The HACCP concept was first developed in the 1960s by the U.S. Many of the world’s leading food manufacturers and vendors use the system as a basis for their food safety management programmes and for compliance with food safety audit schemes. It also shows how food processors apply the HACCP standard.HACCP stands for Hazard Analysis and Critical Control Points and is an internationally recognised method of identifying and managing food safety related risk. This Alberta Agriculture and Forestry video explains how food processing companies keep their products safe. GMP stands for Good Manufacturing Practice, and SSOP stands for Sanitation Standard Operating Procedures. We must build it alongside other food safety programs such as GMPs and SSOPs. The HACCP system does not exist in isolation. The records should contain information on the: Only by recording information can we then prove that everybody in the food production process is keeping the food safe. Record-keeping is a crucial component of the HACCP system. It may also include instrument calibration. This may include auditing CCPs, prior shipment reviews, record reviews, and product testing. This principle focuses on making sure that the HACCP system is operating according to plan. “This usually includes identification of the problems and the steps taken to assure that the problem will not occur again.” Verification Regarding these steps, the Institute of Agriculture and Natural Resources says: The team will determine which steps to take to prevent potentially hazardous food from getting into the food chain.Īdditionally, the team must also explain what steps we must take to correct the process. When a critical limit occurs, we need to take corrective actions. They should also describe how often we should take the measurement during production. The monitoring procedures must describe how to take the measurement, when to take it, and who is responsible. The team will describe how we should monitor procedures for the measurement of the critical limit. Monitoring Critical Control Points (CCPs) There are also some other measures that are relevant to regulatory standards or scientific literature. The team should apply critical limits to water activity (Aw), pH, temperature, and time. The aim is also to eliminate or reduce a food safety hazard to an acceptable level. The aim, above all, is to prevent a food safety hazard. Specifically, values to which we must limit a physical, chemical, or biological parameter. This means establishing maximum and minimum values. “The number of CCP’s needed depends on the processing steps and the control needed to assure food safety.” Establish Critical Limits “A critical control point may control more that one food safety hazard or in some cases more than one CCP is needed to control a single hazard.” The team uses a CCP decision tree to help determine where the critical control points are in the process.Īccording to the Institute of Agricultural and Natural Resources at the University of Nebraska-Lincoln: They are also at points where we can prevent, eliminate, or reduce hazards to acceptable levels. Identify the Critical Control PointsĬCPs (critical control points) are points in the procedure where we can apply control. The team must focus on hazards that we can prevent, eliminate, and also control with the HACCP plan. It is also necessary to identify where significant hazards are most likely to occur. The team must make a list of the steps in the process. There are seven principles in the HACCP system. Rather than trying to inspect finished products for the effects of hazards, HACCP attempts to avoid hazards. “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.” HACCP is a systematic approach to food safety. The US Food and Drug Administration (FDA) says the following on its website: In other words, rather than relying just on food inspectors, producers also ensure food safety. HACCP aims to prevent contamination, rather than end-product evaluation. Countries across the world recognize the system. Put simply HACCP is a system for reducing the risk of safety hazards in food. The HACCP system aims to identify and control potential hazards at specific points in the process. Stakeholders analyze and control for physical, chemical, and biological hazards from the production of raw materials, to final consumption. It is a food safety management system which some 150 countries have adopted. HACCP stands for Hazard Analysis Critical Control Point.
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