Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent Microbial, Physical and Chemical hazards in food production. It includes steps designed for proactive measures to prevent problems and to correct deviations as soon as they are detected. The HACCP system can be used at all stages of a food chain. Such preventive control system with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.
HACCP involves a system approach for identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, storage and usage of food products, and in defining the measures for hazard control. In doing so, many drawbacks prevalent in the inspection approach are provided and HACCP overcomes shortcomings of relying only on microbial testing.
Principles of HACCP:
Conduct a hazard analysis.
Identify critical control points.
Establish critical limits for each critical control point.
Establish critical control point monitoring requirements.
Establish corrective actions.
Establish procedures for ensuring the HACCP system is working as intended and planned.
Establish record keeping procedures.
The seven HACCP principles are included in the international standard ISO 22000 FSMS 2005. This standard is a complete food safety and quality management system incorporating the elements of prerequisite programmes (GMP & SSOP), HACCP and the quality management system, which together form an organization's Total Quality Management system.
HACCP can apply to all food categories. Implementation involves monitoring, verifying and validating the daily work that is compliant with regulatory requirements in all stages all the time.
Who can use HACCP?
All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with:
Fruits & Vegetables
Dairy Products
Meat & Meat Products
Fish & Fishery Products
Spices & Condiments
Nuts & Nut Products
Cereals
Bakery & Confectionary
Restaurants
Hotels & Caterers
Fast Food Operations etc
HACCP involves a system approach for identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, storage and usage of food products, and in defining the measures for hazard control. In doing so, many drawbacks prevalent in the inspection approach are provided and HACCP overcomes shortcomings of relying only on microbial testing.
Principles of HACCP:
Conduct a hazard analysis.
Identify critical control points.
Establish critical limits for each critical control point.
Establish critical control point monitoring requirements.
Establish corrective actions.
Establish procedures for ensuring the HACCP system is working as intended and planned.
Establish record keeping procedures.
The seven HACCP principles are included in the international standard ISO 22000 FSMS 2005. This standard is a complete food safety and quality management system incorporating the elements of prerequisite programmes (GMP & SSOP), HACCP and the quality management system, which together form an organization's Total Quality Management system.
HACCP can apply to all food categories. Implementation involves monitoring, verifying and validating the daily work that is compliant with regulatory requirements in all stages all the time.
Who can use HACCP?
All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with:
Fruits & Vegetables
Dairy Products
Meat & Meat Products
Fish & Fishery Products
Spices & Condiments
Nuts & Nut Products
Cereals
Bakery & Confectionary
Restaurants
Hotels & Caterers
Fast Food Operations etc
Manual
Gap Analysis
Training
Planning
Gap Analysis
Training
Planning
Development and Application
Certification and Managment Review
