What’s HACCP? A frequently asked issue. HACCP is certainly a foodstuff safety system that inhibits the safe practices of foodstuff from becoming compromised. Firms that manufacture, task or distribute foodstuff are required by law to comply with certain health regulations and to adhere to HACCP recommendations. But what exactly does that mean?
What is HACCP?
HACCP stands for Hazard Evaluation and Critical Control Factors. Each one of these words has its own meaning.
H means hazard: a risk which can be contained in the product and which subsequently can pose a risk to the health of the consumer. For example bacteria, mold, viruses, parasites, chemicals and tangible hazards such as for example broken glass, steel shavings, etc.
A stands for research: analyzing potential dangers. A risk evaluation of the probability of a hazard and the severity of the effect on public health must be undertaken.
CCP stands for Critical Control Factors: points along the way that require to be stored under control to avoid danger or reduce it to a satisfactory level.
The 7 concepts of HACCP for the meals industry
Food manufacturers are required to prepare a HACCP plan in line with the European Hygiene Regulation. This plan must be based on the 7 concepts of haccp explained in the Codex Alimentarius of the Community Health Organization.
Get an overview of all potential risks and understand the true dangers.
Review what action must control the hazard and arranged critical control things (CCPs). They are points along the way where the risk could be avoided, removed or lowered to a satisfactory level.
Specify the important limits for each and every CCP.
Determine how the CCPs happen to be monitored.
Define ideal corrective actions for each and every CCP. Corrective action is required if the monitoring implies that the CCP is not under control. The corrective actions may be required for the product and process and must lead to the restoration of safeness.
Arranged a verification treatment. Verification is normally a periodic assessment to check if the HACCP concept is effective or if the control of a CCP works well. The verification therefore shows if the method of procedure leads to sufficient safety.
Maintain documentation and records up to date. Documentation ensures that the system concept should be defined. Records should be collected from certain parts of the system implementation.
In order to guarantee food security for the consumer, companies must adhere to HACCP guidelines. It’s important that they systematically track record which products have a material effect on the safeness of the food and drink up processed in the company. All possible dangers and measures to regulate the risks must be described in a HACCP plan.