HACCP

HACCP is acronym to Hazard Analysis and Critical Control Points, which is at large a systematic preventive approach to food safety. Though it can be used at all segments in a food chain, it is better applied at a production stage to prevent biological, chemical and/or physical hazards that can cause the finished product to be unsafe, and helps in designing a framework to reduce these risks to a safe level. HACCP also extends its scope in cosmetic and pharmaceutical industries.

HACCP risk assessment is a crucial step in ensuring food safety by identifying and controlling potential hazards in your food production process. It’s based on the seven principles of HACCP outlined by the FDA:

• Conduct a hazard analysis : This involves identifying all potential biological, chemical, and physical hazards at each stage of food production, from raw material procurement to distribution.
• Determine the critical control points (CCPs) : These are the points in the process where you can prevent, eliminate, or reduce hazards to safe levels.
• Establish critical limits : Define the acceptable range for each CCP (e.g., temperature, time, pH) to ensure hazard control.
• Establish monitoring procedures : Regularly monitor CCPs to ensure they stay within critical limits.
• Establish corrective actions : Define actions to take if a CCP deviates from its critical limit.
• Establish verification procedures : Regularly verify that the entire HACCP system is working effectively.
• Establish record-keeping and documentation procedures : Maintain records of all monitoring, corrective actions, and verifications.