Introduction to HACCP

The Hazard Analysis and Critical Control Points (HACCP) system is a preventive approach to food safety that identifies, evaluates, and controls hazards in the food production process. It is based on seven principles, as outlined by the Codex Alimentarius Commission, which are internationally recognized as the standard for HACCP systems.

Principle 1: Conduct a Hazard Analysis

The first step in creating a HACCP plan is to conduct a hazard analysis. This involves identifying all potential hazards associated with the food product, including biological, chemical, and physical hazards. The hazard analysis should consider all stages of the food production process, from raw material sourcing to final product distribution.

Biological hazards: microorganisms, parasites, and viruses that can cause foodborne illness
Chemical hazards: contaminants such as pesticides, heavy metals, and allergens
Physical hazards: foreign objects such as glass, metal, and plastic that can cause injury or illness

Principle 2: Identify Critical Control Points (CCPs)

Once the hazards have been identified, the next step is to identify the critical control points (CCPs) in the food production process. CCPs are points at which control can be applied to prevent, eliminate, or reduce a hazard to an acceptable level. Examples of CCPs include cooking, chilling, and packaging.

Principle 3: Establish Critical Limits

Critical limits are the maximum or minimum values to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the hazard to an acceptable level. For example, the critical limit for cooking chicken may be an internal temperature of 165°F (74°C).

Principle 4: Establish Monitoring Procedures

Monitoring procedures are used to ensure that the CCPs are under control. This may involve regular testing of the food product, as well as monitoring of the production process itself. For example, a food business may monitor the temperature of a refrigerator to ensure that it is within a safe range.

Principle 5: Establish Corrective Actions

Corrective actions are procedures that are taken when a deviation from the critical limit occurs. For example, if the internal temperature of cooked chicken is found to be below 165°F (74°C), the corrective action may be to reheat the chicken to the required temperature.

Principle 6: Establish Verification Procedures

Verification procedures are used to ensure that the HACCP plan is working effectively. This may involve regular audits of the food production process, as well as testing of the food product itself. For example, a food business may conduct regular microbiological testing of its products to ensure that they are safe for consumption.

Principle 7: Establish Record-Keeping Procedures

Record-keeping procedures are used to document all aspects of the HACCP plan, including monitoring results, corrective actions, and verification activities. This helps to ensure that the HACCP plan is working effectively and that any deviations from the plan are identified and corrected.

Implementing and Maintaining the HACCP Plan

Once the HACCP plan has been developed, it must be implemented and maintained. This involves training all personnel involved in the food production process, as well as ensuring that the plan is regularly reviewed and updated. The FDA recommends that HACCP plans be reviewed and updated at least annually, or whenever there are changes to the food production process.

By following these steps and principles, food businesses can create a HACCP plan that is effective in ensuring the safety of their products. Remember, a HACCP plan is a living document that must be regularly reviewed and updated to ensure that it remains effective.

References:

Codex Alimentarius Commission. (2003). Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application.
US FDA. (2015). Hazard Analysis & Critical Control Points (HACCP).

How to Create a HACCP Plan Step by Step: A Comprehensive Guide for Food Businesses