Brief introduction to HACCP

HACCPHACCP (Hazard Analysis and Critical Control Points) is essentially a food safety management system which focuses on proactive strategy of avoidance for risks instead of inspection of completed products. HACCP addresses all hazards related to food safety. HACCP has been successfully utilized in pharmaceutical and food sector in identification of potential security hazards and in carrying vital activities to remove or reduce the dangers due to them. The HACCP system may be used at different stages of processing and manufacturing to guarantee food safety and security of health.

The Idea of HACCP Was incepted at 1960s when Pillsbury manufacture of meals for distance flights for NASA and made – the first enterprise of its type. Following that the notion was recognized and procedures of review were substituted by science based food safety management strategy. HACCP programs have so much assisted food sector and the authorities in allocating their funds in supplying auditing of the same and creating methods for food manufacturing. Legislations set the duty of creating the food secure on food operators and HACCP applications are intended to aid operators. Chứng Nhận HACCP system certifications are provided by just few bodies. The idea of HACCP is in developing nations because of lack of understanding and appropriate strategy, untouched.

HACCP food Administration System is not a different application in itself. It is developed on several pre-requisite apps like SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practices). Thus the efficacy and efficacy of HACCP is dependent upon SSOP and GMP. Therefore food operators with GMP and SSOP face food safety problems and these can lead to serious consequences for public health if these problems are not addressed.

The Basics behind HACCP

HACCP is summarized by seven principles needed to maintain hygiene standards.

  1. Assessing Risks: Identification of possible risks including biological, physical and chemical.
  1. Identification of Critical Control Factors: Determining the stage where dangers may occur, causing injury.
  1. Placing Critical Limits: Putting parameters to the control factors to identify any action that is out of control.
  1. Implementing a Tracking System.
  1. Placing Corrective Action: Discovering corrective actions which are removed when any parameter of critical control factors is broken.
  1. Placing Strategies for Verification: To verify the above five points are effectively functioning.
  1. Placing Reporting Procedures: These reports will be a sort of proof that the machine is effectively functioning.