HACCP Food Safety Management System
HACCP is An internationally used standard in food manufacturing, processing, treatment, and service organizations. This is an internationally recognized system for reducing the risk of safety hazards in food.
The association with a quality management system enables the food industry to manage the safety of food products under a definite management system structure. Its principles require identifying the vital control points in the manufacturing or service progressions and set-ups of food safety controls.
TUV Austria Bureau of Inspection & Certification has developed a systematic specification of an operational system for audit and certification for the food manufacturing and service industries.
HACCP Applies to the Entire Food Chain
History of this Standard
The National Aeronautics and Space Administration (NASA) of the United States of America sends space missions for various purposes.
- 1974 HACCP was included in regulations by USFDA for low acid canned foods.
- 1980 HACCP concept gained acceptance in many other food industries.
Principles of HACCP
Conduct a Hazard Analysis
- Physical Hazards.
- Dirt, animal hair, etc.
- Chemical Hazards.
- pesticide residues, veterinary drug residues.
- Biological Hazards.
- High contamination with bacteria, both pathogens, and non-pathogens.
- The likely occurrence of hazards and severity of their adverse health effects.
- The qualitative and /or quantitative evaluation of the presence of hazards.
- Survival or multiplication of microorganisms of concern.
- Production or persistence in foods of toxins, chemicals, or physical agents.
Determine the Critical Control Points CCPs)
- The acritical control point is a step in the process, at which control can be applied.
- The control is essential to prevent or eliminate the hazard, or in cases like pesticide residues, they should be brought to an acceptable level.
- To identify the critical control point for each of the hazards a “decision tree” is provided.
Establish Critical Limits
- For each food hazard, there will be limits to distinguish from acceptable to unacceptable.
- Depending upon the food product and food hazard, the limits will vary.
- For every critical control point, there should be a critical limit.
Establish a Monitoring System
- The mere establishment of critical limits is not enough; it needs to be monitored so that food hazard does not go beyond the critical limits established.
- There should be an inbuilt mechanism to monitor the system.
Establish a Procedure for Corrective Action, when monitoring at a CCP indicates a deviation from an established critical limit
- Principle 4 indicates the mechanism to monitor the critical limit for the flood hazard.
Establish Procedures for Verification to Confirm the Effectiveness of the Plan
- Application of principles from 1 to 5 makes a plan for food processing.
- There is a need to verify that the entire plan is actually working as per the plan so that food safety is ensured.
- After the verification, procedures for verification like auditing of the plan, random sampling, and checking, etc., need to be established.
Establish documentation concerning all procedures and records appropriate to these principles and their application
- The last principle is actually documenting.
- Documentation of procedures, records, principles, and their application is proof of the implementation.
Application of HACCP
The application of HACCP is as follows
- Assemble the Team.
- Describe Product.
- Identify intended Use.
- Conduct Flow Diagram.
- On-Site Verification of flow diagram.
- List all identified hazards associated with each step and consider preventative measures to control hazards.
Assembling the Team
- The food processing unit should be assured of the availability of food-specific knowledge and expertise for the development of the plan.
- Expertise can be arranged from outside.
- The scope of the plan should be identified.
- Each type of hazard i.e., physical, chemical, and biological may require different types of expertise and it should be clearly identified.
Describing the Product
- The food product to be made by the food processing unit has to be fully described.
- The end product may not be the food product for direct consumption.
- It could be the raw material for another processing unit to make food products.
Identifying the Intended Use
The use of the final product produced in the processing unit, likely uses of the product, need to be identified.
- How to transport?
- How to package?
- How to Store.
- Who will consume?
- How to consume?
Conducting Process Flow Diagram
- The team should prepare the process flow diagram for the unit starting from the receipt of the raw material to the final product.
- All the processes in the entire chain have to be captured.
- Steps preceding and following every operation have to be considered for making a process flow diagram.
Onsite verification of process flow diagram
- The next step in the logic sequence of application is to verify the process flow diagram by physically visiting all the places of the processing unit.
- This exercise should also capture the time taken by each operation.
- At the end of verification, if there are any corrections to be made to the process of the flow diagram, it should be done.
Prerequisites for Application
This is not a standalone program; it needs some basic requirements before it can be applied in any setup.
Construction, Layout, and facilities of premises
- Good Hygienic design and construction, appropriate location, and the provision of adequate facilities are necessary to enable hazards to be effectively controlled. Supplies of Water.
Supplier control and management of materials
- An adequate supply of potable water, with appropriate facilities for its storage, distribution, and temperature control, should be available whenever necessary to ensure the safety and suitability of food.
- Proper drainage and waste disposal systems and facilities should be provided.
- Drainage and disposable waste systems must be designed and constructed to avoid the risk of contaminating food or the potable water supply.
Cleaning and Sanitizing
- Properly designed systems should be provided for cleaning food, utensils, and equipment.
- Pests are a major threat to the safety and suitability of food.
- Personal Cleanliness.
- Health status of the food handler.
- Personal Behavior.
- Factors that can influence food safety during transport include vehicle cleanliness, dust fumes, temperature, humidity, separation from food to nonfood, etc.
- It is the ability to track any food through all stages of production, processing, and distribution.
- Traceability means that food movements can be traced one step backward and one step forward at any point in the supply chain.
- If a problem arises, there should be a mechanism with a food processing unit to retrieve food products from the food supply chain.
- For a successful implementation of the plan, trained manpower at all levels is required.
- All personnel working in food processing needs to be trained, and the training needs vary from cadre to cadre.
Benefits of Application of HACCP to the Industry
- In conventional end-product testing, there is a risk of losing the entire product batch if it fails to meet the product specifications/standards.
- Application of HACCP assures the production of safer and business risk is low and compliance to regulations.
- With proper documentation, the staff is very clear about food safety requirements, which improves time management.
HACCP Benefits to Customers
The risk from food hazards is reduced to the consumers if they are consuming HACCP certified foods and thereby it increases consumer confidence in food.
HACCP Benefits to Government
- The application of HACCP in the food industry helps the government in more than one way.
- It helps in efficient food control and also reduces health care costs due to improved public health
- Assured safe food supplies facilitate better international food trade.
In Addition, to HACCP audits we also offer a range of complimentary services:
- ISO Certifications
- ISO 9001:2015 QMS
- ISO 14001:2015 EMS
- ISO 45001:2018 OHSMS
- ISO 50001:2018 EnMS
- ISO 27001:2018 ISMS
- ISO 20000:2018 ITSMS
- Halal Certification
- ISO 22000:2018 FSMS
- FSSC 22000 V5
- ISO 21001:2018 EOMS
- ISO 29990:2010 LSMS
- ISO 20121:2012 ESMS
- ISO 22301:2019 BCMS
- ISO 37001:2016 ABMS
- ISO 28000:2007 SCMS
- ISO 13485:2016 MDSM
- ISO 39001:2012 RTSMS
- ISO 31000:2018 Risk Management – Guidelines
- ISO 3834 – Quality Requirements for Fusion Welding of Metallic Materials
- ISO 22716 – GMP
- “Covid-Shield” Certification
- GlobalG.A.P. Certification
- IFS Certification Services
- Process improvement solutions
What does HACCP Stand for?
HACCP Stands for Hazard Analysis and Critical Control Point.
What do you mean by 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.
What are the types of Hazard?
- Biological Hazard.
- Chemical Hazard.
- Physical Hazard.
Would you mind sending an Enquiry so we can assist you in getting certified?Send Enquiry