7 Principles of HACCP

7 Principles of HACCP

What is meant by HACCP?

Full form of HACCP is Hazard Analysis & Critical Control Point and it is a popular system for reducing the risk of safety Hazards in foods and most food manufacturing companies use HACCP to reduce the number of food safety hazards in their products.

 

These are the 7 principles of HACCP:-

 

Hazard Analysis 

This is the process where you try to identify where hazards can be found.hazards can occur in many ways some of them are mental contamination,chemical contamination,biological contamination such as food products contaminated by bacteria or by virus and hazard analysis is a very complicated process so you have to be very careful while doing it and you must have the experience to perform an accurate evaluation of the hazards otherwise it will create many problems.

 

The identification of hazard is usually done in 2 steps:-

*identification of the Hazard

*evaluation of the Hazards

 

After that these hazards must be controlled otherwise it may cause harm or risk to the end user.

 

Finding the Critical control Points

In Critical control points you will identify where the controls can be applied to eliminate the hazards.for every critical control points you identify you will also try to take the necessary measures to prevent it.

There are many ways to prevent the hazards such as setting up a specific  Temperature,time,ph etc.

 

Establish Critical Limits

What you have to do next is to establish a criteria for every critical control point or if you find these procedures very hard to do you can hire an HACCP Consultant.

 

Establish Monitoring Procedures

In this step you need to Monitor everything happening at the critical control points and also must record everything to know that the critical limits have been met.

Monitoring is very essential in order to make the HACCP Program successful or to make it more effective and monitoring can be done in 2 ways either by physical measurement or by observation.

 

Establish Corrective Actions

Here you need to find what corrective actions you need to take if the critical limit is not met.

 

Record Keeping Procedures

Here you will create a record which shows that the Critical limits have been met and the system is operating in a controlled manner.

 

Establish Verification Procedures

The HACCP plan must be validated and also make sure that the Plan is effective in preventing the hazards and also test and verify the end product to make sure that the control plans are working fine.