More On HACCP And The 7 Principles Involved

HACCP is the abbreviated form of Hazard Analysis and Critical Control Point. It is an internationally recognised system, whose main aim is to reduce the risk revolving around safety hazards of the food. Before you proceed further, learning more about what is haccp is mandatory over here. 

The HACCP system will need to identify the potential hazards and then control them at specified points in the said process. It will include chemical, biological or physical hazards. Any firm, which is involved in manufacturing, processing and handling of food items can always use HACCP for minimizing or eliminating the food safety hazards within their products.

Get along with the principles:

Once you are sure of the right meaning that HACCP stands for, it is time to focus on the 7 principles on which this segment is based on. Those are listed below for your reference.

1. Conduct one hazard analysis:

This is the place to evaluate your processes and then identify where the hazards can otherwise get introduced. Hazards are classified as physical, chemical or biological. You must have the expertise to identify the external resources used for performing the hazard analysis. The identification is done by following two steps – identifying the hazards, and then evaluating it. 

2. Identify critical control points:

There are certain steps when you need to apply “control” to prevent or eliminate the hazards that have already been identified. These are mainly your critical control points to identify. For each point, you need to identify a preventive measure.

3. Focusing on critical limits:

One of the 7 principles of haccp is to focus on the critical limits. You need to be aware of the criteria that must be met to control the hazard at this point. What about the minimum temperature? Learn about the regulatory limits to have to match up with the control points. Establish a minimum and maximum limit for time, temperature, salt level, pH, chlorine level or processing characteristic to control hazard.

4. Dealing with monitoring processes:

What is going to be your measure and how to measure it? You have to monitor the process at a critical control point and then get to keep the records to show that all the critical limits have been successfully met. Sometimes, you need to focus on continuous monitoring of the control points.

5. Working on corrective actions:

This HACCP principle will help you to establish actions that are needed to be taken care of in case the critical limit is not successfully met. It needs to be identified beforehand for every CCP. The main goal of this action is to be sure that no unsafe product is released. There needs to be an evaluation of the process to help determine the cause of the issue and eliminate that case.

6. Create record keeping procedures:

You will make sure about the record to prove that all the critical limits have been met and the entire food processing system remains under your control. Be sure to address the regulatory needs and include records from development of the said system and operating the system.

7. Focus on verification processes:

It is important to validate the HACCP plan. When the plan remains in its place, be sure that it remains effective to prevent hazards that have been identified. Make sure to test the end item, and verify that the controls are working just as planned. Make sure to perform some ongoing verification of the system. Learn about corrective actions over here and see if the records are maintained as needed.

All these points will help you learn more about HACCP in detail. It is one of the major points of action to keep the food items safe. 

For more on HACCP and the 7 principles, visit FICSI now. Call the team at +91-9711260230 or send your queries at helpdesk@ficsi.in now.