Hazard Analysis Critical Control Point (HACCP) is a process control system designed to enhance food safety by identifying and preventing physical, chemical or biological hazards in food production. HACCP includes steps to prevent problems before they occur and to correct problems as soon as they are detected.  HACCP is widely recognized as the most effective approach for producing safe food.  The foundation for today’s HACCP process was developed nearly 30 years ago as a means for ensuring food safety for astronauts.

HACCP systems are based upon seven principles which are the foundation for a control system designed for safety in food production.  These principles are as follows:

PRINCIPLE 1  Conduct a Hazard Analysis
PRINCIPLE 2  Identify the Critical Control Points (CCPs) in the Process
PRINCIPLE 3  Establish Critical Limits for Each Critical Control Point
PRINCIPLE 4  Establish Critical Control Point Monitoring Requirements
PRINCIPLE 5  Establish Corrective Actions
PRINCIPLE 6  Establish Record Keeping Procedures
PRINCIPLE 7  Establish Verification Procedures

Wausau Paper can be a valuable part of any HACCP plan with the Wave’n Dry® and Mechanical Hands-Free dispensers.  These dispensers support the principles of HACCP as important preventive measures in food preparation by helping to prevent cross-contamination and reduce contact with potentially dangerous bacteria or other biological hazards.

For additional information on HACCP and how the Wave’n Dry® and Mechanical Hands-Free dispensers support HACCP principles, click here for a downloadable brochure.