Hazard Analysis and Critical Control Points (HACCP)

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Food safety hazards include anything that makes food unsafe or unfit to consume. These can range from bacteria to insects to chemical contaminants.

Hazard analysis and critical control points

The HACCP system is designed to prevent the occurrence of hazardous conditions in foods. Foods must undergo a Hazard Analysis Critical Control Point program before being sold to consumers.

The term "critical control point" refers to any step in the manufacturing process where there is a potential for contamination. Contamination may occur in raw materials, processing equipment, or storage areas.

HACCP is a systematic approach used to control hazards during the entire process of food preparation. It is based on scientific principles. It provides a framework for setting up procedures to prevent contamination and ensure product quality.

HACCP is used in many different industries, but it was initially created for food production. Companies use HACCP to make sure that the products they produce are safe.

Hazard Analysis of Critical Control Points Principles

Hazard analysis and critical control point consist of seven steps to ensure that foods are safe to consume.

Principle 1: Conduct a hazard analysis.

The first step involves identifying potential risks associated with raw materials, products, processes, equipment, facilities, workers, and consumers.

Principle 2: Determine the critical control points (CCPs).

Critical control points refer to places in the process where the risk of contamination is greatest. They are identified by analyzing the hazards that could affect the product.

Principle 3: Establish critical limits.

Establishing critical limits means determining what is acceptable for each CCP. This includes establishing maximum levels of contamination that should not be exceeded.

Principle 4: Establish monitoring procedures.

Monitoring procedures involve recording data about the product at each stage of the process. The data collected will help determine if the critical limit has been exceeded.

Principle 5: Establish corrective actions.

Corrective actions are plans to correct problems when the critical limit is exceeded. Corrective action plans are developed after all necessary information is gathered.

Principle 6: Establish verification procedures.

Verification procedures are used to confirm that corrective actions have worked as expected. Verification procedures also identify new issues that need to be addressed. Verification can also be achieved by conducting an onsite inspection of the establishment.

Principle 7: Establish record-keeping and documentation procedures. 

Record keeping and documentation procedures allow you to keep track of your progress throughout the process. You can document how well your company is implementing HACCP. Examples include time/temperature logbooks, checklist sheets, forms, flow charts, employee training records, etc.

Why is HACCP Important?

A proper HACCP system ensures that food safety standards are met. Employees become aware of what needs to be done to ensure quality products and services. Continuous improvements occur as a result of implementing a HACCP system.


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