Which is a fundamental principle of HACCP?

Establishing Critical Control Points (CCPs) is a fundamental principle of HACCP (Hazard Analysis Critical Control Point) because it directly relates to identifying and managing points in the food production process where potential hazards can be prevented, eliminated, or reduced to safe levels. CCPs are specific steps that are critical for ensuring food safety, and they are essential for the effective control of food safety hazards. This principle is at the core of the HACCP framework, which emphasizes a proactive approach to prevent food safety issues before they occur.

The process of identifying CCPs requires thorough analysis and understanding of potential hazards in the production process, which is integral to developing an effective HACCP plan. By focusing on what can go wrong at critical points in the process, organizations can implement monitoring and corrective actions that help ensure food safety throughout the production cycle. This systematic approach allows businesses to prioritize their resources effectively to manage risks associated with food safety.

In contrast, the other choices, while important for overall food safety management, do not encapsulate the core principle of HACCP as clearly as the identification of CCPs does. Conducting ongoing training for employees supports the implementation of HACCP but is not a fundamental principle itself. Similarly, maintaining detailed employee logs and focusing solely on