AN INTRODUCTION TO HACCP

AN INTRODUCTION TO HACCP

                 Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards. Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product. The application of HACCP is based on technical and scientific principles that assure food safety. An ideal application would include all processes from the farm to the table. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service and in home preparation.

HACCP is a systematic preventative system that uses common sense application of scientific principles. The most important aspect of HACCP is that it is a preventative system rather than an inspection system of controlling food safety hazards. Prevention of hazards cannot be accomplished by end product inspection, so controlling the production process with HACCP offers the best approach. The application of HACCP is systematic because structured hazard analysis and implementation are provided. The process is common sense in that each processor understands their operation and is best able to assess controlling the process. HACCP is also science-based and so the controls that are placed in the process should be based on scientific information.

The HACCP system has two major components. The HA of HACCP represents the logic in the hazard analysis which identifies the where and how of hazards. The CCP of HACCP represents the critical control points that provide the control of the process and the proof of the control. The end objective of HACCP is to make the product as safe as possible and to be able to prove that the product was processed as safe as possible. This does not mean that HACCP provides 100% assurance of food safety to consumers, but does mean that a meat processing company is doing the best job possible for safe food production.

The assurance of safety comes from the process of identifying the hazards, establishing controls for the identified hazards, monitoring the controls and periodically verifying that the system works.

Hazards

HACCP focuses on three types of hazards; biological hazards, chemical hazards, and physical hazards. Biological hazards are the type of hazards that receive the most attention in the HACCP system and also present the greatest risk of severity and occurance. Biological hazards include hazards from pathogens such as bacteria, viruses, yeasts and molds. Bacteria that receive the greatest attention in the United States include E. coli 0157:H7, Listeria monocytogenes, Salmonella, Staphylococus auerus, and Campylobacter. Chemical hazards in meat products could result from mis-use of antibiotics in production, contamination with sanitizers or cleaning agents, or environmental contamination from hydrolic fluids. Physical hazards are probably the most recognized by consumers as they usually find this hazard. Glass, metal, and plastic are physical hazards that can occur in meat products.

Developing a HACCP Plan

To start a HACCP system, a company must first write a HACCP plan. Companies may use generic models as resources for developing a plant specific plan, however, the most useful and successful HACCP plans need to be developed from the very beginning from the plant that will use and implement the plan. To develop a HACCP plan, a team of individuals from within the company, with some assistance from outside experts, conducts five preliminary steps and applies the seven HACCP principles.

The seven principles of HACCP;

The seven HACCP principles are the most important steps in writing a HACCP plan. The first two steps provide the foundation for the HACCP plan. These two steps are essential since application of the other HACCP principles depend on the results of the hazard analysis. The remaining five steps are the application steps of the HACCP plan and provide the structure for conducting the workings of the HACCP plan int he processing plant.

1.      Conduct a Hazard Analysis

2.      Identify Critical Control Points (CCP)

3.      Establish Critical Limits for CCP

4.      Establish Monitoring Procedures

5.      Establish Corrective Actions

6.      Establish Recordkeeping Procedures

7.      Establish Verification Procedures

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.

HACCP training courses overview

Courses are focused on giving you an understanding of HACCP procedures and principles. They will guide students on how to prepare food safely so that they cannot only prevent cases of food poisoning, but also protect a business’s reputation. Apart from the food management aspect, students who pass this course will also be able to improve business operations and directly reduce costs.

For further details & registration please contact, 

ALBIO TECHNOLOGIES (TRAINING DIVISION)

Near Cochin University Metro Station,

South Kalamassery, Cochin, Kerala.

Phone: 0484 2558255/+ 91-9745009878

Website: www.albiotechnologies.com

Email: albiotechnologies@gmail.com