2014

HACCP: Concept & Its principles

HACCP

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS

THE CONCEPT HACCP WAS CONCEIVED IN THE 1960 WHEN THE US NA-

TIONAL AERONAUTICS AND SPACE ADMINISTRATION (NASA) ASKED

PILLSBURY TO DESIGN AND MANUFACTURE THE FIRST FOODS FOR SPACE

FLIGHTS. SINCE THEN, HACCP HAS BEEN RECOGNIZED INTERNATIONALLY AS

A LOGICAL TOOL FOR ADAPTING TRADITIONAL INSPECTION METHODS TO A

MODERN, SCIENCE-BASED, FOOD SAFETY SYSTEM

CONCEPT: HACCP IS A SYSTEMATIC APPROACH

To maintain food safety;

To prevent allegiance, physical, chemical, and biological hazards;

o Biological - harmful (pathogenic) bacteria like salmonella and E. coli, viruses or Moulds /

fungal growths.

o Chemical - cleaning chemicals or pest baits

o Physical - hair, glass, wood, metal

It is a food safety technique that relies on the identification of critical control points (ccp's) in food

production and preparation processes.

Closely monitored ccp’s will ensure that food is safe for human consumption.

It avoids traditional "Finished product sampling" and seeks to identify hazards and reduce risks

throughout all stages from farm to fork.

Referred as the prevention of hazards rather than finished product‘s inspection.

The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA)

say that their mandatory HACCP programs for juice and meat are an effective approach to food

safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood

and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food

industries.

WHO HAS TO APPLY FOR HACCP?

HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical

industry including:

Farms, fisheries and dairies

Processors of meats, fish and feed

Manufacturers of bread and cereals, beverages, canned and frozen food

Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile

caterers

Manufacturers of prescription and non-prescription drugs and remedies

Food processing units

HACCP 7 PRINCIPLES/PROCESS:

BENEFITS

Improved food safety

Increased business awareness of food risks

Greater product and raw ingredient traceability

Increased buyer and consumer confidence

Consistency in inspection criteria

Promotion of internal review of processes

Supports business leadership through the direction of resources to safety critical elements of the

process

Compliance with food law

Reduction in complaints

Reduced risk of negative publicity

Improved responsiveness to problems through devised corrective action