Hazard Analysis Critical Control Points (HACCP) can be critical to your compliance with national or international food safety legislation. It provides a risk based approach that supports other management systems standards across the food industry – such as ISO 22000 Food Safety Management. HACCP outlines good manufacturing processes for all food sectors and can be key to your business when taking part in international trade. It is especially suitable for primary producers, manufacturers, processors and food service operators.
An HACCP system allows you to identify hazards and put in place controls to manage these throughout your supply chain during production. The HACCP scheme meets the requirements of the Codex alimentations Commission (CAC) – established by the World Health Organization and the Food and Agriculture Organization of the United Nations to bring together international food standards, guidelines and codes of practice to ensure fair trade. It can also be used to support the requirements of management standard requirements, such as ISO 22000 Food Safety Management.
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. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.
HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.
The following guidelines will facilitate the development and implementation of effective HACCP plans. While the specific application of HACCP to manufacturing facilities is emphasized here, these guidelines should be applied as appropriate to each segment of the food industry under consideration.
- Prerequisite Programs
- Education and Training
- Developing a HACCP Plan
- Assemble the HACCP Team
- Describe the food and its distribution
- Describe the intended use and consumers of the food
- Develop a flow diagram which describes the process
- Verify the flow diagram
- Conduct a hazard analysis (Principle 1)
- Determine critical control points (CCPs) (Principle 2)
- Establish critical limits (Principle 3)
- Establish monitoring procedures (Principle 4)
- Establish corrective actions (Principle 5)
- Establish verification procedures (Principle 6)
- Establish record-keeping and documentation procedures (Principle 7)
Benefits of HACCP:
- Implement internationally recognized food safety system
- Conveys a degree of confidence required by consumers, retailers and buyers within the food industry
- Provides buyers, consumers, government enforcement and trade agencies with justified assurance that control systems are in place to assure the safe production of food
- Align HACCP with ISO 22000to improve food safety management systems
- Continually review and improve your system so it stays effective
- It is based on the internationally-recognized Codex alimentations standards and guidelines and other national standards
- Regular assessments help you to continually monitor your food safety system
- HACCP can add value to your entire supply chain with improved hazard controls, whatever its size or location.