 |
 |
 |
|
The abbreviation HACCP stand for Hazard Analysis Critical Control Points. It is a Food Safety methodology that relies on the identification of Critical Control Points (CCP's) in food production and preparation processes. Closely monitored CCPs will ensure that food is safe for human consumption. It avoids traditional "end product testing" and seeks to identify hazards and reduce risks throughout all stages from producer to plate. The History of HACCP The approach was originally derived from Engineering System's - "Failure Mode and Effect Analysis". It was further developed by Pillsbury / NASA for the American Space Programme. Hazard Analysis Critical Control Points reduced the risk of astronauts suffering from the effects of consuming contaminated food whilst in space. HACCP Principles are now promoted and incorporated into Food Safety Legislation in many Countries. There are 7 principles of HACCP: The HACCP principles consist of the following: • Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels • Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels • Establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards • Establishing and implementing effective monitoring procedures at critical control points • Establishing corrective actions when monitoring indicates that a critical control point is not under control • Establishing procedures, which shall be carried out regularly, to verify that the measures outlined in the above paragraphs • And, establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in the above paragraphs. What is Hazard Analysis? It is; • Analysing your processes in respect of food hygiene • Identifying potential problems • Ensuring the necessary controls are effective Hazard Analysis - What are the advantages? • Processes identified & managed more effectively by: • systematic analysis of each stage • identification of hazards & evaluation of risks • efficient controls & monitoring techniques • Prevents problems before they occur • Reduces waste & spoilage • Should include existing controls & practices • Existing controls - System procedures & GMP’s etc. • Universal procedures for plant environment • Foundation of food safety management • HACCP is part of the overall control programme What are the Hazards? Anything that could harm a consumer • Microbial Contaminants • Physical Contamination • Chemical Contamination • Allergens - Microbial contaminants are the main causes of food-borne illness. What are the Microbial Contaminants? • Viruses • Microscopic parasites • Food poisoning bacteria from a wide range of sources What are the Physical Contaminants? • Metal, glass, string, staples, plastic etc. • Stones, seeds, leaves, stalks etc. • Jewellery, hair, fingernails, plasters etc. • Dust, dirt, insects, feathers, bone, eggshell etc. What are Chemical Contaminants? • Cleaning chemicals • Industrial processing chemicals • Agricultural & pharmaceutical chemicals • Pesticides & pest baits What are Allergens? • Foods which cause severe reactions • An immune response to foreign protein • Inherently safe to most people • Products usually labelled How does ISO 9000 fit in with HACCP? They are complementary & mutually supportive • Scope of ISO wider than HACCP • HACCP should become part of an ISO system • Systems procedures are mandatory with ISO • Examples: • Training, Audits,Document Control • Corrective/preventive action, Records etc. Examples of - System Procedures & GMP’s • Receiving, Storage & Despatch • Quality systems, monitoring programmes etc • Personnel hygiene training programmes • Traceability & recalls • Equipment verification/calibration & maintenance • Premises, Sanitation, Pest, Glass controls • Internal audits,corrective/preventive action • Customer/consumer complaints management Where shall we start? HACCP Process • Establishing of HACCP team • Identify & describe product, process & use • Determination of hazards & control of risk importance • Determination of CCPs & Evaluation of the controls • Monitoring the controls- C/A & Verification • Periodic audit & Review procedures |