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Hazard Analysis Critical Control Point, or HACCP, is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
HACCP is based on the following seven principles:
Principle #1 Hazard Analysis
Hazards (biological, chemical, and physical) are conditions which may pose an unacceptable health risk to the consumer. A flow diagram of the complete process is important in conducting the hazard analysis. The hazards associated with each process step are listed. Control measures (eg. construction standards, equipment design, sanitation, hygiene, product labelling, temperature, pH, moisture level, etc.) to control the hazards are also listed.
Principle #2 Identify Critical Control Points
Critical Control Points (CCP) are steps at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. Examples would be cooking, acidification or drying steps in a food process.
Principle #3 Establish Critical Limits
All CCP's must have limits which are measurable! Critical limits are the boundaries of the CCPs which control the food safety hazard(s). The criteria for the critical limits are determined ahead of time and must be based on science. If the critical limit criteria are not met, the process is "out of control", thus the food safety hazard(s) are not being prevented, eliminated, or reduced to acceptable levels.
Principle #4 Monitor the CCP's
Monitoring is a planned sequence of measurements or observations to ensure the product or process is in control (critical limits are being met). It allows processors to assess trends before a loss of control occurs. Adjustments can be made while continuing the process. The monitoring interval must be adequate to ensure reliable control of the process.
Principle #5 Establish Corrective Action
HACCP is intended to prevent product or process deviations. However, should loss of control occur, there must be definite steps in place for disposition of the product and for correction of the process. These must be pre-planned and written. If, for instance, a cooking step must result in a product center temperature between 165oF and 175oF, and the temperature is 163oF, the corrective action could require a second pass through the cooking step with an increase in the temperature of the cooker.
Principle #6 Record keeping
The HACCP system requires the preparation and maintenance of a written HACCP plan together with other documentation. This must include all records generated during the monitoring of each CCP and notations of corrective actions taken. Usually, the simplest record keeping system possible to ensure effectiveness is the most desirable.
Principle #7 Verification
Establish procedures for verification. Verification and auditing methods, procedures and tests, including random sampling and analysis, can be used to determine if the HACCP system is working correctly. The frequency of verification should be sufficient to confirm that the HACCP system is working effectively.
Examples of verification activities include:
- Review of the HACCP system and its records
- Review of deviations and product dispositions
- Confirmation that CCPs are kept under control
- Verification of the effectiveness of the HACCP plan is also necessary
HACCP offers continuous and systematic approaches to assure food safety. In light of recent food safety related incidents, there is a renewed interest in HACCP from a regulatory and customer point of view. The industry will do well to adopt HACCP approaches to food safety whether or not it is required.
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