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HACCP
Hazard Analysis Critical Control Points
HACCP
(pronounced hassip) is a system originally
designed by NASA for monitoring food production.
HACCP involves seven principles:
- Analyze hazards. Potential hazards associated with a food
and measures to control those hazards are
identified. The hazard could be biological,
such as a microbe; chemical, such as a toxin;
or physical, such as ground glass or metal
fragments.
- Identify critical control points. These are points in a food's production--from
its raw state through processing and shipping
to consumption by the consumer--at which
the potential hazard can be controlled or
eliminated. Examples are cooking, cooling,
packaging, and metal detection.
- Establish preventive measures with critical
limits for each control point. For a cooked food, for example, this might
include setting the minimum cooking temperature
and time required to ensure the elimination
of any harmful microbes.
- Establish procedures to monitor the critical
control points. Such procedures might include determining
how and by whom cooking time and temperature
should be monitored.
- Establish corrective actions to be taken
when monitoring shows that a critical limit
has not been met--for example, reprocessing or disposing
of food if the minimum cooking temperature
is not met.
- Establish procedures to verify that the system
is working properly--for example, testing time-and-temperature
recording devices to verify that a cooking
unit is working properly.
- Establish effective recordkeeping to document
the HACCP system. This would include records of hazards and
their control methods, the monitoring of
safety requirements and action taken to correct
potential problems. Each of these principles
must be backed by sound scientific knowledge:
for example, published microbiological studies
on time and temperature factors for controlling
foodborne pathogens.
Advantages
HACCP offers a number of advantages over
the current system. Most importantly-
- Focuses on identifying and preventing hazards
from contaminating food
- Is based on sound science
- Permits more efficient and effective government
oversight, primarily because the
recordkeeping
allows investigators to see how well
a firm
is complying with food safety laws
over a
period rather than how well it is
doing on
any given day
- Places responsibility for ensuring food safety
appropriately on the foodservice
facility,
manufacturer or distributor
- Helps food companies compete more effectively
in the world market
- Reduces barriers to international trade.
Education and Training
The success of a HACCP system depends on
educating and training management and employees
in the importance of their role in producing
safe foods. This should also include information
the control of foodborne hazards related
to all stages of the food chain. It is important
to recognize that employees must first understand
what HACCP is and then learn the skills necessary
to make it function properly. Specific training
activities should include working instructions
and procedures that outline the tasks of
employees monitoring each Critical Control
Point (CCP).
Management must provide adequate time
for
thorough education and training. Personnel
must be given the materials and equipment
necessary to perform these tasks. Effective
training is an important prerequisite
to
successful implementation of a HACCP
plan.
Developing a HACCP Plan
The format of HACCP plans will vary.
In many
cases the plans will be product and
process
specific. However, some plans may use
a unit
operations approach. Generic HACCP
plans
can serve as useful guides in the development
of process and product HACCP plans;
however,
it is essential that the unique conditions
within each facility be considered
during
the development of all components of
the
HACCP plan.
In the development of a HACCP plan, five preliminary tasks need to be accomplished before the application
of the HACCP principles in a foodservice
location.
Assemble the HACCP Team
The first task in developing a HACCP plan
is to assemble a HACCP team consisting of
individuals who have specific knowledge and
expertise appropriate to the location. It
is the team's responsibility to develop the
HACCP plan. The team should be multi disciplinary
and include individuals from areas such as
engineering, stewarding, production, receiving,
and Front of the House. The team should also
include local personnel who are involved
in the operation as they are more familiar
with the variability and limitations of the
operation. In addition, this fosters a sense
of ownership among those who must implement
the plan. The HACCP team may need assistance
from outside experts who are knowledgeable
in the potential biological, chemical and/or
physical hazards associated with the products
and the processes. Local Health Departments
are a great resource. However, a plan which
is developed totally by outside sources may
be erroneous, incomplete, and lacking in
support at the local level.
Due to the technical nature of the information
required for hazard analysis, it is recommended
that experts who are knowledgeable in the
food process should either participate in
or verify the completeness of the hazard
analysis and the HACCP plan. Such individuals
should have the knowledge and experience
to correctly:
(a) conduct a hazard analysis;
(b) identify potential hazards;
(c) identify hazards which must be
controlled;
(d) recommend controls, critical limits,
and procedures for monitoring and verification;
(e) recommend appropriate corrective actions
when a deviation occurs;
(f) recommend research related to the
HACCP
plan if important information is not
known;
and
(g) validate the HACCP plan.
Describe the food and its distribution
The HACCP team first describes the food.
This consists of a general description of
the food, ingredients, and processing methods.
The method of preparation should be described
along with information on how the food is
to be preparred.
Describe the intended use and consumers of
the food
Describe the normal expected use of
the food.
The intended consumers may be the general
public or a particular segment of the
population
(e.g., infants, immunocompromised individuals,
the elderly, etc.).
Develop a flow diagram which describes the
process
The purpose of a flow diagram is to provide
a clear, simple outline of the steps involved
in the process. The scope of the flow diagram
must cover all the steps in the process which
are directly under the control of the establishment.
In addition, the flow diagram can include
steps in the food chain which are before
and after the processing that occurs in the
establishment. The flow diagram need not
be as complex as engineering drawings. A
block type flow diagram is sufficiently descriptive.
Also, a simple schematic of the facility
is often useful in understanding and evaluating
product and process flow.
Verify the flow diagram
The HACCP team should perform an on-site
review of the operation to verify the
accuracy
and completeness of the flow diagram.
Modifications
should be made to the flow diagram
as necessary
and documented.
After these five preliminary tasks have been
completed, the seven principles of HACCP
are applied.(See above)
The above information was adapted from
U. S. Food and Drug Administration
U. S. Department of Agriculture
National Advisory Committee on Microbiological
Criteria for Foods
Adopted August 14, 1997
For a complete copy of this report, click here.
 |
The Haccp Food Safety Manual
by Joan K. Loken
Our Price: $69.95
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Paperback - 352 pages (Jan 95)
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