Hazard
Analysis
The first
step in HACCP is hazard analysis. This step involves identifying all of the
potential hazards that could occur during the production of a food product.
hazards can be physical, chemical, or biological in nature, and can occur at
any stage of the food production process.
Critical
Control Points
The second
step in HACCP is to identify the critical control points (CCPs). CCPs are those
points in the food production process where a hazard can be controlled or
prevented. There may be multiple CCPs for a single food product, and they will
vary depending on the type of product being produced.
Establishing
Critical Limits
The third
step in HACCP is to establish critical limits for each CCP. A critical limit is
a maximum or minimum value that must not be exceeded for a particular hazard.
For example, a critical limit for bacterial growth might be an internal
temperature of food that must not exceed 40 degrees Fahrenheit.
Monitoring
Procedures
The fourth
step in HACCP is to establish monitoring procedures for each CCP. Monitoring is
used to ensure that the CCP is operating within the established critical
limits. Monitoring procedures should be designed to detect deviations from the
critical limits so that corrective action can be taken if necessary.
Corrective
Actions
The fifth
step in HACCP is to establish corrective actions to be taken if a CCP exceeds
its critical limit. Corrective actions should be designed to prevent the
finished product from becoming unsafe for consumption. Common corrective
actions include reworking or destroying the finished product, as well as making
changes to the process to prevent future deviations from occurring.
Verification
Procedures
The sixth
step in HACCP is to establish verification procedures to ensure that the system
is working as intended. Verification activities can include audits,
inspections, and testing of products and processes. These activities help to
ensure that the HACCP system is effective in controlling hazards and producing
safe food products.
Recordkeeping
Procedures
The seventh
and final step in HACCP is to establish recordkeeping procedures. Recordkeeping
is essential for documenting the implementation of the HACCP system and for
tracking any changes that are made to it over time. Recordkeeping also helps to
ensure that the HACCP system is being followed and provides a means of
investigating any problems that may occur.
HACCP
Certification Classes
HACCP is a
voluntary food safety program that can be implemented by any food business.
There are many private organizations that offer HACCP certification classes and
training in HACCP principles. By attending these HACCP certification classes
you can gain valuable information and guidance on how to implement a HACCP
system in your food business.
Conclusion
The Hazard
Analysis and Critical Control Point (HACCP) system is a tool that can be used
to produce safe food products. The system is based on seven principles: hazard
analysis, critical control points, establishing critical limits, monitoring
procedures, corrective actions, verification procedures, and recordkeeping.
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