Hazard Analysis and Critical Control Points (HACCP)
HACCP is a systematic, science-based food safety approach that enables food business operators to identify, evaluate, and control potential hazards to ensure the production of safe and high-quality food. It emphasizes prevention, risk control, and continuous improvement throughout every stage of the food production process.
Widely adopted across the global food industry, HACCP systems are integral to safeguarding food safety across the supply chain. By implementing HACCP from raw material sourcing to final product distribution, organizations can minimize food safety risks, protect consumer health, and maintain compliance with regulatory and international food safety standards.
The successful implementation of HACCP depends on the active participation of all organizational levels. This collective effort builds confidence in food safety systems.
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Identify and Reduce Risk
The systematic approach of HACCP helps in identifying critical risks and establishing validated critical control points and procedures to minimize the risk of costly recalls, foodborne illnesses/injuries, or outbreaks.
Due Diligence
The ability to demonstrate robust food safety practices through validation and verification is crucial for reducing uncertainty and proving compliance with food safety standards.
What Is It?
HACCP includes 12 structured steps, divided into 5 preliminary steps and 7 core principles, which together form the foundation of global food safety guidelines established under Codex Alimentarius. This flexible system can be applied across all sectors of the food chain, including farms, ingredient and packaging suppliers, and manufacturers of finished food products.
The HACCP team should list all potential hazards that could reasonably be expected to occur at each step of the process. These hazards can include biological, chemical, and physical hazards. After identifying the hazards, the team assesses their significance by considering both the likelihood of occurrence and the severity of the potential consequences.
Hazard analysis must consider the following:
- Raw Material Hazards (incoming goods)
- Process Hazards (steps, equipment)
- Product Hazards (intended or unintended use)
Good Hygiene Practices (GHPs) are an essential foundation for the successful implementation of a HACCP plan. GHPs encompass a range of requirements and practices that must be established and followed to ensure food safety.
There is no single preferred method for determining Critical Control Points (CCPs) within the HACCP system. The HACCP team has the flexibility to choose a methodology that is most appropriate for their specific food business, as long as it is consistent and effectively identifies CCPs.
Critical limits are essential in HACCP to establish control over the identified significant food safety hazards at each Critical Control Point (CCP). A critical limit is a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled to prevent, eliminate, or reduce a hazard to an acceptable level.
Each DDP must be scientifically validated before being implemented.
Monitoring of Critical Control Points (CCPs) is a crucial aspect of the Hazard Analysis and Critical Control Points (HACCP) system. Monitoring involves scheduled measurements or observations at a CCP to ensure that the critical limits established for that specific point are being met.
Despite the efforts put into developing a HACCP plan and implementing control measures, there may still be instances when a loss of control occurs in the food production process. It is crucial to recognize and respond to such situations promptly to minimize the potential impact on food safety.
Validation and verification are crucial components of the HACCP system to ensure the effectiveness and reliability of the plan in controlling significant hazards. Verification includes activities such as; monitoring record reviews, calibration, sampling, corrective actions, and other methods to ensure the HACCP plan is working as intended.
Documentation and record-keeping are vital components of a HACCP system. They play a crucial role in demonstrating that a food business has implemented and maintained an effective food safety management system. The documentation should be regularly reviewed and updated as needed to reflect any changes in processes, hazards, critical limits, or procedures. Proper record-keeping and documentation provide transparency, facilitate audits and inspections, support continuous improvement efforts, and ensure the effectiveness of the HACCP system.
2020 Codex Changes and its Impact on your HACCP Plan
HACCP is the heart of a companies food safety management system.
Watch NowHACCP Courses & Training
Explore the range of HACCP courses we have on offer through QCI Global Assurance Learning.
Related Services
In addition to the services mentioned earlier, there are several related services that can further support improving business excellence maturity and sustainable business practices. These services include:
