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HACCP system: description, standards and certification

Emergentcold
October 11, 2024

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In the vast world of food safety, the HACCP system has emerged as an essential guideline to guide companies towards excellence and the trust of their consumers.

Navigating the HACCP standards and certification process can determine success in the competitive food market.

In this article, we will give a comprehensive overview of this system, discussing the steps to its effective implementation and the benefits of adhering to a globally recognized standard.

Check out all the information on fundamental precautions for any business involved in the food chain!

What is the HACCP system and what is it purpose?

The HACCP system, which stands for Hazard Analysis and Critical Control Point, is a preventive protocol system focused on food safety.

This system was developed to identify, check and control physical, chemical and biological hazards throughout the food production chain, from the raw material to the product ready for delivery to the end consumer.

Thus, the protocol is essential in industries and food services, as it guarantees that food is safe for consumption, reducing the risk of contamination and promoting public health.

It’s also worth noting that this method is recognized in many parts of the world and is often legally binding.

HACCP principles

Origin of the protocol

The Hazard Analysis and Critical Control Pointwas created in the 1960s, through the initiative of the American company Pillsbury, in partnership with NASA – National Aeronautics and Space Administration, and the U.S. Army Laboratories in Natick.

Since 1980, the United Nations’ World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have recommended that companies apply the protocol.

The 7 basic principles of the HACCP system

The system has seven basic principles that involve risk analysis and systematic control over specific points in food production.

Check out the seven principles below:

1. Identification of hazards

The first step involves a thorough evaluation of all the processes that the food product goes through in order to identify possible hazards that could compromise its safety, from production to final consumption.

Whether it’s a biological risk (such as bacteria), a chemical hazard (such as contaminants) or physical risks (such as metal fragments), it’s very important to recognize them in order to establish effective control procedures.

2. Definition of critical control points

These points are part of essential steps in the food manufacturing process, where it is possible to prevent, reduce or eliminate identified safety risks.

It is essential to detect these steps and act on them, as this will ensure that the food is handled correctly.

This requires detailed knowledge of the entire production chain, from obtaining the raw material to the product in the hands of the consumer. Identifying and managing these critical points is a key element in maintaining food safety.

3. Establishing critical limits

Limits are maximum and/or minimum values established for control measures that need to be maintained at each critical control point.

These values can include time, temperature, humidity, pH, among other factors capable of preventing, eliminating or reducing hazards. Establishing these limits ensures that critical control points are effectively managed.

4. Monitoring procedures

Monitoring is the operation of checking to ensure that critical limits are maintained. This involves establishing observation or measurement methods and the frequency with which these checks should take place.

Maintaining strict control and exhaustively documenting this data is essential for HACCP validation.

5. Establishing corrective actions

Corrective actions are implemented when monitoring indicates that a given critical point is not under control. These actions include solving the problem and preventing it from happening again, as well as deciding on the fate of the affected product.

It is important that these actions be clearly defined and documented when planning the system.

6. Verification procedures

Verification encompasses the activities that confirm the effectiveness of all the elements of the food safety protocol.

This may include additional analyses, tests and inspections carried out by external parties in order to validate the results of the monitoring procedures, as well as periodically auditing the entire HACCP system to ensure its continued effectiveness.

7. Creation of a system of records

A system of records is essential to document all HACCP steps and activities. Detailed records provide written evidence that controls are in place and working as intended.

Such records can include hazards identified, monitoring carried out, corrective actions taken and the results of checks.

3. Establishing critical limits

Limits are maximum and/or minimum values established for control measures that need to be maintained at each critical control point.

These values can include time, temperature, humidity, pH, among other factors capable of preventing, eliminating or reducing hazards. Establishing these limits ensures that critical control points are effectively managed.

4. Monitoring procedures

Monitoring is the operation of checking to ensure that critical limits are maintained. This involves establishing observation or measurement methods and the frequency with which these checks should take place.

Maintaining strict control and exhaustively documenting this data is essential for HACCP validation.

5. Establishing corrective actions

Corrective actions are implemented when monitoring indicates that a given critical point is not under control. These actions include solving the problem and preventing it from happening again, as well as deciding on the fate of the affected product.

It is important that these actions be clearly defined and documented when planning the system.

6. Verification procedures

Verification encompasses the activities that confirm the effectiveness of all the elements of the food safety protocol.

This may include additional analyses, tests and inspections carried out by external parties in order to validate the results of the monitoring procedures, as well as periodically auditing the entire HACCP system to ensure its continued effectiveness.

7. Creation of a system of records

A system of records is essential to document all HACCP steps and activities. Detailed records provide written evidence that controls are in place and working as intended.

Such records can include hazards identified, monitoring carried out, corrective actions taken and the results of checks.

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