The first principle in HACCP is to conduct a hazard analysis. This involves studying the production process of a food and developing a list of hazards that are likely to cause injury or illness if they are not controlled. Food hazards can be biological, such as bacteria or viruses; chemical, such as toxins or antibiotics; or physical, such as broken glass or metal filings. During the analysis process, you will need to determine if any of these situations are likely to occur. The hazard analysis provides the basis for determining the critical control points
The second principle in HACCP is to determine the critical control points. A critical control point is a step in the food production process where performing a particular procedure will prevent, eliminate, or reduce the hazard to an acceptable level. If this particular step or procedure is not done correctly, it is likely to cause an unacceptable food risk.
The third principle in HACCP is to establish critical limits for each critical control point. A critical limit is a maximum or minimum value that must be met at a critical control point to prevent, eliminate, or reduce a hazard to an acceptable level. A critical limit ensures the hazard is controlled. It must be based on scientific findings or regulatory requirements. To assign critical limits, the HACCP team uses principles that are based on scientific findings and technically correct procedures that can be measured and validated.
The fourth principle in HACCP is to establish procedures to monitor the critical control points. Monitoring involves making measurements and observations that will help determine whether the critical limits are being met. Monitoring also provides a record of the safety of foods as they flow through your establishment and the preventive controls you have in place.
The fifth principle in HACCP is to establish corrective actions. Corrective actions are procedures that must be followed when a required critical limit for a critical control point is not met. If monitoring shows that a critical limit has not been met, some type of corrective action must be taken. The corrective action must ensure that the critical control point is brought back into control and that unsafe product does not get shipped. It also must be based on normal working conditions and be documented.
The sixth principle in HACCP is to establish verification procedures. These procedures are activities, other than monitoring, that determine the HACCP system is working properly. They confirm that the plan is being practiced as written.
The seventh principle in HACCP is to establish recordkeeping procedures to verify that the plan is being implemented as written and, if necessary, provide proof of regulatory compliance. Examples might include time and temperature logs, checklists, documentation of corrective actions, food flow diagrams, employee training records, control measures, and standard operating procedures.
Learn more about hazard identification.
FAQs
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.
Why is the 7 principles of HACCP important? ›
As a result, the 7 principles of HACCP identify those food production hygiene issues and take actions to prevent them. In this way, instead of inspecting finished products for the effects of these hazards, HACCP attempts to avoid hazards throughout the production process.
Which of the following is the first of the seven principles of HACCP? ›
These seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures.
What are the importance of following the HACCP 7 principles in food related businesses essay? ›
The goal of HACCP is to prevent and reduce the occurrence of food safety hazards. It is based on the application of scientific principles to food processing and production. The University of Nebraska has been providing educational programs and assistance to food processing and food production professionals since 1993.
What does the HACCP stand for? ›
Hazard Analysis Critical Control Point (HACCP)
How to explain HACCP? ›
HACCP is defined as an internationally recognized systematic method of identifying, managing, and controlling significant hazards associated with the manufacture of food, including biological, chemical, and physical.
Which HACCP principle is the most important? ›
HACCP Principle 1: Conduct a Hazard Analysis
Hazard analysis is the most important principle used in the HACCP plan. This critical practice identifies the biological, chemical, or physical hazards that could occur at each step in your manufacturing process.
Why is HACCP important? ›
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.
What hazard is HACCP mostly concerned with? ›
Biological Hazards: These are the most significant and common hazards addressed by HACCP. Biological hazards include microorganisms such as bacteria, viruses, parasites, and fungi that can cause foodborne illnesses.
Why is it important to learn and apply the seven principles of HACCP? ›
Implementing a HACCP plan reduces the risks to consumers by controlling potential hazards that may be found in food. It also reduces the recall of any products that may have been contaminated due to processing or human error. HACCP means that food safety hazards are a priority for food businesses.
The seventh principle in HACCP is to establish recordkeeping procedures to verify that the plan is being implemented as written and, if necessary, provide proof of regulatory compliance.
What benefits does HACCP give you through your daily life? ›
The main benefits of HACCP-based procedures are: Saves your business money in the long run. Avoids you poisoning your customers. Food safety standards increase.
What is the HACCP decision tree? ›
The HACCP decision tree creates an easy to follow visual diagram of the steps in the food production process for a specific product, allowing you to accurately identify the critical control points (CCPs) in your food production process. It is a qualitative evaluation that uses questions to evaluate the steps.
What is the HACCP principle 6? ›
Hazard Analysis Critical Control Points (HACCP)—Principle 6: Establish Verification Procedures. HACCP verification is defined as those activities, other than monitoring, that establish the validity of the HACCP plan and ensure that the HACCP system is operating according to the plan.
