Seven cardinal principles of HACCP training in UAE

To comply with the standards, all businesses need to follow these seven cardinal HACCP training concepts. They are listed below:

Principle 1: Perform a Hazard Analysis

The hazard analysis process is the foundational tenet of HACCP in Dubai. This entails finding possible risks in the food producing procedure. Physical, chemical, and biological hazards can originate from a variety of sources, including persons, equipment, and raw materials.

Principle 2: Establish Critical Control Points (CCPs)

Finding the critical control points (CCPs) is the next step after identifying potential dangers. CCPs are locations where control measures can be used to stop, get rid of, or lower a risk to a manageable level within the food production process.

Principle 3: Establish critical limits

The highest and/or lowest values that must be reached at each CCP in order to stop, get rid of, or lessen a risk to a level that is tolerable are known as critical limits. By establishing critical limits, control mechanisms are guaranteed to effectively control the threats that have been recognised.

Principle 4: Put Monitoring Protocols in Place

At each CCP, monitoring protocols are put in place to make sure that the critical limits are being met. This entails documenting and examining the CCP data on a regular basis to ensure that the process is under control.

Principle 5: Implement Corrective Measures

If the critical limitations are not being reached, the monitoring processes must be used to ascertain this, and corrective action must be implemented as soon as feasible. The steps performed to determine and address the source of the deviation from the critical limit are known as corrective actions.

Principle 6: Create Procedures for Verification

Procedures for verification are set in place to guarantee that the HACCP system is operating efficiently. In order to implement best practises, this entails going over and assessing the processes outlined in the guidelines.

Principle 7: Facilitating documentation and record-keeping practises

To prove that all hazards are being controlled and that the HACCP system is being followed, accurate record-keeping and documentation are essential. Organisations use these guidelines to make sure food safety and requirements are met. However, it's important to understand the benefits and drawbacks of HACCP before pursuing a certification.