What’s HACCP? A regularly asked problem. HACCP can be a meals safety program that avoids the security of food from becoming compromised. Businesses that manufacture, practice or distribute meals are required for legal reasons to adhere to certain health restrictions and to adhere to HACCP guidelines. But what specifically does which means that?
HACCP stands for Hazard Analysis and Critical Control Items. Each of these words has its meaning.
H means hazard: a risk which might be contained in the product and which subsequently can pose a risk to the fitness of the consumer. Examples include bacteria, mold, viruses, parasites, chemical compounds and tangible hazards such as broken glass, metal shavings, etc.
A stands for evaluation: analyzing potential dangers. A risk assessment of the probability of a hazard and the severe nature of the impact on public health must be undertaken.
CCP means Critical Control Tips: points in the process that require to be stored under control in order to avoid danger or lessen it to a satisfactory level.
The 7 principles of HACCP for the food industry
Food manufacturers must prepare a HACCP plan based on the European Hygiene Regulation. This plan must be based on the 7 rules of hccp described in the Codex Alimentarius of the Community Health Organization.
Get an overview of all potential risks and understand the real dangers.
Review what actions must control the hazard and set critical control tips (CCPs). They are points along the way where the risk could be avoided, eliminated or decreased to a satisfactory level.
Specify the essential limits for every CCP.
Regulate how the CCPs will be monitored.
Define suitable corrective actions for each CCP. Corrective action is required if the monitoring implies that the CCP is not under control. The corrective activities could be required for the product and / or method and must bring about the restoration of basic safety.
Establish a verification method. Verification is certainly a periodic assessment to check if the HACCP concept is effective or whether the control of a CCP is effective. The verification hence shows whether the method of procedure leads to satisfactory safety.
Maintain documentation and information updated. Documentation means that the system concept should be defined. Records should be collected from specific parts of the machine implementation.
To assure food safe practices for the buyer, companies must comply with HACCP guidelines. It’s important that they systematically track record which items have a materials impact on the security of the meals and beverage processed in the company. All possible dangers and measures to control the risks should be described in a HACCP program.