Haccp
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
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
References: National Advisory Committee on Microbiological Criteria for Foods (NACMCF). (1999). Hazard analysis and critical control point systems. International Journal of Food Microbiology, 16, 1-23. Nolan, M. (2007). Personal communication. S.A.F.E. Food Consulting Services. Scott, V. N., & Stevenson, K. E. (2006). HACCP: A systematic approach to food safety. Washington, D.C.: Food Products Association. Buzby and Roberts, 1997; Mead, et al., 1999.