What’s HACCP? A frequently asked concern. HACCP is a foodstuff safety system that prevents the basic safety of foodstuff from getting compromised. Businesses that manufacture, process or distribute food are required by law to adhere to certain health rules and to adhere to HACCP recommendations. But what accurately does that mean?
HACCP stands for Hazard Research and Critical Control Details. Each one of these words has its meaning.
H stands for hazard: a risk which can be within the merchandise and which subsequently can pose a risk to the fitness of the consumer. Examples include bacteria, mold, infections, parasites, chemicals and tangible hazards such as for example broken glass, metal shavings, etc.
A stands for analysis: analyzing potential risks. A risk assessment of the probability of a hazard and the severity of the impact on public health should be undertaken.
CCP means Critical Control Items: points in the process that need to be maintained under control in order to avoid danger or reduce it to a satisfactory level.
The 7 rules of HACCP for the meals industry
Food manufacturers must prepare a HACCP plan according to the European Hygiene Regulation. This plan must be predicated on the 7 rules of haccp explained in the Codex Alimentarius of the Universe 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 details (CCPs). They are points along the way where the risk can be avoided, eradicated or lowered to a satisfactory level.
Specify the crucial limits for each and every CCP.
Determine how the CCPs are monitored.
Define ideal corrective actions for each CCP. Corrective actions is necessary if the monitoring implies that the CCP is not under control. The corrective activities could be required for the merchandise and procedure and must result in the restoration of safeness.
Arranged a verification treatment. Verification is a periodic assessment to check if the HACCP concept is effective or if the control of a CCP is effective. The verification therefore shows whether the method of operation leads to satisfactory safety.
Keep documentation and information up to date. Documentation implies that the system concept must be defined. Records must be collected from specific parts of the machine implementation.
To assure food protection for the consumer, companies must adhere to HACCP guidelines. It is important that they systematically track record which things have a materials impact on the protection of the meals and beverage processed in the business. All possible hazards and measures to control the risks should be described in a HACCP program.