About Hazard Analysis And Critical Control Points

Hazard analysis and critical control points (HACCP) is an effective preventive way to deal with food security from physical, chemical, and biological hazards in production procedures that can bring about the finished product to be dangerous, and it also formulates measurements in order to diminish these risks to a protected level. In this way, HACCP is described as the anticipation of risks as it is opposed to finished item investigation. The HACCP framework can thus be utilized at all phases of a food chain, from the production of food and its preparation process including packaging, distribution, and so forth.

HACCP and ISO Registration are thus issued for different purposes but they are also complimentary. Both focus on the food business but there are different aspects of it, although there is some overlap. HACCP emphasizes the importance of sanitation of facilities, equipment, and products and it also controls the production process. ISO, on the other hand, is a quality control method. It is broader in nature and also takes into account all the supporting processes as well. Both the standards can be implemented either individually or simultaneously and both systems require formal ISO registration.

The United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) requires compulsory HACCP programs for meat and juice as a viable way in order to deal with protecting and also the safety of public health. Meat HACCP frameworks are managed by the USDA, while juice and seafood are directed by the FDA. All the other food organizations in the United States that are required in order to enroll with the FDA under the Bioterrorism Preparedness and the Public Health Security and Response Act of 2002, and additionally firms outside the United State that trade food to the US, is transitioning to a  compulsory Hazard Analysis and Risk-based Preventive Controls (HARPC) arranges.

The hazard analysis critical control point (HACCP) is applied to the following sectors-

  • Fish and seafood products
  • Fresh-cut yields
  • Water Quality Management
  • Food outlets
  • Juice and nectar products
  • Poultry and meat products
  • School food and service

The seven HACCP standards are thus incorporated into the universal standard ISO 22000 FSMS 2005. This standard is a complete food safety and the quality administration framework in joining the components of essential programs (GMP and SSOP), HACCP and the quality administration framework, which together shape an association’s Total Quality Management framework.

Followings are the principles of HACCP:

  • Conduct a hazard analysis –

Plans decide the food safety risks and it distinguishes the preventive measures which can thus be applied in order to control these hazards. A food safety risk is any physical, chemical or a biological property that may bring about the fact that food is hazardous for human utilization.

  • Distinguish critical control points –

A critical control point (CCP) is a step, point, or a technique in a process of food manufacturing at which control can be applied and, therefore, food safety risks can be eliminated, prevented, or lessened to a satisfactory level.

  • Formulate critical limits for each critical control point –

A critical limit is the most extreme or the least esteem to which a chemical, biological, or physical risk must be controlled at a critical control point to eliminate, prevent or lessen the risk to a satisfactory level.

  • Establish critical control point to observe prerequisites –

Monitoring of activities is important in order to guarantee that the procedure is under control at each critical control point. In the United States, the FSIS requires every procedure of monitoring and its recurrence be recorded in the HACCP plan.

  • Establish remedial activities –

These actions are to be taken when observation specifies a deviation from a formulated critical limit. The final regulation requires HACCP plan of a plant to recognize the remedial actions to be made if the critical limit is not met. Remedial activities are expected to guarantee that no product/food is injurious to well be or contaminated therefore if the deviation enters a business.

  • Establishing techniques for guaranteeing the HACCP framework is fulfilling in as proposed –

Approval guarantees that the plants do what they were intended to do; that is, they are fruitful in guaranteeing the manufacturing of a safe item. Plants will be required to approve their own HACCP plans. FSIS won’t favor HACCP plans ahead of time, however, will survey them for conformance with the final regulation.

Verification guarantees the HACCP plan is sufficient, that is, regulating in as planned. Verification techniques may incorporate such exercises as an audit of HACCP plans, critical limits, CCP records, and microbial analysis and examination. FSIS is requiring that the HACCP plan incorporates verification undertakings to be performed by plant workforce. Check errands would likewise be performed by the inspectors of FSIS. Both FSIS and industry will attempt microbial testing as one of a few confirmation exercises.

Verification additionally incorporates “approval” – the procedure toward discovering proof for the exactness of the HACCP framework (e.g. scientific proof for critical limitation).

  • Establishment of record keeping methodology –

The HACCP direction requires that all plants keep up specific reports, including its risk examination and composed HACCP plan, and records archiving the checking of critical limits, critical control points, verification exercises, and the treatment of preparing deviations. Execution includes observing, checking, and approval of the everyday work that is consistent with administrative prerequisites in constantly. The distinctions among those three sorts of work are given by Saskatchewan Agriculture and Food.

It is relatively easy to combine HACCP and ISO registration into one overall management system that meets both the requirements for ISO 9000 and the requirements for HACCP. In fact, ISO 22000 is a new standard that specifies the complete requirements for a food safety management system. ISO 22000 has incorporated all the elements of HACCP and of Good Manufacturing Practices (GMP).

If you want to Apply for ISO Registration, you can go with ISO Certificate Online.

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