analysis and critical control points. This systematic approach focuses on identifying and evaluating hazards associated with food production and preparation.

Hazard analysis involves identifying biological, chemical, and physical hazards that could pose a risk to food safety. It assesses which hazards are significant and require control measures to ensure food safety.

The critical control point aspect focuses on specific stages in the food production process where these hazards can be effectively controlled or eliminated. This includes setting critical limits, monitoring procedures, and corrective actions to ensure that food is safe for consumption.

These components work together to create a proactive food safety management system that aims to prevent foodborne illnesses and ensure that food products are safe for the consumer.