Hazard Analysis and Critical Control Points (Haccp

8/12/2019 Hazard Analysis and Critical Control Points (Haccp

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HAZARD ANALYSIS AND CRITICAL

CONTROL POINTS (HACCP)


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INTRODUCTION

Hazard Analysis and Critical Control

Points or HACCP is a systematic preventive

approach to food safety and biological, chemical, and

physical hazards in production processes that can

cause the finished product to be unsafe, and designs

measurements to reduce these risks to a safe level.


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PRINCIPLES


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Principle 1 :

Conduct A Hazard Analysis

Plans determine the food safety hazards

and identify the preventive measures the

plan can apply to control these hazards.

A food safety hazard is any biological,

chemical, or physical property that may

cause a food to be unsafe for human

consumption.


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Determine The Critical Control Points

(Ccps)

A critical control point (CCP) is a point,

step, or procedure in a food manufacturing

process at which control can be applied

and, as a result, a food safety hazard can

be prevented, eliminated, or reduced to an

acceptable level.


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Principle 3 :

Establish Critical Limits

A critical limit is the maximum or

minimum value to which a physical,

biological, or chemical hazard must

be controlled at a critical control point

to prevent, eliminate, or reduce to an

acceptable level.


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Principle 4 :

Establish A Monitoring System

Monitoring activities are necessary to

ensure that the process is under control ateach critical control point.

In the United States, the FSIS is requiringthat each monitoring procedure and its

frequency be listed in the HACCP plan.


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Establish A Procedure For Corrective

Action

These are actions to be taken when monitoring

indicates a deviation from an established critical

limit. The final rule requires a plant's HACCP plan

to identify the corrective actions to be taken if a

critical limit is not met.

Corrective actions are intended to ensure that no

product injurious to health or otherwise

adulterated as a result of the deviation enters


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Principle 6 :

Establish Procedures For Verification To Confirm

The EffectivenessValidation ensures that the plants do what they were

designed to do; that is, they are successful in ensuring

the production of a safe product.

FSIS will not approve HACCP plans in advance, but will

review them for conformance with the final rule.

Verification ensures the HACCP plan is adequate, that

is, working as intended. Verification procedures may

include such activities as review of HACCP plans, CCP


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FSIS is requiring that the HACCP plan include

verification tasks to be performed by plant

personnel. Verification tasks would also be

performed by FSIS inspectors. Both FSIS and

industry will undertake microbial testing as one ofseveral verification activities.


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Establish Documentation Concerning All Procedures

And Records Appropriate To These Principles And

Their Application

The HACCP regulation requires that all plants maintain certain

documents, including its hazard analysis and written HACCP

plan, and records documenting the monitoring of critical control

points, critical limits, verification activities, and the handling of

processing deviations.

Implementation involves monitoring, verifying and validating of

the daily work that is compliant with regulatory requirements in

all stages all the time. The differences among those three types


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Standards

The seven HACCP principles are included in the

international standard ISO 22000 FSMS 2005.

This standard is a complete food safety and

quality management system incorporating the

elements of prerequisite programmes(GMP &

SSOP), HACCP and the quality management

system, which together form an organization's

Total Quality Management system.


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Training

Training for developing and implementing HACCP

Food Safety management system are offered by

several quality assurance companies.

However, ASQ does provide a Trained HACCP

Auditor (CHA) exam to individuals seeking

professional training. In the UK the Chartered

Institute of Environmental Health (CIEH) offers a

HACCP for Food Manufacturing qualification,


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Application

Fish and fishery products

Fresh-cut produce

Juice and nectary products

Food outlets

Meat and poultry products

School food and services


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ISO 22000

ISO 22000 is a standard designed to help augment

HACCP on issues related to food safety. Although

several companies, especially the big ones, have either

implemented or are on the point of implementing ISO

22000, there are many others which are hesitant to

adopt it.

The main reason behind that is the lack of information

and the fear that the new standard is too demanding in

terms of bureaucratic work, from abstract of case study.[
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