What is one method involved in HACCP-based procedures?

Determining points in the food preparation process is a key component of HACCP (Hazard Analysis Critical Control Point). HACCP is a systematic approach to food safety that focuses on identifying and managing potential hazards throughout the entire food preparation and handling process. By pinpointing critical control points (CCPs) where hazards can occur—such as the stages of cooking, cooling, reheating, and storage—food managers can implement appropriate controls to mitigate risks. This proactive approach is essential for ensuring that food remains safe from biological, chemical, and physical hazards all the way from production to consumption.

The importance of identifying these points helps establish monitoring procedures, set critical limits, and define corrective actions, making it integral to an effective food safety management system.