HACCP

Hazard Analysis Critical Control Point or HACCP is the start of the food safety management system (FSMS), for any food business, and is key for any growing food business.

It can help you to review your business and understand the process of production.

HACCP Legal requirement

 

The engineering industry developed HACCP as a quality system. It is a way of ensuring that products are manufactured to specification at the end of the production line. This is rather than testing each one, possibly to destruction. It is also used to ensure product safety.

The food industry adopted HACCP in the 1960s to produce the food for the space program. The idea of astronauts having food poisoning in space, doesn’t bear thinking about!

 

HACCP space programme

 

It is a legal requirement in the UK for any food or drink business to have a HACCP plan or study (EU Regulation 852/2004). In the UK the Food Standards Agency also produces a document called Safer Food Better Business, aimed at small food and drink businesses. Best practice is for the study to also follow the seven principles of Codex Alimentarius.

These are:

HACCP Principles

PRINCIPLE 1

Conduct a hazard analysis by preparing a list of the steps in the production process and determining the potential and actual hazards and any preventative measures in place. These can include physical,  microbiological  and chemical hazards.

PRINCIPLE 2

Determine the Critical Control Points (CCPs). This is usually done by using a decision tree, examples on the UN Food  website or Food Standards Agency Resources

PRINCIPLE 3

Establish critical limit(s) for each identified CCP.

PRINCIPLE 4

Establish a system to monitor control of the CCP.

PRINCIPLE 5

Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.

PRINCIPLE 6

Establish procedures for verification to confirm that the HACCP system is working effectively.

PRINCIPLE 7

Establish documentation concerning all procedures and records appropriate to these principles and their application.

HACCP Review

HACCP Team

The hazard analysis is best undertaken by a team.  It is important that each area of the business, such as buying and engineering, has a representative in the team. This makes sure that all areas of the business are represented. There should be at least one member of the team having formal qualifications in HACCP. Each team member needs to understand how to use the HACCP principles to assess a process/es. This will involve training.

HACCP Review and Maintenance

Review the plan formally on a regular basis and when you add a new type of product or change the production process. Alimenti can act as the expert team member for your team. It is important to document the study and any reviews, as well as details of the HACCP team. It is imperative that the team at the manufacturing site takes responsibility for implementing and developing the food safety management system and that it becomes second nature.

There is a free resource of the FSA website which will take you through the essentials, here.

HACCP Systemic Approach

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