Hazard Analysis and Critical Control Points (HACCP)

The HACCP team should list all potential hazards that could reasonably be expected to occur at each step of the process. These hazards can include biological, chemical, and physical hazards. After identifying the hazards, the team assesses their significance by considering both the likelihood of occurrence and the severity of the potential consequences.

Hazard analysis must consider the following:

1. Raw Material Hazards (incoming goods)
2. Process Hazards (steps, equipment)
3. Product Hazards (intended or unintended use)

Good Hygiene Practices (GHPs) are an essential foundation for the successful implementation of a HACCP plan. GHPs encompass a range of requirements and practices that must be established and followed to ensure food safety.

There is no single preferred method for determining Critical Control Points (CCPs) within the HACCP system. The HACCP team has the flexibility to choose a methodology that is most appropriate for their specific food business, as long as it is consistent and effectively identifies CCPs.

Critical limits are essential in HACCP to establish control over the identified significant food safety hazards at each Critical Control Point (CCP). A critical limit is a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled to prevent, eliminate, or reduce a hazard to an acceptable level.

Each DDP must be scientifically validated before being implemented.

Monitoring of Critical Control Points (CCPs) is a crucial aspect of the Hazard Analysis and Critical Control Points (HACCP) system. Monitoring involves scheduled measurements or observations at a CCP to ensure that the critical limits established for that specific point are being met.

Despite the efforts put into developing a HACCP plan and implementing control measures, there may still be instances when a loss of control occurs in the food production process. It is crucial to recognize and respond to such situations promptly to minimize the potential impact on food safety.

Validation and verification are crucial components of the HACCP system to ensure the effectiveness and reliability of the plan in controlling significant hazards. Verification includes activities such as; monitoring record reviews, calibration, sampling, corrective actions, and other methods to ensure the HACCP plan is working as intended.

Documentation and record-keeping are vital components of a HACCP system. They play a crucial role in demonstrating that a food business has implemented and maintained an effective food safety management system. The documentation should be regularly reviewed and updated as needed to reflect any changes in processes, hazards, critical limits, or procedures. Proper record-keeping and documentation provide transparency, facilitate audits and inspections, support continuous improvement efforts, and ensure the effectiveness of the HACCP system.