HACCP

Hazard Analysis and Critical Control Points

What is HACCP?

 HACCP means Hazard Analysis and Critical Control Points is a systematic approach to food safety from chemical, biological and physical hazards in production process especially in culinary arts that may affect the finished product to be hazardous, this keeps the finished products to the safe level. Today HACCP system is used in different kind of food industry.

From restaurants, food production and for preparation processes. The Food and Drug Administration (DFA) and the United States Department of Agriculture (USDA) say that requiring the food industry to follow HACCP system keeps the food safe and also protects public health.

HACCP BASIC CULINARY

Principles of HACCP

The seven HACCP principles are incorporated in the worldwide standard ISO 22000 FSMS 2005. This standard is a complete sustenance security and quality administration framework consolidating the components of essential programmes (gmp & SSOP),

HACCP and the quality administration framework, which together structure an association’s Total Quality Management system.

  1. Conduct a Hazard Analysis.
  2. Focus the Critical Control Points (CCPs).
  3. Create Basic Limit.
  4. Create a framework to Monitor Control of the CCP.
  5. Create the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
  6. Create methods for verification to affirm that the HACCP system is working adequately.
  7. Create documentation concerning all methods and records suitable to these standards and their application.

This system is applied to:

  • Fish and fishery products
  • Fresh-cut produce
  • Drinks and nectary products
  • Food outlets
  • Meat and poultry products
  • School food and services


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