HACCP Food Safety Management System
What is HACCP Food Safety Management System?
HACCP is an internationally used standard in food manufacturing, processing, treatment, and service organizations. This is an internationally recognized system for reducing the risk of safety hazards in food. The association with a quality management system enables the food industry to manage the safety of food products under a definite management system structure. Its principles require identifying the vital control points in the manufacturing or service progressions and set-ups up food safety controls.
Lorcan & Fyon has developed a systematic specification of an operational system for audit and certification for the food manufacturing and service industries.
7 Principles of HACCP
1). Conduct a Hazard Analysis
Physical Hazards.
Dirt, animal hair, etc.
Chemical Hazards.
Pesticide residues, veterinary drug residues.
Biological Hazards.
High contamination with bacteria, both pathogens, and non-pathogens.
The likely occurrence of hazards and severity of their adverse health effects.
The qualitative and /or quantitative evaluation of the presence of hazards.
Survival or multiplication of microorganisms of concern.
Production or persistence in foods of toxins, chemicals, or physical agents.
2). Determine the Critical Control Points CCPs)
The acritical control point is a step in the process at which control can be applied.
Control is essential to prevent or eliminate the hazard; in cases like pesticide residues, they should be brought to an acceptable level.
To identify the critical control point for each of the hazards, a “decision tree” is provided.
3). Establish Critical Limits
For each food hazard, there will be limits to distinguish from acceptable to unacceptable.
Depending on the food product and food hazard, the limits will vary.
For every critical control point, there should be a critical limit.
4). Establish a Monitoring System
The mere establishment of critical limits is not enough; it needs to be monitored so that food hazards do not exceed the critical limits established.
There should be an inbuilt mechanism to monitor the system.
5). Establish a Procedure for Corrective Action
Principle 4 indicates the mechanism to monitor the critical limit for flood hazards.
6). Establish Procedures for Verification
Application of principles from 1 to 5 makes a plan for food processing.
There is a need to verify that the entire plan is working as per the plan to ensure food safety.
After the verification, procedures for verification, like auditing of the plan, random sampling, checking, etc., need to be established.
7). Establish Documentation Concerning all Procedures
The last principle is actually documenting.
Documentation of procedures, records, principles, and their application is proof of the implementation.
What are the benefits of the Application of HACCP to the Industry?
In conventional end-product testing, there is a risk of losing the entire product batch if it fails to meet the product specifications/standards.
Applying HACCP assures the production of safer and low business risk and compliance with regulations.
The staff is clear about food safety requirements with proper documentation, improving time management.
HACCP Benefits to Customers
The risk from food hazards is reduced for the consumers if they consume HACCP-certified foods, thereby increasing consumer confidence in food.