What’s HACCP? A frequently asked concern. HACCP can be a meals safety system that inhibits the basic safety of food from staying compromised. Companies that manufacture, approach or distribute foodstuff are required for legal reasons to adhere to certain health regulations and to comply with HACCP recommendations. But what precisely does that mean?
HACCP means Hazard Examination and Critical Control Tips. Each of these words has its meaning.
H stands for hazard: a risk that could be within the merchandise and which subsequently can pose a threat to the fitness of the consumer. For example bacteria, mold, viruses, parasites, chemicals and tangible hazards such as broken glass, steel shavings, etc.
A stands for research: analyzing potential risks. A risk evaluation of the likelihood of a hazard and the severe nature of the impact on public health must be undertaken.
CCP stands for Critical Control Items: points in the process that need to be kept under control to avoid danger or reduce it to a satisfactory level.
The 7 principles of HACCP for the meals industry
Food manufacturers must make a HACCP plan in line with the European Hygiene Regulation. This plan must be based on the 7 ideas of h a c c p referred to in the Codex Alimentarius of the World Health Organization.
Get an overview of all potential hazards and understand the true dangers.
Review what actions is required to control the hazard and place critical control factors (CCPs). These are points along the way where the risk could be avoided, eliminated or lowered to an acceptable level.
Specify the significant limits for each CCP.
Regulate how the CCPs happen to be monitored.
Define suitable corrective actions for every CCP. Corrective action is required if the monitoring shows that the CCP is not under control. The corrective actions may be required for the product and / or process and must cause the restoration of safe practices.
Establish a verification process. Verification is definitely a periodic analysis to check whether the HACCP concept works well or whether the control of a CCP works well. The verification so shows if the method of procedure leads to adequate safety.
Maintain documentation and information updated. Documentation ensures that the machine concept should be defined. Records must be collected from selected parts of the system implementation.
To assure food security for the consumer, companies must adhere to HACCP guidelines. It’s important that they systematically record which things have a material effect on the protection of the food and beverage processed in the business. All possible dangers and measures to regulate the risks must be referred to in a HACCP method.