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HACCP
HACCP
Objective:
It is aimed at prevention of contamination,
instead of end-product evaluation
Developed in the 1960s in the United States to
ensure food safety for the first manned National
Aeronautics and Space Administration space
missions (NASA).
NASA required a zero defect program to
guarantee safety in the foods astronauts consumed
in space.
Since then, HACCP principles have been defined
and endorsed in international food standards
(Codex Alimentarius Commission), and in European
and UK legislation.
Pillsbury presented the HACCP system at a national
food protection conference in 1971
Foodborne disease are a widespread public health
problem
Emergence of foodborne disease
Increased knowledge and awareness of the serious
and chronic health effects
New food technologies and processing methods
Increased awareness of the economic
consequences of foodborne disease
Increase in the number of vulnerable people
Industrialization and mass production
Urbanization
Changing lifestyle
Increase tourism and international trade in
foodstuffs
Increase consumer awareness of food safety
In place of relying on food inspectors to
detect food safety problems, HACCP shifts
the responsibility to the food producer to
ensure that the product is safely consumable
Protection of reputation
PRINCIPLE 1 - Conduct a hazard analysis.
PRINCIPLE 2 - Determine the Critical Control Points
(CCPs).
PRINCIPLE 3 - Establish critical limit(s).
PRINCIPLE 4 - Establish a system to monitor control
of the CCP.
PRINCIPLE 5 - Establish the corrective action to be
taken when monitoring indicates that a particular CCP
is not under control.
PRINCIPLE 6 - Establish procedures for verification to
confirm that the HACCP systemis working effectively.
PRINCIPLE 7 - Establish documentation concerning all
procedures and records appropriate to these
principles and their application.
During hazard identification, evaluation, and
subsequent operations in designing and applying
HACCP systems, consideration must be given to:
Potable water - water which at the time of supply is or was not likely in a given
case to affect adversely the wholesomeness of a particular foodstuff in its finished
form.
Small and/or Less Developed Businesses (SLDBs) small scale businesses that
because of their size, lack of technical expertise, economic resources, or the
nature of their work, encounter difficulties in implementing food safety systems in
their food business.
Wholesomeness - means, in relation to food, its fitness for human consumption so
far as hygiene is concerned.