The abbreviation HACCP stand for Hazard Analysis Critical Control Points. It is a Food Safety methodology that relies on the identification of Critical Control Points (CCP’s) in food production and preparation processes. Closely monitored CCPs will ensure that food is safe for human consumption.
It avoids traditional “end product testing” and seeks to identify hazards and reduce risks throughout all stages from producer to plate.
The History of HACCP
The approach was originally derived from Engineering System’s – “Failure Mode and Effect Analysis”. It was further developed by Pillsbury / NASA for the American Space Programme. Hazard Analysis Critical Control Points reduced the risk of astronauts suffering from the effects of consuming contaminated food whilst in space. HACCP Principles are now promoted and incorporated into Food Safety Legislation in many Countries.
There are 7 principles of HACCP:
The HACCP principles consist of the following:
- Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels
- Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels
- Establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards
- Establishing and implementing effective monitoring procedures at critical control points
- Establishing corrective actions when monitoring indicates that a critical control point is not under control
- Establishing procedures, which shall be carried out regularly, to verify that the measures outlined in the above paragraphs
- And, establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in the above paragraphs.