HACCP
Hazard Analysis and Critical Control Point (HACCP)
Introduction
Hazard Analysis and Critical Control Point (HACCP) certification is synonymous with food safety. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption.
HACCP is a preventative approach to food safety and pharmaceutical safety which addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is compatible with management systems, such as ISO 9001 and certification is recognized worldwide by government food authorities and food businesses.
Basic Requirements
HACCP operates on seven standards:
. Conduct hazard analysis: identify potential hazards and develop measures to control them.
. Establish critical control points (CCPs) or points in a process at which hazards can be controlled or eliminated.
. Determine acceptable limit(s) for each CCP.
. Establish systems to monitor each CCP.
. Formulate corrective actions.
. Establish verification procedures for the entire HACCP system.
. Document procedures related to these principles.
Five tasks must be implemented before the application of the HACCP principles:
. Assemble a multidisciplinary, trained HACCP team.
. Determine product lines and distribution channels that should be included in the HACCP plan.
. Describe the intended use and consumers of products to help identify risk factors.
. Develop the process flow diagram to ensure no safety hazard point has been overlooked.
. Verify the accuracy of the diagram.
Benefits
. Provides employees with an understanding of the importance of producing safe food
. Reduces spoilage costs
. Helps reduce and possibly eliminate food safety liabilities
. Improves consistency in product quality and safety
. Improves business that relies on compliance with HACCP
. Gives customers increased confidence in your food safety
. Improves competitiveness and makes your company a supplier of choice
