HACCP is a Food Safety methodology
that relies on the identification of Critical
Control Points (CCP’s) in food production and
preparation processes. Closely monitored CCPs
will ensure that food is safe for human consumption.
HACCP is a risk management tool recognized internationally
for use in the proactive management of food safety
issues. This system can helps the organization
to focus on the hazards that affect food safety
through hazard identification and to establish
critical control limits at critical points during
the production process. This standard helps to
prevent, as close to 100 percent as possible,
harmful contamination in the food supply.
HACCP is endorsed by the United Nations “CODEX
Alimentarius”, USA FDA ? USDA, European Union,
Canada, Australia, New Zealand, Japan and others.
CODEX provides basic safe requirements in process
and activities within the food supply chain and
includes, but not limited to: poultry, meat producers,
seafood processors, retail industry, restaurants,
airlines, hotels, harvesting, production, transport
and handling of food processing for international
There is increasing public health concern about
chemical contamination of food: for example, the
effects of lead in food on the nervous system.
Further the size of the food industry and the
diversity of products and processes have grown
tremendously in the amount of domestic food manufactured
and the number and kinds of foods imported. At
the same time, the regulation requires the same
limited level of resources to ensure food safety.
The need for HACCP in each country is further
fueled by the growing trend in international trade
for worldwide equivalence of food products and
the Codex Alimentarious Commission’s adoption
of HACCP as the international standard for food
Who is it relevant to?
HACCP is relevant to all sectors of the food industry,
including primary producers, manufacturers, processors
and food service operators who want to demonstrate
their compliance with national or international
food safety legislation requirements.
7 HACCP Principles
Analyze hazards. Potential
hazards associated with a food measures to
control those hazards are identified. The
hazard could be biological, such as a microbe;
chemical, such as a toxin; or physical, sech
as ground glass or metal fragments.
Identify critical control points.
These are points in a food’s production from
its raw state through processing and shipping
to consumption by the consumer at which the
potential hazard can be controlled or eliminated.
Examples are cooking, cooling, packaging,
and metal detection.
Establish preventive measures with critical
limits for each control points.
Such procedures might include determining
how and by whom cooking time and temperature
should be monitored.
Establish procedures to monitor the critical
control point. Such procedures
might include determining how and by whom
cooking time and temperature should be monitored.
Establish corrective actions to be taken when
monitoring shows that a critical limit has
not been met ? for example,
reprocessing or disposing of food if the minimum
cooking temperature is not met.
Establish procedures to verify that the system
is working properly for example,
testing time-and-temperature recording devices
to verify that a cooking unit is working properly.
Establish effective record keeping to document
the HACCP system. This would
include records of hazards and their control
methods, the monitoring of safety requirements
and action taken to correct potential problems.
Each of these principles must be backed by
sound scientific knowledge: for example, published
microbiological studies on time and temperature
factors for controlling foodborne pathogens.
HACCP offers a number of advantages
over the current system. Most importantly, HACCP:
focused on identifying and preventing hazards
from contaminating food is based on sound science
permits more efficient and effective government
oversight, primarily because the recordkeeping
allows investigators to see how well a firm is
complying with food safety laws over a period
rather than how well it is doing on any given
day places responsibility for ensuring food safety
appropriately on the food manufacturer or distributor
helps food companies compete more effectively
in the world market reduces barriers to international
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