To ensure the whole processes and the systems associated with food business to produce safe food
To control the system that identifies where hazards might occur in the food production process
To reduce the risks of recalls and product withdrawals thus reducing costs associated with insurance and business liability protection
To increase focus and ownership of food safety
To prioritize and control potential hazards in food production by controlling major food risks, such as microbiological, chemical and physical contaminants
Establish a maximum or minimum limit for temperature, time, pH, salt level, chlorine level or other processing characteristic that will control the hazards
To establish critical limits for preventive measures associated with each critical control points.
To ensure the monitoring of the processes at the critical control point and ensuring records to show that the desired critical limits have been met
To ensure the effectiveness of preventing the hazards identified
