Haccp

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  • Topic: Hazard Analysis and Critical Control Points, Food, Food safety
  • Pages : 5 (1720 words )
  • Download(s) : 1831
  • Published : July 13, 2011
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Hazard Analysis and Critical Control point (HACCP) is a system implemented by the food industry to make sure that all food is safe to consume. This systems allows control of food production to assure that contaminants, pathogenic microorganisms, processes, distribution, storage, or consumer usage that can contribute to these hazards are controlled. HACCP ensures that every step in the process ensures food is safe to eat. HACCP is designed to catch the potential hazards. HACCP began in the 1960’s it was developed by Pillsbury with cooperation from NASA because they realized that you could not inspect safety into food. So Pillsbury and NASA felt that HACCP, using this method would be most effective system to prevent hazards form entering the food chain. It’s very important to have a good understanding of the process so you can properly monitor and identify Critical control points (CCPs). It is also important to have a team of specialists who can help analyze the process using their expertise. The principle of HACCP is also about partnership along supply chain, having each partner to share responsibility and in doing so this builds good partnerships which builds trust in the supply chain. The HACCP system is applied to specific product lines and procedures. In order for the HACCP Plan to be implemented effectively within the establishment it must be based on a firm foundation of Good Manufacturing Practices (GMPs) and procedures that effectively control general hazards to food safety. The HACCP system consists of the following seven principles: Principal 1: Identify Potential Hazards (Hazard Analysis): The purpose of the Hazard Analysis is to systematically identify and list all potential hazards at each step of processing. Hazard Analysis is used in determining which potential hazards are significant and which will impact public health and safety (NACMCF). “Hazards are described as a biological. Chemical or physical agent in or condition of food that has the potential to cause an adverse health effect. A significant hazard is a hazard that is of such a nature that its elimination, control or reduction to a significant level is essential to the production of safe food.” The process of conducting a hazard analysis involves two stages. The first, hazard identification, can be regarded as a brain storming session. During this stage, the HACCP team reviews the ingredients used in the product, the activities conducted at each step in the process and the equipment used, the final product and its method of storage and distribution, and the intended use and consumers of the product. Based on this review, the team develops a list of potential biological, chemical or physical hazards which may be introduced, increased, or controlled at each step in the production process. In stage two of the hazard analysis, the HACCP team decides which potential hazards must be addressed in the HACCP plan. During this stage, each potential hazard is evaluated based on the severity of the potential hazard and its likely occurrence. Principal 2: Determine critical control points: Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. Critical control points are located at any step where hazards can be prevented, eliminated or reduced to acceptable levels (NACMCF). For example some CCPS include keeping precooked foods refrigerated to help prevent hazardous microorganisms form multiplying or keeping food at hot temperatures to destroy specific pathogens can be a CCP. Principal 3: Establish critical limits: A critical limit is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard. Critical limits are used in determining between safe...
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