HACCP: Hazard Analysis & Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points. This is the internationally recognized organization which is considered as the best method for reducing the risk of food hazards. It is one of the clauses of food and management system. HACCP certification is necessary for food management system license. This we can say is one of the prevention methods for food safety system. The measurable steps are taken to improve the quality of food. The ISO standards work for the welfare of society, some technical committee is also involved in it. Thus every standard is recommended for improvement and analyzation of multiple systems. To overcome from the problem of stale food several measure points are implemented. These steps can be implemented to protect people from the wrong intake. To monitor the problem and protecting it by every possible is the main focus of . An international organization of standardization is considered for worldwide accuracy in the management system.
HACCP includes chemical, biological and physical hazards to improve the quality of food. The specified process is referred for improvement of product quality, manufacturing, and handling of food products. The implementation of HACCP steps leads to elimination or you can say the improvement in food safety hazards. Awareness regarding this issue is increasing day by day. Every small or large scale organization is stepping out together for improvement in food quality. Raising the good quality of crops and manufacturing it with fine quality are also involved in it. This improvement system in food safety hazards is not easy to build as it requires two methods such as HACCP Plans and Prerequisite Programs.
HACCP certification is implemented for each process and product of food safety. This includes the best possible methods to identify the problem and eliminate it with requiring solutions. Therefore HACCP awareness is very much important in the case of improvement of food quality. Several technical improvements like temperature control, preservation time, pH value, salt level, chlorine level and other characteristics come under it to control the hazards. HACCP plans include the several steps such as:
- Verification
- Documentation
- Monitoring procedures
- Critical limits
HACCP plans are created for establishing critical limits. After the process of the step of identification the control measures are taken under the process of critical control limits. The preservation methods are used to control the problems by corrective actions. Critical limits documentation is considered under HACCP plans.
Food safety management systems that are HACCP-based are:
HACCP system is based on seven principles. Hence these principles are categorized under some operational and monitoring process. A critical control limit is based on scientific method; it is used to distinguish safe and unsafe conditions.
7 principles of Critical Control Point or HACCP plans are:
- Monitor the Hazard Analysis
- Steps are taken to determine the Critical Control Points
- Establish Critical Limits
- Implement the Monitoring Procedures
- Corrective Actions are taken to solve problem
- Verification Procedure is implemented.
- Record keeping method takes place with the help of Documentation Procedure.