HACCP programs should be strictly related to food safety.
Critical Control Points should only be used to control those points in a process where lack of control will likely result in the development of a potential safety hazard.
They should not be used to control non hazardous situations which are of serious regulatory, consumer or economic consequence.
Too much monitoring (i.e. inclusion of non-hazardous points) will dilutes out the HACCP effort, resulting in nothing being monitored or the wrong points being monitored.
There will be then no insurance that the product being release meets all safety requirements and therefore, a potential hazard may be delivered to consumers.
Non-safety related monitoring procedures should be part of a standard quality assurance programs.
HACCP Programs
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