Seven Principles of HACCP you Should Observe in Your Industry.

[Jasz]

As an important tool for food processors and manufacturers to ensure the safety of their products. HACCP is an acronym for Hazard Analysis and Critical Control Points. It is used to identify the points in a food processing environment where hazards can be controlled. A HACCP plan identifies potential hazards that could affect your food product and specifies how you will control them.

A HACCP plan should be based on sound science, but it's not always easy to know what that means when it comes to your own business. Here are seven principles of HACCP that you should observe in your industry:

1. Identify the critical control points (CCPs) at which hazards can be controlled

2. Establish critical limits for each CCP

3. Monitor at each CCP to ensure that critical limits are met or exceeded

4. Correct problems when monitoring shows that critical limits have been exceeded or not met

5. Establish verification procedures for all CCPs

6. Establish recordkeeping requirements to enable traceback if necessary

7. Establish a system that ensures the above processes are followed.

 

[Holicent]

HACCP is a food safety management system. It was originally developed by NASA to ensure the safety of astronauts’ food. Since then, this method has been widely used in many industries such as pharmaceuticals, cosmetics, and food processing.

The following principles are used to develop a HACCP plan:

1. Hazard Analysis – This step involves identifying potential hazards that could affect the safety of your product. It also identifies the critical control points (CCPs) where the hazards can be controlled.

2. Establish Critical Control Points (CCPs) - These are points in a process where you can effectively control the identified hazards and prevent them from occurring or spreading throughout your manufacturing process. The CCPs should be chosen based on how critical they are to keeping your product safe and free of pathogens/contaminants.

3. Establish Preventive Controls – Preventive controls are procedures that are implemented before or during production to prevent contamination from occurring or spreading through your facility. These include things like sanitizing equipment before using it for each batch or using separate cutting boards for raw vs cooked foods so that cross-contamination does not occur between these two types of ingredients/foods during production (for example).

4. Establish verification procedures to ensure that controls are consistently and effectively implemented

5. Establish records documenting the HACCP plan, monitoring, corrective actions, verification activities and deviations from the HACCP plan

6. Establish a system to monitor the effectiveness of the HACCP plan (i.e., verify that it is working)

7. Establish record keeping requirements for all activities related to the HACCP plan