Hazard Analysis Critical Control Point (HACCP) (2024)

FAQs

Hazard Analysis Critical Control Point (HACCP)? ›

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

This two-day course addresses one of the key requirements of the Global Standard for Food Safety Issue 8; the adoption and implementation of a hazard analysis and critical control points (HACCP) system.

If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles. The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you must: identify any hazards that must be avoided, removed or reduced.

The HACCP principles involve taking a preventative approach by looking at what could go wrong at each stage in the food production process and implementing controls to prevent problems from occurring.

Critical Control Point (CCP)

A step at which control must be applied in order to prevent or eliminate a food safety hazard or reduce it to an acceptable level as it will not be removed at a later step. For example, the chilled storage of high-risk food.

The 7 steps of HACCP are: 1) Carry out a Hazard Analysis; 2) Identify the Critical Control Points; 3) Define Critical Boundaries; 4) Put Monitoring Protocols into Practice; 5) Decide on Corrective Measures; 6) Check the Mechanisms; and 7) Start Record-Keeping and Documentation.

After meeting the five preliminary steps, your team must then establish the 7 HACCP principles that include hazard analysis, establishing critical control points, critical limits, monitoring procedures, creating corrective actions, verification procedures, and record-keeping methods.

Group similar incidents and identify trends in injuries, illnesses, and hazards reported. Consider hazards associated with emergency or nonroutine situations. Determine the severity and likelihood of incidents that could result for each hazard identified, and use this information to prioritize corrective actions.

Determination of CCPs involves a thorough examination of the processing steps listed on the flow diagram and on the Hazard Analysis Worksheet. In this determination, the HACCP team identifies the steps in the processing scheme where control of food hazards is applied for each product.

What is an example of a CCP? ›

Critical control point examples for biological hazards include thorough cooking, cold storage, hot holding, product formulation, and rapid cooling. Critical control point examples for chemical hazards include the degree of cooking, the addition of additives, and types of packaging.

The FDA does not require HACCP plans for all food groups. However, companies that fall under the Food Safety Modernization Act (FSMA) must now have a written FSP to satisfy the Human Food Rule. FSPs take a preventive controls approach to control hazards and encompass HACCP principles.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP Principles & Application Guidelines.

A HACCP (Hazard Analysis and Critical Control Points) plan is typically required for businesses and organizations involved in the production, processing, handling, and distribution of food products.

Need for HACCP

HACCP prevents and controls these and other major food safety concerns on the process; minimizing food safety risks on the product. HACCP allows food producers to offer a safer product to the consumers, protecting their health and life.

A HACCP flow chart is a diagram of the process flow of a food operation from incoming materials to the end product. A HACCP flow chart is normally constructed by a group commonly known as the HACCP Team or Food Safety Team.