What is HACCP?
Hazard analysis and demanding control points, or HACCP, is a preventive approach to safety for the food and pharmaceutical industries. It aims to identify, stop and reduce potential hazards within the meals chain, from production to distribution and storage. Primarily based on risk-evaluation, the HACCP approach allows each trade and authorities to ascertain and audit safe food production practices.
Who’s HACCP applicable to?
HACCP is applicable to any enterprise directly or indirectly concerned within the meals chain:
Production, processing and packaging
Storage, transport and distribution
Preparation and distribution of meals
Store – retail and catering
The Principles of HACCP
Conduct a Hazard Evaluation that includes figuring out where the risks of hazards might occur.
Dedication of Important Control Points (CCP). CCP are points, steps or procedures at which management can be applied and a meals safety hazard may be prevented, eliminated or reduced to just acceptable levels.
Establish important limits. Decide the maximum and minimal worth by which hazards are controlled. The essential restrict is normally a measure corresponding to time, temperature, pH or weight.
Willpower of processes for monitoring the CCP so as to guarantee they continue to be within critical limits.
Dedication of corrective actions in case the monitoring shows that the CCP just isn’t within the limits.
Willpower of procedures for verification. This principle decide the effectiveness of the HACCP plan.
Record keeping. Details about the HACCP plan, procedures and demanding limits must be recorded.
Benefits of being HACCP licensed:
Improved meals safety
Increased business awareness of food risks
Increased purchaser and client confidence
Compliance with food law
Reduction in complaints
Reduced risk of negative publicity
Crucial thing about HACCP is that it is a preventive approach to controlling meals hazards and not a product high quality one. Meals companies are legally obligated to place in place, implement and keep a everlasting procedure based mostly on HACCP principles.