What is HACCP? A usually asked concern. HACCP is definitely a food safety system that inhibits the safe practices of foodstuff from becoming compromised. Companies that manufacture, plan or distribute meals are required for legal reasons to adhere to certain health regulations and to adhere to HACCP rules. But what specifically does that mean?
HACCP stands for Hazard Analysis and Critical Control Factors. Each one of these words has its own meaning.
H stands for hazard: a risk that can be contained in the merchandise and which subsequently can pose a risk to the fitness of the consumer. Examples include bacteria, mold, infections, parasites, chemicals and tangible hazards such as for example broken glass, metallic shavings, etc.
A stands for evaluation: analyzing potential hazards. A risk evaluation of the probability of a hazard and the severe nature of the effect on public health should be undertaken.
CCP means Critical Control Things: points along the way that need to be kept under control to avoid danger or lessen it to a satisfactory level.
The 7 principles of HACCP for the food industry
Food manufacturers must make a HACCP plan in line with the European Hygiene Regulation. This plan must be based on the 7 principles of h a c c p described in the Codex Alimentarius of the Environment Health Organization.
Get a synopsis of most potential risks and understand the true dangers.
Review what actions is required to control the hazard and arranged critical control details (CCPs). These are points in the process where the risk can be avoided, eliminated or decreased to an acceptable level.
Specify the crucial limits for each and every CCP.
Determine how the CCPs happen to be monitored.
Define suitable corrective actions for each and every CCP. Corrective actions is necessary if the monitoring demonstrates the CCP isn’t in order. The corrective actions may be required for the product and / or method and must cause the restoration of safe practices.
Established a verification method. Verification is a periodic analysis to check if the HACCP concept works well or if the control of a CCP works well. The verification so shows if the method of procedure leads to sufficient safety.
Maintain documentation and data up-to-date. Documentation signifies that the system concept must be defined. Records must be collected from certain parts of the machine implementation.
In order to guarantee food safety for the buyer, companies must comply with HACCP guidelines. It is important that they systematically record which items have a material effect on the protection of the meals and drink up processed in the company. All possible dangers and measures to regulate the risks must be explained in a HACCP method.