7 Basic Principles Of HACCP

HACCP (Hazard Analysis and Critical Control Points) is a systematic method for identifying, assessing, and controlling risks to food safety that relies on the following seven basic principles:

1.Conduct a Hazard Analysis

• Identify all potential hazards that may occur at each step of the food production process.
• Evaluate the potential consequences of each hazard if it were to occur and determine the likelihood of each hazard occurring.
• Calculate the risk level for each hazard by multiplying the severity and likelihood scores. This will help prioritize which hazards require immediate attention.
• Consider biological, chemical, and physical hazards that could pose a threat to food safety.

2.Identify Critical Control Points (CCPs)

• This scientific idea is built on the evaluation of risks to food safety using a control system.
• This preventative method analyses the physical, chemical, and biological risks that have an impact on every step of the food chain (1, 6, 7).
• CCPs are the points in the production process where control measures can be applied to prevent, eliminate, or reduce hazards to acceptable levels.
• Food operators need to identify CCPs accurately to apply control measures and potential food safety risks.

3.Establish Critical Limits

• Critical limits are the criteria that must be met to ensure that CCPs are under control. These limits are typically based on scientific evidence, regulatory requirements, or industry standards.
• Failure to establish appropriate critical limits can compromise food safety and increase the risk of foodborne illness.

4.Monitor CCPs

• Monitoring CCPs involves regularly observing and measuring processes to ensure that critical limits are met.
• This monitoring is essential for verifying that control measures are effective in preventing hazards from contaminating food products.
• Without proper monitoring, food operators may miss deviations from critical limits, leading to unsafe food products reaching consumers.

5.Implement Corrective Actions

• When deviations from critical limits occur, operators must take corrective actions to address the issue and prevent unsafe food products from reaching consumers.
• Effective corrective actions help mitigate the potential impact of deviations and maintain the safety of food products.

6.Establish Verification Procedures

• Verification involves confirming that the HACCP system is working effectively.
• This includes validating that control measures are adequate, verifying that monitoring procedures are being followed correctly, and reviewing records to ensure compliance with HACCP requirements.
• Verification procedures ensure that the HACCP system is functioning as intended and help identify any weaknesses or areas for improvement.

7.Create Documentation and Recordkeeping

• Documentation is a critical aspect of the HACCP system, as it provides a record of the entire food safety management process.
• Keeping detailed records of hazard analyses, CCPs, critical limits, monitoring results, corrective actions, and verification procedures is essential for demonstrating compliance with food safety regulations and standards.
• Documentation also facilitates traceability and recall efforts in the event of a food safety issue.