HACCP ( Hazard Analysis Critical Control Point) Preliminary steps & Principles 2020.
HACCP Stands for Hazard Analysis Critical Control Point.
Hazard analysis critical control point is a preventative food safety system in which every step in the manufacture, storage, & distribution of a food products is scientifically analyzed for microbiological, physical, and chemical hazards.
Hazards a biological, chemical, or physical agents or condition of food with potential to cause an adverse health effects.
Critical Control Point
It is a point, step or procedure at which control can be applied and a food hazard can be prevented, eliminated or reduced to acceptable limits.
HACCP Steps ( Preliminary):
1. Assemble the HACCP team
2. Describe the food and the methods of its distribution.
3.Identify the intended use and consumers of the food.
4. Develop a flow diagram which describe the process.
5. Verify the flow diagram.
HACCP Principles :
1. Conduct Hazard Analysis.
Identify the potential food hazards in a food business that must be prevented, eliminated, or reduced to acceptable levels. A food hazard may be chemical, biological or physical.
ex. glass, metal fragment etc.
2. Identify Critical Control Points.
CCP at the process where control is critical to ensure food safety by preventing, eliminating or reducing the hazard an acceptable levels. These are points in 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
ex. cooking, cooling, packaging & metal detection.
3. Establish Critical Limits.
Target set at each critical control point which guarantees to eliminate or reduce the hazard to safe level. Establish preventive measures with critical limits for each control point. for cooked food, for example this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
4. Establish Monitoring Procedure
Establish and implement effective monitoring procedure at CCPs. such procedure might include determining how and by whom cooking time and temperature should be monitor.
5.Estabilish Corrective Actions.
When monitoring indicates that a ccp is not under control.
ex. reprocessing or disposing of food if the minimum cooking temperatures is not met.
6. Establish Verification Procedures.
Establish procedure to verify that the system is working properly.
ex. testing time and temperature recording devices to verify that the cooking unit is working properly.
7. Establish Effective Record-Keeping.
Establish procedure to verify that the measure outlined above are working effectively. Establish document and record commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined. This includes 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.
ex. published microbiological studies on time and temperature factors for controlling foodborne pathogens.