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Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
Critical Control Point (CCP) is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself. It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels.
FSMA requires that a "Preventive Controls Qualified Individual" (PCQI) with training and experience oversee the plan. [11] HACCP assigned responsibilities to a team drawn from management. FSMA requires that firms vet ("Verify") all their suppliers for the effectiveness of their food safety programs.
Example of a more complex EPC diagram (in German). An event-driven process chain (EPC) is a type of flow chart for business process modeling. EPC can be used to configure enterprise resource planning execution, and for business process improvement. It can be used to control an autonomous workflow instance in work sharing.
A control-flow diagram (CFD) is a diagram to describe the control flow of a business process, process or review. Control-flow diagrams were developed in the 1950s, and are widely used in multiple engineering disciplines. They are one of the classic business process modeling methodologies, along with flow charts, drakon-charts, data flow ...
Business process mapping refers to activities involved in defining what a business entity does, who is responsible, to what standard a business process should be completed, and how the success of a business process can be determined. The main purpose behind business process mapping is to assist organizations in becoming more effective.