What’s HACCP and what does it imply for a food company?

What’s HACCP? A usually asked query. HACCP is usually a food safety program that stops the safety of food from being compromised. Corporations that manufacture, approach or distribute food are required for legal reasons to adhere to certain health regulations and to comply with HACCP suggestions. But what specifically does which means that?

h a c c pWhat is HACCP?

HACCP means Hazard Evaluation and Critical Control Tips. Each of these words has its own meaning.

H stands for hazard: a risk that can be contained in the product and which subsequently can pose a threat to the fitness of the consumer. Examples include bacteria, mold, viruses, parasites, chemicals and tangible hazards such as for example broken glass, metal shavings, etc.

A stands for research: analyzing potential hazards. A risk assessment of the probability of a hazard and the severity of the impact on public health should be undertaken.

CCP stands for Critical Control Items: points in the process that require to be maintained under control to avoid danger or lessen it to a satisfactory level.

The 7 principles of HACCP for the food industry

Food manufacturers are required to prepare a HACCP plan based on the European Hygiene Regulation. This plan must be based on the 7 guidelines of haccp defined in the Codex Alimentarius of the Universe Health Organization.

Get a synopsis of all potential hazards and understand the true dangers.

Review what action must control the hazard and set critical control factors (CCPs). These are points in the process where in fact the risk can be avoided, eradicated or reduced to a satisfactory level.

Specify the important limits for every CCP.

Regulate how the CCPs will be monitored.

Define ideal corrective actions for each CCP. Corrective action is required if the monitoring demonstrates the CCP is not in order. The corrective actions may be required for the merchandise and / or method and must result in the restoration of protection.

Place a verification treatment. Verification can be a periodic assessment to check whether the HACCP concept is effective or whether the control of a CCP is effective. The verification as a result shows whether the method of operation leads to adequate safety.

Keep documentation and information updated. Documentation ensures that the system concept must be defined. Records must be collected from specific parts of the system implementation.

To assure food protection for the buyer, companies must adhere to HACCP guidelines. It is important that they systematically record which products have a material effect on the safety of the meals and beverage processed in the business. All possible dangers and measures to control the risks should be defined in a HACCP program.

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