Hazard Analysis and Critical Control Points
Hazard Analysis Critical Control Point (HACCP) is a type of food safety management system. It originated in the 1960s in NASA’s space food program. Principles that were mandated as part of NASAs engineering practices were applied to food production for the first time. It was an end-to-end control system that managed risks throughout the entire lifecycle of the space food, from ingredient procurement to transportation, to packaging and storage. HACCP created the foundation for modern food safety standards. Simply put: it identifies, controls, and monitors risks in a systematic way.
- Saves your business money in the long run
- Avoids you poisoning your customers
- Food safety standards increase
- Ensures you are compliant with the law
- Food quality standards increase
- Organises your process to produce safe food
- Organises your staff promoting teamwork and efficiency
- Due diligence defence in court.
Principles of HACCP
The HACCP is a tool to help processors ensuring the safety of their food products. Therefore, the process steps during the food manufacturing that can lead to a contamination of the products with physical, biological or chemical impurities need to be detected. After that, those critical steps can be monitored and preventive actions to avoid or minimize the risks can be taken.
To be effective, the HACCP must be prepared specifically for each manufacturing process, following the seven basic steps prescribed by the UN:
1. Execution of a Hazard-Analysis
2. Identification of Critical Control Points
3. Determination of limit values for each CCP
4. Introduction of CCP monitoring procedures
5. Determination of corrective actions
6. Introduction of procedures to ensure the HACCPs error-free operation
7. Establish record keeping procedures
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