- HAZARD ANALYSIS AND
CRITICAL CONTROL POINT
HACCP is a systematic approach
to the identification, evaluation, and control of food safety hazards based
on the following seven principles :
- Principle 1: Conduct a hazard
analysis
- Principle 2: Determine the
Critical Control Points (CCPs)
- Principle 3: Establish
Critical Limits
- Principle 4: Establish
Monitoring Procedures
- Principle 5: Establish
Corrective Actions
- Principle 6: Establish
Verification Procedures
- Principle 7: Establish Record
Keeping and Documentation Procedures
HACCP is a management
system in which food safety is addressed through 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, distribution, and merchandising to preparing food
for consumption. Prerequisite programs such as current Good Manufacturing
Practices (GMPS) 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 services operations. The seven principles of
HACCP have been universally accepted by government agencies, trade
associations and the food industry around the world.
