What is HACCP
HACCP stands for ‘Hazard Analysis and Critical Control Points’.
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that identifies, analyzes, and controls hazards along the entire food chain. NASA created the HACCP system in the 1960s to ensure astronauts' safety while traveling in space. In 1971, USDA-FSIS adopted it for meat and poultry plants; yet it wasn't until 1997 when the FDA made HACCP a requirement for juice production facilities.
The first task in developing a HACCP plan is to assemble a multi-disciplinary team of specialists who have knowledge and expertise regarding to the product and process. The team is responsible for outlining and implementing the HACCP plan. The team should also include local personnel involved in the operation as they would have a better idea of how to handle new circumstances. HACCP experts aren't perfect and could make mistakes when coming up with solutions on their own, so it's best to consult people who work there.
HACCP Steps / HACCP Process
Following are the steps of HACCP Process:
Principle 1: Conduct a hazard analysis.
Identifying hazards is one of the most important HACCP Steps. To make sure that all potential dangers are identified, teams brainstorm and review everything from ingredients used during production, equipment utilized throughout HACCP steps of the HACCP Process until final product storage once completed. Teams need to keep an eye on any intended use by consumers as well because safety for users depends mainly on where they'll be consuming a food or beverage item before it's consumed again after it has been cooked or prepared.
The first stage when conducting hazard analysis can involve brainstorming sessions with your team members about every little detail related to ingredients and how those materials come into contact with others at different stages leading up through preparation and cooking, and finally, packaging.
Principle 2: Determine HACCP Critical Control Points
A critical control point is a step in food preparation where contamination can be eliminated or reduced to an acceptable level. This definition has two parts need clarification: what constitutes a "step," and how do we know if it's essential?
A successful CCP should reduce risk by eliminating potential illness-causing bacteria, parasites, toxins, allergens from foods before they reach consumers. This way, you're less likely to get sick!
Principle 3:Establish critical limits.
A critical limit is a maximum and minimum value to which a biological, chemical or physical parameter must be controlled at a CCP for it not to pose any food safety hazards. Businesses use critical limits so they can maintain safe operating conditions while still producing their product. These limits should not be confused with operational parameters as some of these values may have nothing to do with food safety and instead help ensure that production goes smoothly.
Principle 4: Establish monitoring procedures.
Monitoring is an essential and necessary part of food safety management. This scheduled sequence of observations or measurements helps to assess whether a CCP (Critical Control Point) is under control and produces accurate records for future use in verification. Monitoring serves three primary purposes: 1) it facilitates tracking the operation; 2) monitoring can be used to determine when there has been loss-of-control at any point during production; 3). Lastly, this process allows us to take action before deviations from critical limits occur that would threaten our consumers' health and safety standards
Principle 5: Establish corrective actions.
The HACCP system for food safety management is designed to identify health hazards and establish strategies in order to prevent, eliminate, or reduce the occurrence of those. But everything doesn't always go as planned - deviations from established processes can happen at any time. The purpose behind corrective actions are two-fold: preventing hazardous foods that may have been caused by a deviation from reaching consumers; and reminding workers how important it is not only follow standard practices but also be vigilant about maintaining them when things don't go accordingly
Principle 6: Establish verification procedures.
Verification is an important part of the HACCP process. It helps to ensure that your system is operating as it should and in accordance with the plan, which can be difficult without these verification activities. The NAS (1985) pointed out that identifying hazards, critical control points, critical limits and instituting proper verification procedures are all very crucial for a successful monitoring program because this type of work determines how well you will know what's going on within your business operation at any given time - something essential when trying to maintain quality standards or avoid costly mistakes!
Principle 7: Establish record-keeping and documentation procedures.
Generally, the records maintained for a HACCP System should include:
A summary of the hazard analysis including rationale and control measures. The HACCP plan detailing what steps are CCPs as well as monitoring procedures to ensure that food is safe. A verification procedure includes how often these tasks need performed in order to make sure all parts of this safety system have been followed correctly so far.
HACCP Critical Control Points for Food Safety
HACCP is a systematic preventive approach to food safety that identifies, analyzes, and controls hazards along the entire food chain. The HACCP system was originally created by NASA in the 1960s to ensure astronauts' safety while traveling in space. In 1971, USDA-FSIS adopted it for meat and poultry plants; yet it wasn't until 1997 when the FDA made HACCP a requirement for juice production facilities. If you're running any type of business with products or services related to food, this article should help you understand what steps are necessary for establishing your own health standards so consumers can feel safe consuming anything from your product line. Don't hesitate getting started on these essential principles today!
