by the National Advisory Committee on Microbiological Criteria for Foods. It is endorsed by the United Nations (U.N.) Food and Agricultural Organization and the World Health Organization and in the U.S. HACCP has been widely used by industry since the late 1970s and is now internationally recognized as the best system for ensuring food safety. The practical and proactive system of HACCP evolved from these efforts to understand and control food safety failures. To ensure that food used for space missions would be safe, NASA would need to test almost all manufactured products, leaving little for use. The limitations of end-product testing became evident to those who were trying to provide the safest possible food products. Army Laboratories to provide safe food for space expeditions. The concept was developed in the 1960s by the Pillsbury Company, while it was working with the National Aeronautics and Space Administration (NASA) and U.S. The HACCP system addresses and controls all significant hazards associated with a particular product. Although consumers have historically been most concerned with chemical hazards such as pesticide residues and heavy metal contamination, microbiological contaminants and allergens have been the recent focus of public health officials. Thus, HACCP provides a structure for assessing risks or what could go wrong and for putting the controls in place to minimize such risks.įoodborne hazards controlled through HACCP include physical, chemical, and microbiological agents that have the potential to cause adverse health effects when a food containing them is eaten and that are reasonable likely to occur if not controlled. In addition, the HACCP system relies on extensive verification and documentation to assure that food safety has not been compromised during any step. Should the process fall outside these limits, preplanned corrective actions are taken to prevent the potentially defective product from entering the market. Monitoring procedures are carried out to evaluate whether these critical limits are met. The steps during which these hazards can be controlled are identified and critical limits are set for key processing steps, such as processing temperatures and holding times. Significant hazards for a particular food product are identified after a review of all the processing steps and use of scientific information. Rather, HACCP attempts to decrease that possibility to an acceptable level. HACCP is not zero risk and does not eliminate the possibility of a hazard getting into the food product. It is useful to think of HACCP as a preventative food safety system and not a traditional quality control inspection system. HACCP is a system that relies on process controls to minimize food safety risks in the food processing industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. Clear records allow you to show external parties such as environmental health officers (EHOs) that you are upholding high standards of food safety and demonstrate due diligence.The acronym HACCP stands for “Hazard Analysis Critical Control Point” (pronounced ‘hás Record keeping: establish documentation and record what was done to ensure that food was produced in a safe manner. product testing and instrument calibration). Control measures should describe how measurements should be taken, who is responsible for the measurements, and more.Įstablish corrective actions: describe which actions should be taken if critical limits are breached and what steps can help correct the process.Įstablish verification procedures: establish procedures that ensure the validity of your HACCP system (e.g. This is to ensure that the process is under control. Monitor the control measures at each CCP: establish the monitoring procedures to measure the critical limits at each critical control point. Example: cooking food to a core temperature of 75☌. Critical control limits can be temperature, time, pH, weight or even salt concentration. Identify the critical control points (CCPs): identify the points in the process at which a control can be applied to prevent, eliminate or reduce a hazard to acceptable levels.Įstablish critical limits at CCPs: The NACMCF defines critical control limit as “a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard”. Conduct a hazard analysis: review all steps in the process to identify where food safety hazards are likely to occur.
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