What is HACCP?
Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to food safety that focuses on identifying, evaluating, and controlling hazards that could compromise food safety. Originally developed by NASA in the 1960s to ensure the safety of food for astronauts, HACCP is now the global gold standard for food safety management.
The Importance of HACCP
Food safety is a shared responsibility, and HACCP provides a framework to:
- Prevent foodborne illnesses by controlling potential hazards.
- Ensure compliance with regulatory and industry standards.
- Build consumer trust by delivering safe, high-quality products.
Key Principles of HACCP
- Conduct a Hazard Analysis
- Identify potential biological, chemical, and physical hazards.
- Determine Critical Control Points (CCPs)
- Pinpoint stages where hazards can be prevented, eliminated, or reduced to safe levels.
- Establish Critical Limits
- Set measurable limits to control identified hazards.
- Monitor CCPs
- Implement procedures to ensure that critical limits are consistently met.
- Take Corrective Actions
- Define actions to address deviations from critical limits.
- Verify the System
- Regularly review and validate that the HACCP system is effective.
- Document and Record-Keeping
- Maintain detailed records for traceability and accountability.
Common Hazards Addressed by HACCP
- Biological Hazards: Pathogens like Salmonella, Listeria, and E. coli.
- Chemical Hazards: Allergens, cleaning agents, and pesticide residues.
- Physical Hazards: Foreign objects like glass, metal, or plastic.
