Consulting for the implementation of HACCP

Hazard Analysis and Critical Control Points (HACCP) is considered as a systematic preventive approach of hazards, related to food safety, also allergic, chemical and biological during production processes that can cause an unsafe product. This standard establishes the measures to reduce the risk to a safe level. In this way, HACCP is more a prevention of hazards rather than a standard for finished product inspection. The HACCP system can be used at all stages of a food chain, including packaging, distribution, etc. HACCP system is based on the following seven principles:

Principle 1: Conduction of a hazard analysis. – Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. Food safety hazard is considered to be any biological, chemical, or physical material that may cause food to be unsafe for human consumption.

Principle 2: Identification of critical control points. – A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.

Principle 3: Establishment of critical limits for each critical control point. – A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to be prevented, eliminated, or reduced to an acceptable level.

Principle 4: Establishment of critical control point monitoring requirements. – Monitoring activities are necessary to ensure that the process is under control at each critical control point.

Principle 5: Establishment of corrective actions – These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant’s HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product is injurious to health or otherwise adulterated as a result of the deviation enters commerce.

Principle 6: Establish procedures for ensuring the HACCP system is working as intended. – Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis. HACCP plan shall include verification tasks to be performed by plant personnel.

Principle 7: Establish record keeping procedures. – The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.