HACCP In Food Processing

Hazard Analysis and Control of Critical Points in Food Processing (HACCP)

HACCP is a dynamic process which is designed to systematically identify and assess specific food safety hazards, and to establish controls that focus on prevention rather than reliance on end product testing.  

Hazards critical to food safety are identified at each process step, critical limits are set, and are monitored for loss of control.  Appropriate corrective actions are applied when non compliances (loss of control) occur, and action taken to avoid recurrence.

HACCP System

A HACCP system is not a replacement for other food hygiene requirements, but part of a package of measures aimed at assuring safe processing.  HACCP should be built on a foundation of standard operating procedures which are designed to control general hazards in a standard way. These prerequisites could include:

• requirements for equipment and raw materials
• the safe handling of food (including packaging and transport)
• food waste procedures
• pest control procedures
• cleaning and disinfection
• water quality
• maintenance of the cold chain
• staff health
• personal hygiene
• training.

HACCP is incorporated into ISO 22000, a comprehensive food safety management system, which was developed in close cooperation with the Codex Alimentarius Commission.  It also incorporates some of the principles of ISO 9001 and has resulted in the full integration of HACCP and more clearly defined pre-requisites into a company’s quality management system, rather than their operation as stand-alone entities.  The standard also has the benefit of harmonising national and international standards of food safety management assuring that contractual requirements, as well as the requirements of food safety regulators are met.

Applying HACCP in Practice

Whether HACCP is implemented on its own or as part of a more comprehensive system such as ISO 22000, the application of the seven Codex Alimentarius HACCP principles requires these steps:

• assemble the HACCP team
• describe the product
• identify the intended use
• construct a flow diagram
• confirm the flow diagram on-site
• list all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards (Principle 1)
• determine Critical Control Points (Principle 2)
• establish critical limits for each CCP (Principle 3)
• establish a monitoring system for each CCP (Principle 4)
• establish corrective actions (Principle 5)
• establish verification procedures (Principle 6)
• establish documentation and record keeping (Principle 7).

Carrying out a HACCP study in accordance with these principles and steps is generally referred to as ‘Classical HACCP’.

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