Do you need help with your HACCP system? Click here to contact QualDes
HACCP stands for Hazard Analysis Critical Control Point and uses seven principles to ensure food safety. It is a Food Safety System adopted by the Codex Alimentarius Commission. You can use HACCP to control food safety risk in a food business. Your approach will need to be systematic but the results will be very worth while
Those not familiar with HACCP may think that it is a difficult and complicated Food Safety Program. True, developing a HACCP system requires a certain level of expertise. But what is most important is a thorough understanding of your own products, raw materials and processes, along with factors which will cause a health risk to the consumer. HACCP itself is a straightforward and logical system of control, based on the prevention of problems. Therefore HACCP a common sense approach for your food safety management.
The Seven Principles of HACCP are the actions you need to take to complete the HACCP Process:
1.Conduct a Hazard Analysis: Identify process steps, inputs and outputs from start to finish. List hazards that could occur at each step.
2. Identify Critical Control Points (CCPs): Use a risk based approach to determine the critical food safety hazards . Identify the point where critical hazards are controlled
3.Establish Critical Limits: Establish the limit that must be meet to control the CCP, this must be validated.
4.Monitor CCP: Document and implement the procedure for measuring the CCP limit
5.Establish Corrective Action: Document and implement the action to take if the CCP limit is not meet
6.Verification: To verify that the system is effective
7.Record Keeping: To maintain evidence that the system is under control
WHERE DID HACCP COME FROM?
HACCP was originally developed by NASA and the US army as a microbiological safety system. Above all, it was vital to ensure the safety of food for the astronauts.
At that time most food safety and quality systems were based on product testing. However, this type of quality control would not work in space. In other words, this method obviously could not have worked as 100% of product would be tested. Therefore, it became clear that a different type of quality control was required, and the HACCP System was born.
It was based on the engineering system, Failure, Mode and Effect Analysis (FMEA). This system looks at what could potentially go wrong at each stage in an operation, along with possible causes and the likely effect, before implementing effective control mechanism.
Like FMEA, HACCP looks for hazards, or what could go wrong, but in the product safety sense. Not only are your hazards controlled but there is also an improvement to the quality and safety of your product
Most Importantly, you will have confidence that your food safety is being managed. Above all, it will enable you to maintain focus on food safety and allow for planning to prevent things going wrong rather than waiting for problems to occur.
Because HACCP is a recognised, effective method, it gives your customers confidence in the safety of your operation. It indicates that you are a professional company which takes its responsibilities seriously.
HACCP supports you in demonstrating you are following food safety and food hygiene legislation practices, and therefore, in some countries is actually a legislative requirement. However, to implement a HACCP System, staff from different departments across the company need to be involved, because this ensures that everyone has the same fundamental objective – that safety is more important than anything else. In other words, pressures from other areas of the business such as customer/commercial pressures, brand development, profitability, new product development, environmental and staff resources should be managed so safety remains at the top of priority.
IN SUMMARY – HACCP WILL:-
Produce a safe product every time.
Provide evidence of safe production and handling of food products.
Gives you confidence in your product.
Satisfy customer request for HACCP.
Give you compliance to regulation.
Involve all your personnel from all disciplines.
Move your company toward a Quality Management System.
Ensure cost effective use of resources