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What is HACCP? A frequently asked question within the food industry. HACCP is a food safety system that aims to prevent food safety from being compromised. Companies that produce, process, or distribute food are required by law to comply with established hygiene regulations and to work in accordance with HACCP guidelines. But what does that mean in concrete terms for your organization and daily practice?
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point System. This term consists of several parts, each of which has its own meaning within the food safety system:
- H stands for Hazard. This refers to a hazard that may be present in a product and may pose a threat to consumer health. Examples include microbiological hazards such as bacteria, fungi, viruses, and parasites, but also chemical substances and physical hazards such as glass, metal, and other foreign objects.
- A stands for Analysis. This means analyzing potential hazards within the process. This involves assessing the risks, looking at the combination of the likelihood of a hazard occurring and the severity of the consequences for public health.
- CCP stands for Critical Control Points. These are points in the process that must be controlled in order to prevent, eliminate, or reduce a hazard to an acceptable level.
The 7 basic principles of HACCP for the food industry
Food companies are required to draw up an HACCP plan in accordance with the European Hygiene Regulation. This plan must be based on the 7 basic principles of HACCP, as described in the Codex Alimentarius of the World Health Organization.
Principle 1: Identify hazards
Identify all potential hazards within the process and indicate those hazards that are real in practice and could affect food safety.
Principle 2: Determine the CCPs
Determine what measures are necessary to control the hazards and establish the critical control points (CCPs). These are process steps where the risk can be prevented, eliminated, or reduced to an acceptable level.
Principle 3: Specify the critical limits
For each CCP, specify the critical limits within which the process can be safely controlled.
Principle 4: Create a measurement plan for the CCPs
Determine how the CCPs will be monitored, for example through measurements, checks, or visual inspections.
Principle 5: Establish corrective actions
For each CCP, establish what corrective actions are necessary when monitoring shows that the CCP is not under control. These actions may relate to the product and/or the process and must lead to the restoration of food safety.
Principle 6: Apply verification
Apply verification. Verification is a periodic check to determine whether the HACCP approach is effective and whether the control of a CCP is actually working. This provides insight into whether the chosen working method leads to sufficient food safety.
Principle 7: Keep documents and records
Keep documentation and records. Documentation means that the design of the HACCP system is recorded. Recording means that certain parts of the implementation must be recorded.
In order to guarantee food safety for consumers, it is essential that companies actually embrace the HACCP guidelines. This requires a systematic approach that critically examines the points that influence the safety of food and beverages within the company. All possible risks and the measures to control them must be recorded in an HACCP plan.
More information about HACCP?
Would you like more information about HACCP? Download the white paper ‘Setting up a food-safe hygiene process’. This white paper contains practical information about HACCP, ISO 22000, and their application in daily practice.
Source: www.nvwa.nl
