The HACCP System

The HACCP (Hazard Analysis Critical Control Points) system

The HACCP (Hazard Analysis Critical Control Points) system

Identifies, evaluates, and controls hazards that are significant for food safet.

Hazard

It is a biological, chemical, or physical agent in or condition of food with the potential to cause an adverse health effect.

Hazardous Agents

These may be bacteria, viruses, molds, parasites, toxins, chemicals, and other foreign materials.

Adverse Health Effects

May include acute illnesses like choking, vomiting, abdominal cramps, diarrhea, nausea, and fever; chronic illnesses like chronic infections, damage to various organs, and cancer; and death.

Acceptable Levels

Not all levels (or sizes) of all agents (contaminants) are harmful to all individuals under all conditions. Agents are acceptable if their levels remain below a certain maximum.

Increase or Decrease in Level

If an agent is present in a food at a low, acceptable level, its increase to an unacceptable level should be prevented.

Control

It means having things under control (noun) or to direct, regulate, or command (verb).

Hazard Control

Hazards are controlled through the prevention of contamination, prevention of increase in its level, assurance of its adequate reduction, prevention of its recontamination, and the prevention of its dissemination or spread.

Critical Limit

This criterion separates acceptability from unacceptability. It may refer to temperature, time, pH level (i.e., acidity or alkalinity), water activity, and level of cleanliness.

Critical Control Point (CCP)

It is a step in the food chain where activities are carried out or conditions prevail which can influence the safety of the product.

Monitoring

It is checking by testing, measuring, or observing whether a critical control point is under control.

Verification

It involves checking the implementation and effectiveness of the HACCP system.

Flow of Food

The path that food follows from receiving through serving, is important for determining where potentially significant food safety hazards may occur.

Principle 1 - Conduct a Hazard Analysis

Applying this principle involves listing the steps in the process and identifying where significant hazards are likely to occur.

Principle 2 - Identify the Critical Control Points

A critical control point (CCP) is a point, step, or procedure at which control can be applied, and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.

Principle 3 - Establish Critical Limits

A critical limit is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard to an acceptable level.

Principle 4 - Monitor Critical Control Points

The HACCP team will describe monitoring procedures for measuring the critical limit at each critical control point.

Principle 5 - Establish Corrective Action

Corrective actions are the procedures followed when a deviation in a critical limit occurs.

Principle 6 - Verification

Monitoring that determine the validity of the HACCP plan and if the system is operating according to the plan.

Principle 7 - Recordkeeping

A key component of the HACCP plan is recording information that can be used to prove that food was produced safely.

Food Safety Program

A multi-faceted approach to food safety management and consumer health protection.

Safe Design of the Product and/or Process

Preparation and/or use of food product should be considered in the product design.

Prerequisite Programs (PRPs)

These are the practices and conditions needed before and during the implementation of HACCP (World Health Organization [WHO], 1999).

Food Fraud

Is the deliberate adulteration or misrepresentation of food or food ingredients for economic gain.

Management Practices

Ensure the accountability and responsibility throughout the company structure and the resources supporting the fundamental elements of food safety program are appropriately administered supervised and controlled.

Food Safety Culture

Within the company is critical to the effective operation of the food safety program.