HACCP - HAZARD ANALYSIS AND CRITICAL CONTROL POINT

 

HACCP - HAZARD ANALYSIS AND CRITICAL CONTROL POINTS

 

·         HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be safe and design measurements to reduce these risks to safe level.

·     HACCP is referred as the prevention of hazards rather than finished product inspection.

·   Used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.

 

History of HACCP

·         1974 - HACCP was included in regulations by USFDA for low acid canned foods.

·         1979 - HACCP concept addressed in national food conference on food production.

·         1980 - HACCP concept gained acceptance in many other countries.

·         Food and drug administration (FDA) & the united states department of agriculture (USDA) mandate HACCP programs for juice and meat as an effective approach of food safety and protecting public health.

·         Meat - USDAJuice-FDA.

·         Juice - FDA.

Qualities of the HACCP system

·         Systematic – All the potential hazards are identified before there is a problem.

·         Efficient – It concentrates the control effort at the stages where the risk is potentially the highest.

·         On The Spot – The processes can be controlled immediately by the food business.

Critical Control Point

·         Critical Control Point (CCP) is an identifiable point in the production chain where a hazard may occur. Action is taken to prevent the hazard from occurring.

·         This can either be a point, step or procedure at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level.

·         A CCP can be used to control more than one hazard – refrigeration storage CCP. Alternatively, several CCPs may be needed to control one hazard.

Principles of HACCP                           

Principle 1 - Conduct a hazard analysis

Principle 2 - Determine critical control points (CCPs)

Principle 3 - Establish critical limits

Principle 4 - Establish monitoring procedures

Principle 5 - Establish corrective actions

Principle 6 - Establish verification procedures

Principle 7 - Establish record-keeping and documentation procedures

 

HACCP Process Flow Map

·         Purchase from Controls Approved Suppliers.

·         Delivery from Approved Suppliers, Delivery vehicle inspection, Visual checks of product and date codes.

·         Storage : Maintain correct temperatures ,Segregation of products, Stock rotation

·         Preparation: Separation of raw and prepared food Colour coding system, Clean and sanitized utensils and work areas, Minimize handling and time, keep at room temperature.

·           Cooking: Cook thoroughly to Core temperature 75^oC.

·         Food holding: Hot Hold Maintain above 63^oC, Cold Hold Store below 5^oC, Cover the food.

·         Service: Maintain the correct temperatures, Clean and sanitized utensils, Minimize handling.

CODEX STEPS AND PRINCIPLES OF HACCP

PREREQUISITE CRITERIA FOR APPLICATION OF HACCP

Benefits of HACCP                       

·         Saves business money in the long run.

·         Avoids poisoning your customers.

·         Food safety standards increase.

·         Ensures that everything are compliance with the law.

·         Food quality standards increase.

·         Organizes process to produce safe food.

·         Organizes staff, promoting teamwork and efficiency.

 

Disadvantages of HACCP 

·         Requires technical, human and material resources not always available at the company.

·         Requires sincere effort and involvement of all elements of the organization.

·         Demands time availability.

·         Implicates a change in attitude.

·         Cost effective.