Major Principles of HACCP

Major Principles of HACCP

The first principle - Performing a Hazard Analysis

In this process, we have to list out the steps in the process and thus to discover where the next hazard is going to happen. Based on the plan of HACCP, the HACCP consultants will concentrate on the various hazards that can be prevented. They have to give a reason on why such a hazard is included or excluded and later measures are taken to control this.

The second principle- Recognise Sensitive Control Points 

A point, step or method for halting, eliminating or minimising a food safety hazard under fair conditions shall be a Critical Control Point (CCP). In order to classify the important checkpoints, the HACCP team can use a CCP Opinion Tree More than one food safety hazard or in some situations more than one CCP might be required for control of a single hazard at a critical limit.

 The third principle- Set critical constraints.

A critical limit (CA) is the highest and/or lowest value that must be checked in a CCP for biological, chemical or physical criteria to avoid the possibility of a food safety threat, delete it or minimise it to an appropriate level. The critical limit generally is a calculation dependent on research literature and/or regulatory requirements such as period, temperature, moisture content (Aw), pH, mass or some other metric.

Fourth principle-CCP Control

The HACCP team will identify monitoring processes at each critical control point for calculating the critical cap. Follow-up protocols should explain how calculations are made, who is responsible for them, and how much they are carried out during production.

The fifth principle- Setting Disciplinary Intervention

Corrective measures are the processes followed where a critical limit variance occurs. The HACCP team will decide the measures to avoid the entrance of possibly unsafe food into the food chain, and the steps to reverse the process. It generally means finding the issues and taking action to ensure that the incident does not happen again.

Principle 6 – Checking

Other than testing, these tasks assess the reliability of the HACCP strategy and how the device operates accordingly. In the process of verification operations, HACCP teams will define activities such as CCP auditing, document checks, pre-shipment reviews, instruments calibration and product test.

 Principle 7 - Capture of documents

The details to show that food is processed securely is a crucial aspect of HACCP. Information on the HACCP strategy is also required in the documents. Details on the HACCP staff, product summary, flowchart, threat analysis, CCPs defined, vital limits, control system, correction steps, recordkeeping and verification procedures should be included in the Record.

In a food processing plant, the operation of HACCP is not autonomous. Other food protection programmes must form the base of this strategy. GMP practise performed by the manufacturer embraces the HACCP initiative and discusses the concerns related to food protection and food security which are not essential to reducing the threats to food safety