Hazard Analysis and Critical Control Points (HACCP)
(การวิเคราะห์อันตรายและจุดควบคุมวิกฤต (HACCP))
Definition
Hazard Analysis and Critical Control Points (HACCP) (การวิเคราะห์อันตรายและจุดควบคุมวิกฤต (HACCP)) Hard Skill
HACCP is a systematic preventive approach to food safety that identifies, evaluates, and controls physical, chemical, and biological hazards throughout the food production process to ensure safe consumption.
Expertise Level
Level 1
Basic
1. Understands the fundamental principles of HACCP and its importance in food safety.
2. Can identify common physical, chemical, and biological hazards in food production.
3. Familiar with basic terminology and processes related to HACCP.
Level 2
Intermediate
1. Can perform hazard analysis and identify critical control points in a food production process.
2. Applies monitoring procedures to ensure control measures are effective.
3. Understands corrective actions, verification, and documentation requirements.
Level 3
Advanced
1. Designs and implements comprehensive HACCP plans tailored to specific food production environments.
2. Leads hazard analysis, risk assessments, and validation of control measures.
3. Trains and audits teams to maintain compliance with HACCP standards and regulatory requirements.
