Hazard Analysis and Critical Control Points. Clark Fish LLC is HACCP certified. So what is it? To break it down simply, HACCP certification is a way of preventing any food hazards by teaching us, the distributors, how to make sure that your fish is safe to eat. It also includes what bacteria, parasites, and infections form when fish is handled improperly. That is gross. After knowing all that can happen, it’s nice to know that Clark Fish LLC is certified.
Here are the basic steps that HACCP requires:
Principle 1: Conduct a hazard analysis. → Make sure everything is safe to eat.
Principle 2: Determine the critical control points (CCPs). → Figure out where and when to prevent, eliminate, or reduce any hazards.
Principle 3: Establish critical limits. → The minimum or maximum point of addressing CCPs.
Principle 4: Establish monitoring procedures. → Make sure everything is under control.
Principle 5: Establish corrective actions. → Fix any issue that arises with the food before it gets sent out.
Principle 6: Establish verification procedures. → Make a system to ensure that HACCP principles are followed.
Principle 7: Establish record-keeping and documentation procedures. → Filing.
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards.