Basics of HACCP

Basics of HACCP

 

  Food safety has become a common concern worldwide, making public health agencies and governments of several countries look for more efficient ways to monitor production chains (Makiya and Rotunda 2002). Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.

 Milestone of “HACCP” 

1. The HACCP system was introduced in the United States in 1971 by the Pillsbury Company in collaboration with the National Aeronautics and Space Administration (NASA) and the US Army Natick Research and Development Laboratories 

 2. In 1972 Pillsbury Company in the United States began the application of its HACCP 102020 concept to the manufacture of its consumer food products 

3. In 1990 Globalization Started with Fish & Meat industries, HACCP approval by Indian Government bodies . 

4. International Standard ISO 22003 (2006) defines food safety management system (FSMS) as the set of interrelated or interacting elements to establish policy and objectives and to achieve those objectives, used to direct and control an organization with regard to food safety correlated with the HACCP concept 

Steps of HACCP

 HACCP include twelve important steps which are developed by incorporating pre-steps with basic seven HACCP principles ). 

1. Assemble HACCP Team: There are many areas of expertise that should be represented for a comprehensive analysis of the production / processing / marketing system. Each member of the HACCP team may cover more than one area of expertise according to their technical background and professional experience.

 2. Describe Product: A full description of the product should be drawn up, including relevant safety information such as:

i Composition: (e.g. raw materials, ingredients, additives, etc.); physical/chemical structure (including water activity, pH, etc)

 ii Processing :(e.g. heating, freezing, drying, etc. and to what extent) 

iii Microbiological or chemical criteria: Applicable including microbial/static treatments (cooling, freezing, brining, heat-treatment, etc 

iv Packaging: (e.g. carton, hermetic/canning, vacuum, modified atmosphere) 

v Storage and distribution conditions: methods of distribution; 

vi Required shelf life (e.g. “use by date” or “best before date”); 

vii Instructions for use.

3. Identify intended Use: The HACCP team should define about the normal or expected uses of the products and targeted consumers. The terms should specify about the age groups of customer, health condition of indented users of particular product 

 4. Construct Flow Diagram: A flow diagram should be drawn showing each step in the operation, from purchase of raw materials to serving food to consumers. Flow diagram is very important step to understand whole processing steps in detail.

 5. Onsite Confirmation of Flow Diagram: Steps must be taken to confirm the processing operation against the flow diagram during all stages and hours of operation, and the flow diagram amended where appropriate.

6. Conduct a Hazard Analysis: The purpose of the hazard analysis is to develop a list of hazards which are of such significance that they are reasonably likely to cause injury or illness if not effectively controlled. 

7. Identify the Critical Control Point (CCP): A critical control point is defined as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. 

8. Establish the Critical Limit(s): A critical limit is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP toprevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard. A critical limit is used to distinguish between safe and unsafe operating conditions at a CCP. Critical limits should not be confused with operational limits which are established for reasons other than food safety . 

9. Establish a System to Monitor Control of the Critical Control Point: Monitoring is a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification. Monitoring serves three main purposes. 

10. Establish the Corrective Action: If CCP is not under control, establish the corrective action like changing processing condition such as processing temperature, time, etc. The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence. 

11.Establish procedure for verification : Establish procedure for verification to confirm that the HACCP system is working effectively. Verification is defined as those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. 

12. Establish Documentation: There are certain written records or kinds of documentation that are needed in order to verify that the system is working.