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HACCP - Hazard Analysis Critical Points

HACCP is a Food Safety methodology that relies on the identification of Critical Control Points (CCP’s) in food production and preparation processes. Closely monitored CCPs will ensure that food is safe for human consumption.

HACCP is a risk management tool recognized internationally for use in the proactive management of food safety issues. This system can helps the organization to focus on the hazards that affect food safety through hazard identification and to establish critical control limits at critical points during the production process. This standard helps to prevent, as close to 100 percent as possible, harmful contamination in the food supply.

HACCP is endorsed by the United Nations “CODEX Alimentarius”, USA FDA ? USDA, European Union, Canada, Australia, New Zealand, Japan and others. CODEX provides basic safe requirements in process and activities within the food supply chain and includes, but not limited to: poultry, meat producers, seafood processors, retail industry, restaurants, airlines, hotels, harvesting, production, transport and handling of food processing for international trade.

There is increasing public health concern about chemical contamination of food: for example, the effects of lead in food on the nervous system. Further the size of the food industry and the diversity of products and processes have grown tremendously in the amount of domestic food manufactured and the number and kinds of foods imported. At the same time, the regulation requires the same limited level of resources to ensure food safety. The need for HACCP in each country is further fueled by the growing trend in international trade for worldwide equivalence of food products and the Codex Alimentarious Commission’s adoption of HACCP as the international standard for food safety.

Who is it relevant to?
HACCP is relevant to all sectors of the food industry, including primary producers, manufacturers, processors and food service operators who want to demonstrate their compliance with national or international food safety legislation requirements.

7 HACCP Principles

    1) Analyze hazards. Potential hazards associated with a food measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, sech as ground glass or metal fragments.
    2) Identify critical control points. These are points in a food’s production from its raw state through processing and shipping to consumption by the consumer at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
    3) Establish preventive measures with critical limits for each control points. Such procedures might include determining how and by whom cooking time and temperature should be monitored.
    4) Establish procedures to monitor the critical control point. Such procedures might include determining how and by whom cooking time and temperature should be monitored.
    5) Establish corrective actions to be taken when monitoring shows that a critical limit has not been met ? for example, reprocessing or disposing of food if the minimum cooking temperature is not met.
    6) Establish procedures to verify that the system is working properly for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.
    7) Establish effective record keeping to document the HACCP system. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling foodborne pathogens.


HACCP offers a number of advantages over the current system. Most importantly, HACCP: focused on identifying and preventing hazards from contaminating food is based on sound science permits more efficient and effective government oversight, primarily because the recordkeeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day places responsibility for ensuring food safety appropriately on the food manufacturer or distributor helps food companies compete more effectively in the world market reduces barriers to international trade.


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