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Hazard Analysis Critical Control Point (HACCP)

HACCP is a management system in which food safety is addressed through the analysis and control of
biological, chemical, and physical hazards from raw material production, procurement and handling, to
manufacturing, distribution and consumption of the finished product

In the world of food industry, the

Hazard Analysis and Critical Control
Points (HACCP) system plays a vital
role in maintaining food safety. The
HACCP food safety checklist is a
comprehensive tool that outlines the
key steps to identify, prevent, and
control potential hazards. It
encompasses critical areas such as
hazard analysis, establishment of
critical control points, monitoring
procedures, corrective actions,
verification methods, and record-
keeping.
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APPLICATION OF HACCP

While the application of HACCP to all segments and sectors of the food
chain is possible, it is assumed that all sectors should be operating
according to good manufacturing practices (GMPs) and the Codex General
Principles of Food Hygiene. The ability of an industry segment or sector to
support or implement the HACCP system depends on the degree of its
adherence to these practices.

The successful application of HACCP requires the full commitment and

involvement of
management and the workforce. It requires a multidisciplinary approach
which should include, as appropriate, expertise in agronomy, veterinary
health, microbiology, public health, food technology, environmental health,
chemistry, engineering, etc. according to the particular situation.

The application of the HACCP system is compatible with the

implementation of
TQM systems such as the ISO 9000 series. However, HACCP is the system
of choice in the management of food safety within such systems.

HACCP AND TRADE

The application of HACCP as a public policy requires definition of the role

of government in the utilization of the HACCP process. Food-exporting
countries may require additional resources to enhance their food industries
to meet the requirements. Adequate steps should be taken to facilitate food
trade, such as assessment of food safety, training of personnel, technology
transfer and strengthening of the national food control system.

TRAINING

Food industries and food control regulatory agencies worldwide have shown
interest in implementing the HACCP system. A common understanding
about terminology and approaches for application will greatly enhance its
adoption and will lead to a harmonized approach to food safety among
countries all over the world. Many countries have integrated or are in the
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process of integrating the HACCP system into their regulatory mechanisms.

In many countries, application of the HACCP system to foods may become
mandatory. As a result, there is a tremendous demand, particularly in
developing countries, for training in the HACCP system and for the
development and assembly of reference materials to support this training.

Develop Your Commodity Flow Chart

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The seven steps of HACCP

Food preservation must be done correctly in order to prevent foodborne illness — just like creating a
HACCP plan. There are seven steps you need to follow when creating a plan.

To help explain each step, we’ll use house-made pepperoni as an example. Imagine that you’re
creating a HACCP plan because you want to cure your own pepperoni.

 Perform a hazard analysis. This step will help you identify possible food hazards in your establishment.
This could include the ingredients you use (meat and seasonings), equipment used (meat grinder),
chemicals (cleaning chemicals that could come in contact with the meat), and staff (those who will be
making the pepperoni).
 Determine Critical Control Points (CCPs). In this step, you’ll determine which hazards identified in the first
step can be controlled. For example, you could say that the meat will be cooked to a certain temperature
to ensure it is safe to eat.
 Set critical limits. As part of this step, you’ll set specific limits on the critical control points. For example,
you might say you will cook the meat to 155°F (68°C). If you will be testing for bacteria, like Listeria, you
should set limits for that as well.
 Establish a monitoring system. The monitoring step ensures that the critical limits are being met. For
example, if a critical limit for making pepperoni is cooking it to 155°F (68°C), then the monitoring system
would be using a thermometer to check the temperature and recording it in a temperature log.
 Establish corrective actions. Corrective actions are necessary when the critical limits are not met. For
example, if the temperature requirement has not been met, you may need to cook it longer. In other cases,
food may need to be discarded. Following the plan for corrective action is crucial in preventing foodborne
illness.
 Establish verification procedures. This step allows you to see how well your HACCP plan is working.
Verification procedures can include watching employees perform actions, like taking temperatures and
filling out a temperature log. Make improvements to your plan and work with your regulatory authority to
ensure your HACCP plan is the best it can be.
 Establish record-keeping procedures. Records for HACCP plans include the hazard analysis, the plan
itself, and supporting documents for the critical limits. In this example, the supporting documents would
likely be temperature logs. Store and maintain these records in an accessible location so your employees
can refer to it as needed.
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