Hazard analysis and critical control point (HACCP)

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Hazard Analysis and critical control point (HACCP)

HACCP originated in the 1960?s when the National Aeronautics and Space administration (NASA), the Pillsbury company and the U.S Army laboratories collaborated together to provide safe food for upcoming space expeditions. Hazard analysis and critical control point (HACCP) is an international food safety regulation that is followed to reduce the risk of hazards in a baking unit. It is a system that identifies possible hazards and controls them at various points of the production process.

HACCP is based on seven principles. They are

1. Conduct a hazard analysis

Hazard are of 3 types.

Physical - Dirt, stone

Chemical- Pesticides from vegetables, toxins

Microbiological - Presence of pathogenic bacteria

Evaluate the production process and identify the points where hazards (physical, chemical, biological) may be introduced.

2. Identify critical control points(CCP?s)

CCP?s are usually practices/procedures which, when not done correctly, are the leading causes of foodborne illness outbreaks. Examples of critical control points include cooking, cooling, reheating, holding etc.

Plan preventive measures at critical point to control the risk.

3. Establish critical limits- State the boundary between safe and unsafe process. State the limit until which a critical point may be controlled.

4. Establish a monitoring system- State the process of monitoring critical points and critical limits.

5. Establish corrective measures- Specify the corrective actions that should be followed when critical limits are crossed.

6. State verification procedures- State the verification process to check whether HACCP principles are applied and followed. Test the HACCP plan and ensure compliance on a regular basis.

7. Follow record keeping procedures- Maintain a log of situations when critical limits were exceeded. State the corrective measures that were applied. Include records of development and maintenance of the system.