WHAT IS HACCP?
HACCP (Hazard Analysis Critical Control Points) is a globally recognized systematic approach to prevent, eliminate or reduce food safety hazards that may occur during food production. It addresses the analysis and control of hazards from raw material production and handling, to manufacturing, distribution and consumption of the finished product.

Lack of proper maintenance and calibration can cause potential food safety risks such as:

• Inaccurate temperature control causing bacterial growth on food.
• Uncalibrated metal detectors can miss a physical hazard in food.
• Uncalibrated thermometers can cause inadequate cooking temperatures for high risk foods which can lead to food poisoining.
• Uncalibrated scales used to measure weight of product or ingredients can cause insufficient or excessive amounts to be added.

WHO USES HACCP?
HACCP can be used by any organization directly or indirectly involved in:

• Farms, fisheries and dairies.
• Processors of meats, fish and feed.
• Manufacturers of bread, cereals, beverages, canned and frozen food.
• Food service providers such as restaurants, fast food chains, hospitals and hotels, and mobile caterers.
• Manufacturers of prescription and non-prescription drugs and remedies.

 

3 Types of Hazards:

• Biological - living organisms that can make food unsafe to eat. Can be bacterial, parasitical or viral.
• Chemical - may be the result of something naturally occurring in ingredients or food, or accidentally added during the process.
• Phyiscal - a component that is unexpected and may cause illness or injury to the person consuming the food (for example, glass or metal in the food).

 

EQUIPMENT USED:
- Thermometers (probe) - IR Thermometers - Dataloggers
- Gloves - Hairnets/Bouffant caps - Scoops
- Calipers - Balances/Scales - Test strips
- Cleaning/sanitizing equipment
- Hygiene products such as ATP testing devices, Listeria and E. coli tests.

 

BENEFITS:

• Improved food safety. Increased awareness of food risks.
• Greater product and raw ingredient traceability.
• Increased buyer and consumer confidence.
• Consistency in inspection criteria.
• Compliance with food law.
• Reduction in consumer complaints. Reduced risk of negative publicity.
• Expansion of customer base.
• Reduction in down time.
• Reduction in product testing.
• Earlier releasing of products.

 

7 Principles of HACCP:

• Conduct a Hazard Analysis.
• Identify the Critical Control Points.
• Establish critical limits for each critical control point.
• Establish monitoring procedures for critical control points.
• Establish corrective actions.
• Establish record keeping procedures.
• Establish verification procedures to ensure the HACCP system is working as intended.