09 Jul
HACCP stands for Hazard Analysis and Critical Control Points. It is a food safety management system that is designed to identify and control potential hazards in the food production process. The HACCP system was developed in the 1960s by the Pillsbury Company, the US Army, and NASA to ensure the safety of food for astronauts.
The HACCP system involves seven principles:
1. Conduct a hazard analysis: Identify potential sources of hazards in the food production process.
2. Determine the critical control points (CCPs): Identify the points in the process where hazards can be controlled or eliminated.
3. Establish critical limits: Establish criteria for acceptable and unacceptable levels of hazard control at each CCP.
4. Establish monitoring procedures: Develop procedures to monitor the CCPs and ensure that critical limits are being met.
5. Establish corrective actions: Develop procedures to take corrective action when critical limits are not being met.
6. Establish verification procedures: Develop procedures to verify that the HACCP system is working effectively.
7. Establish record-keeping and documentation procedures: Develop procedures to document all aspects of the HACCP system.
To obtain a HACCP certificate, an organization must demonstrate that it has implemented a HACCP system and that it is effectively controlling hazards in the food production process. Certification is usually carried out by an accredited third-party certification body.
HACCP certification can help organizations to demonstrate their commitment to food safety, improve their reputation, and meet the expectations of customers, regulators, and other stakeholders. It can also help organizations to identify potential hazards in the food production process and take steps to mitigate them, which can help to prevent foodborne illnesses and other food safety incidents.
