07/08/2021
What is HACCP?
HACCP (Hazard Analysis Critical Control Point) is a global standard of food safety which was developed by NASA in 1960s to provide safe food to astronomers. After the outbreak of Clostridium Botulinum it was adopted by FDA in 1974 and lastly international definition of HACCP was provided by Codex Alimentarius in 1993.
Basic concept of HACCP is to prevent the unintentional contamination of food which can cause possible danger to consumer health. CCP is a step or a point or a procedure which can be applied to eliminate/ prevent/ reduce the food safety hazard to an acceptable level. HACCP applies to the whole supply chain which includes growing, processing, manufacturing, distributing, and retailing of food for consumption. HACCP is essential to prevent foodborne illnesses and to also reduce recalls and help the business save money. Millions of people get sick and hospitalised due to various pathogen contamination. Listeria and Salmonella are one of the major culprits. Food Recalls and food-borne illness cost millions and billions of dollars to not only Australian but global economy.
HACCP control various potential hazards which include biological (Salmonella, E.coli, Listeria spp, Clostridium spp), physical (wood, metal, glass, plastic, stones), chemical (cleaners, lubricants, pesticides), and allergens (milk, lupin, fish, peanut, wheat, sesame, egg, soy, tree nuts, and shellfish). Allergens mentioned are specific to Australia & New Zealand as per FSANZ.
HACCP is based on 7 Principles:
1- Conduct a Hazard Analysis:
Listing steps in process and identify where significant hazard likely to occur.
2- Identify CCP:
Step or a point or a procedure which can be applied to eliminate/ prevent/ reduce the food safety hazard to an acceptable level.
3- Establish Critical limits:
It is a maximum or minimum value at which biological, chemical, or physical parameter must be controlled to prevent/ eliminate/ reduce the occurrence of food safety hazard.
4-Monitor CCP:
The HACCP team describe monitoring procedures of CCP.
5-Establish Corrective Actions: Procedures followed when a deviation occurs in a critical limit. Investigation must be conducted to know what caused the deviation and how to prevent it from reoccurrence.
6-Verification:
Audit the HACCP system to ensure it is operating according to the plan.
7-Documentation/ Record Keeping: Recording information that can be used to prove the food was produced safely.
HACCP system must be built on the Good Manufacturing Practices (GMP’s) and Prerequisite Programs (PRPs). Few example of PRPs include Cleaning & Sanitation, Allergen Management and Control, Food Defence, Pest Control, Approval of Suppliers, Personal Hygiene, Training, Receiving/ storage and shipping. All PRPs should be documented and regularly audited.
