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HACCP
� Hazard Analysis and Critical Central Point.
HACCP is an internationally acknowledged standard that aims to
minimize the risk of safety hazards in food. A HACCP system requisite that
potential hazards are recognized and managed at particular points in the
process. This process addresses biological chemical or physical hazards.
Organizations engaged in the manufacturing processing or handling of food
products can avail this standard to reduce or eradicate food safety hazards in
the products.
Building a HACCP System:
Executing the HACCP system needs that both prerequisite and
HACCP plans are executed. Prerequisite programs are programs that are required
to control hazards in the environment averting contamination of the
product. Prerequisite programs make sure that a hygienic environment and
manufacturing process is suitable for personnel that
results to eliminate the risk of contamination of the food product.HACCP plans are developed for each process or product
and point out possible hazards to ensure that hazards are reduced or controlled
to recognize acceptable standards in the food product.
Why use HACCP:
Awareness of causes of illness due to food poisoning is increasing
and concern throughout the industry is the main reason to arise the need for
HACCP and HACCP-based certification programs.
Principles of HACCP:
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Conduct a Hazard Analysis:
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Identify the critical
control points:
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Stabilize a maximum or
minimum temperature:
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Establish critical limits:
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Establish monitoring
procedure:
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Establish corrective
actions:
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Establish record-keeping
procedures:
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Establish verification
procedures: