HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

HACCP can be addressed as a system of management where food safety is taken into account. It assists in scrutinizing as well as controlling the physical, chemical and biological risks from the raw materials, its production, procurement, handling to manufacturing, dispersal, and consumption of final or finished products. In other words, this particular system helps in analyzing the threats or hazards which possess a danger to our health and handles such situations through proper arrangements or positioning in the process.

Body:

As we have discussed the definition or the general meaning of HACCP, we will go through its basic condition or what we call as basic requirements. They are:

For the HACCP team:

1. One should be knowledgeable as well as committed.
2. Must participate in daily activities in the plant.
3. Must be a trained individual.

For the working environment:

1. Product details must be recorded and maintained.
2. A proper sequence of steps must be followed.
3. Presence of efficient equipment as well as conducive working environment.
4. Constant updating and adjusting to the dynamic environment.

Preliminary Steps:

1. Assembling the HACCP team.
2. Food description and methods of production and distribution.
3. Construction and verification of flow diagrams.
4. Product grouping using production process categories.

The following mentioned seven principles are needed to be followed to conduct a HACCP system.

Principle 1: Analyzing Hazards:

• Make a list of hazards that cause uncontrollable ailments or injuries.
• Measure the skill level of the employees.
• Serving the needs of the elderly, weak, young children.
• Caution regarding hazardous food products.
• Ensuring availability of advanced equipment, storage capacity, and active production process.

Principle 2: Determination of Critical Control Points:

• Must assist in identifying, preventing, and eliminating the levels of hazard.
• Critical control points such as cooking, re-heating, cooling, etc., must be included.
• Determine CCPs by asking questions as to whether we can monitor CCP or how we will measure it or whether such hazards can be prevented or eliminated etc.

Principle 3: Impose critical limits:

• There should be at least one critical limit for each CCP.
• Limits should be scientifically based.
• Few examples are- pH, time, temperature, etc.

Principle 4: Initiate monitoring procedures:

• Assessment of observations and measurements to interpret whether the CCP is met or not.
• Should be used effortlessly and meet the proper food requirements.
• Assignment of such tasks to an individual which will help them get practically trained.

Principle 5: Corrective Actions;

• Must meet the standards set.
• Must provide a normal working environment.
• Corrective plans should be formulated and implemented in advance.

Principle 6: Verification:

• To determine plans which are scientifically and practically sound.
• To ensure proper implementation of HACCP plans so that hazards can be effectively controlled.
• Must include expert advice.
• Undertake modifications in plans if necessary.

Principle 7: Record-Keeping and Documentation:

• Should be easy and simple to maintain and handle.
• Inclusive of all relevant details regarding the food items.
• Provide training to the employees in maintaining records such as checklists, flowcharts, SOP’s, etc.

HACCP Aim:

1. It aims at producing and providing safe foods almost 100% through scientific monitoring and controlling of Critical Control Points (CCPs) at different stages of the production process in an organization.
2. It also aims at identifying various hazards which are dominant to the production process and establishing effective methods to eliminate the same.

Reasons for using the HACCP system:

1. Traditional control system lacks efficiency in combating food poisoning.
2. To facilitate the world trade system.
3. Involvement of the private sector in the process of critical control.

Benefits of HACCP:

1. Increase in the standard quality of foods.
2. Eliminates food poisoning.
3. Increase in the safety pattern of the foods.
4. Promotes efficient teamwork within the organization.
5. Business saving increases in the future.

Disadvantages of the HACCP system:

1. The company requires technical, human as well as material resources which may not be available at all times.
2. Time-Consuming.
3. Results in a change in the attitude of the members.
4. Proper communication is required.

Foods under the control of HACCP:

1. Seafood.
2. Juices.
3. Meat and Poultry.

Conclusion:

Therefore, HACCP is a dynamic plan which was developed to eliminate food safety hazards. It helps in controlling the level of mycotoxins in food processing. It ensures food safety and creates general awareness of food safety measures. For proper working of HACCP, the seven principles must be strictly followed. Here, the governments and other organizations related to the food industry play an important role in supporting the HACCP system. Over the years, the production of food and other quality products has significantly improved. HACCP has been recognized as the best and most intelligent system which is promoted by the Local, National as well as International Organisations.