Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
A food safety certification, however, does not just stop with HACCP. To be effective, prerequisite programs such as pest control, traceability & recall, hygiene and sanitation need to be developed and implemented. Additionally, the issue of ensuring that suppliers and distributors also have a food safety program needs to be addressed through development of ingredient specifications and a vendor assurance system.
What are the 7 principles of HACCP?
HACCP outlines seven principles that are key to ensuring the safety of food. They are:
The initial process of identifying potential hazards that could occur in a food business.
A Critical Control Point (CCP) is a point in the food preparation process where hazards can be reduced, eliminated or prevented.
A critical limit is the maximum or minimum value to which a food safety hazard (biological, chemical or physical) must be controlled. Often critical limit guidelines are set by government regulators.
Monitoring each CCP is essential to make sre that hazards don’t go beyond the critical limits set. Generally, monitoring can be broken down into four different categories: observation, sensory, chemical and physical.
If a hazard exceeds its critical limit, a corrective action must be taken. Corrective actions are either immediate or preventative.
Comprehensive and up-to-date records must be kept of any hazard along with details of any corrective actions. These records are kept together in a living document called a Food Safety Plan which forms part of a Food Safety Program.
Verification procedures can help determine if your HACCP Food Safety Program actually works to prevent the hazards identified. It is important to perform an audit of your Food Safety Program at least once a year to ensure that everything is working.
• 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
• Organizes your process to produce safe food
• Organizes your staff promoting teamwork and efficiency
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