What is HACCP? A usually asked concern. HACCP is a meals safety program that stops the basic safety of foodstuff from becoming compromised. Businesses that manufacture, practice or distribute foodstuff are required by law to adhere to certain health rules and to comply with HACCP rules. But what exactly does which means that?
HACCP stands for Hazard Examination and Critical Control Items. Each of these words has its meaning.
H stands for hazard: a risk that could be contained in the merchandise and which subsequently can pose a threat to the fitness of the consumer. For example bacteria, mold, viruses, parasites, chemical compounds and tangible hazards such as broken glass, metal shavings, etc.
A stands for research: analyzing potential hazards. A risk assessment of the likelihood of a hazard and the severe nature of the impact on public health should be undertaken.
CCP stands for Critical Control Items: points in the process that need to be kept under control in order to avoid danger or decrease it to a satisfactory level.
The 7 principles of HACCP for the food industry
Food manufacturers must prepare a HACCP plan based on the European Hygiene Regulation. This course of action must be based on the 7 principles of hccp defined in the Codex Alimentarius of the Universe Health Organization.
Get an overview of most potential hazards and understand the true dangers.
Review what actions must control the hazard and arranged critical control tips (CCPs). They are points along the way where in fact the risk could be avoided, eliminated or decreased to a satisfactory level.
Specify the essential limits for every single CCP.
Regulate how the CCPs will be monitored.
Define suitable corrective actions for each CCP. Corrective action is necessary if the monitoring implies that the CCP is not under control. The corrective actions may be required for the product and / or method and must result in the restoration of safe practices.
Placed a verification method. Verification is certainly a periodic review to check if the HACCP concept works well or whether the control of a CCP works well. The verification consequently shows whether the method of operation leads to sufficient safety.
Continue to keep documentation and records updated. Documentation ensures that the machine concept must be defined. Records should be collected from certain parts of the system implementation.
To assure food basic safety for the buyer, companies must adhere to HACCP guidelines. It is important that they systematically record which products have a materials effect on the safe practices of the meals and drink up processed in the company. All possible hazards and measures to control the risks must be described in a HACCP approach.