HACCP

Today I learned about the HACCP which refer to hazard analysis critical control point. There are some benefits of HACCP such as give customer confidence in the safety of the operation , systematic approach to the development of effective controls, can be used at all stages of the food chain, more effective than traditional inspection and testing schemes and internationally accepted. It is complimentary to quality management system. HACCP have seven important principles which are conduct a hazard analysis, identify critical control points, establish critical limits, monitoring, corrective action, recording and ensuring HACCP work as intended. Conduct a hazard analysis is planning to determine the food safety hazard and identify the plan can apply to control these hazards. Then, we determine the critical control point, which usually is a step of process at which control can be applied and food hazard can be prevented. A critical limit is the maximum or minimum value to prevent or eliminate the hazard to an acceptable level. Monitoring is to ensure the process is under control at each critical control point. If deviation occurred, corrective actions have to be taken if a critical limit is not met. All plants have to maintain and records certain documents such as written HACCP plan, hazard analysis and monitoring. Lastly is the validation and verification of HACCP plan.

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