Hazard Analysis and Critical Control Points – (HACCP)

What is Hazard Analysis and Critical Control Points (HACCP)? 

Hazard Analysis and Critical Control Points are known by the abbreviation HACCP. It is a systematic approach to identifying, evaluating, and controlling hazards associated with food production processes. HACCP is important because it provides a proactive approach to food safety that can help prevent foodborne illnesses and product recalls. 

The U.S. National Aeronautics and Space Administration (NASA), the U.S. Army Laboratories, and the Pillsbury Company created the HACCP system in the 1960s to ensure astronaut food safety. Since then, the food industry and regulatory bodies worldwide have widely embraced it. 

 

The HACCP system involves seven principles: 

  • Conduct a hazard analysis: Identify and evaluate potential hazards associated with each step of the food production process.
  • Identify critical control points (CCPs): Determine which critical points are crucial to preventing or eliminating the identified hazards. 
  • Establish critical limits: Set limits for each CCP to prevent or eliminate the hazard. 
  • Establish monitoring procedures: Develop procedures to monitor the CCPs and ensure they are under control. 
  • Establish corrective actions: Establish procedures to take disciplinary actions if a CCP is not under control. 
  • Establish verification procedures: Develop procedures to verify that the HACCP system works effectively. 
  • Establish record-keeping and documentation procedures: Maintain records and documentation to demonstrate that the HACCP system works effectively. 

By implementing a HACCP system, food manufacturers can identify and control hazards before they become a problem, ensuring the safety of their products and protecting public health. HACCP also helps food manufacturers comply with regulatory requirements and can help them avoid costly recalls and legal liability. 

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