Hazard Analysis Critical Control Point for BBQ SAUCE

Abstract

This study outlines the development and implementation of a Hazard Analysis and Critical Control Points (HACCP) plan tailored for BBQ sauce production. The plan identifies potential biological, chemical, and physical hazards associated with each stage of the production process, from raw material receiving to packaging and storage. Critical control points (CCPs) are established to monitor and control these hazards effectively. Monitoring procedures, corrective actions, verification, record-keeping, and employee training are also addressed to ensure the plan's effectiveness. The HACCP plan serves as a comprehensive food safety management system, aiming to produce high-quality BBQ sauce while minimizing risks to consumers' health.