Hazard Analysis Critical Control Procedure (HACCP) is a systematic approach to the identification, evaluation and control of food safety hazards based on the seven principles. The hazards are being classified under Physical, Biological and Chemical. Examples are glass, microbes and pesticides respectively. Thus, control procedures are given to ensure that the final ingredients used in the process is safe to use. Control procedures can be ensuring the correct time and temperature is maintained throughout the processing time in order to prevent microbial growth and visual inspections to be done to eliminate products that contain foreign objects like hair. Raw ingredients and process have to be inspected to identify potential hazards present, and the hazards will be identified as Critical Control Points (CCPs) to ensure overall product’s food safety. Once the CCPs are identified, corrective actions can be taken to ensure the overall product’s food safety. If a hazard has been identified at a certain step where control is essential to ensure the safety, and no control actions exist at that particular step, then the product or process should be change at that step, at any earlier or later stage, to include a control measure, thus ensuring safety of product to consumers.
HACCP systems consists of 7 principles and they are: -
PRINCIPLE 1
Conduct a hazard analysis.
PRINCIPLE 2
Determine the Critical Control Points (CCPs).
PRINCIPLE 3
Establish critical limit(s).
PRINCIPLE 4
Establish a system to monitor control of the CCP.
PRINCIPLE 5
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
PRINCIPLE 6
Establish procedures for verification to confirm that the HACCP system is working effectively.
PRINCIPLE 7
Establish documentation concerning all procedures and records appropriate to these principles and their application.
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