HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to food safety and quality assurance that is used throughout the food industry. The goal of HACCP is to identify and prevent potential hazards in the food production process, such as contamination by bacteria, chemicals or other harmful substances.
The HACCP system involves the following steps:
- Conduct a hazard analysis: Identify potential hazards at each stage of the food production process.
- Determine the critical control points (CCPs): Identify the points in the process where hazards can be controlled or prevented.
- Establish critical limits: Set standards for the CCPs to ensure that hazards are controlled.
- Implement monitoring procedures: Regularly check CCPs to ensure that they are functioning correctly.
- Establish corrective actions: Establish procedures for dealing with deviations from the critical limits.
- Implement verification procedures: Regularly check the entire HACCP system to ensure that it is working effectively.
- Establish record-keeping and documentation procedures: Document all aspects of the HACCP system to ensure that it is being followed correctly.
HACCP is a globally recognized food safety management system. It is mandatory for certain food sectors but can be also adopted by any food related business as a voluntary measure.