Understanding HACCP In the most easy way

Understanding HACCP In the most easy way

HACCP stands for Hazard analysis and critical control point. It is systematic preventive approach to food safety from Biological, chemical and physical hazards in production process . It attempts to avoid hazard rather than attempting to inspect finished product. 

HAZARD :- A Hazard is something that is dangerous. We can say it is contamination which is likely to cause illness. Hazard are different types :- 

1. Microbiological Hazard involves harmful bacteria

2. Chemical Hazard involves chemical contamination.

3. Physical Hazard involves physical objects getting into food 

HACCP was developed by Pillsbury corporation in 1960 to ensure food safety in space mission for NASA.

SEVEN PRINCIPLES OF HACCP :- 

1. CONDUCT HAZARD ANALYSIS :- 

It is done by chef de cuisine or Hazard team . This principle aims to identify where Hazards are likely to occur. HACCP team will focus on hazards that can be eliminated, prevented so all list of possible hazards are identified. The haccp plan includes potential hazardous food. Potentially hazardous food meets the following criteria:

- food with PH 4.6 or below at 24 degree Celsius

- a food with water activity 0.85 or higher

- food of animal origin that is raw or heat-treated

- food that supports bacterial growth.

2. IDENTIFY CRITICAL CONTROL POINT :-

A critical control point is a point where control can be applied and food safety . Hazard can be prevented, eliminated in critical control point . If critical control point are not taken properly cause food borne illness. E .g cooking , re heating

3. ESTABLISH CRITICAL LIMIT :- 

Each critical control point should have one critical limit. It must be something that can be monitored by measurement. e.g it should be in temperature , time , PH . It ensures Hazard is controlled

4. ESTABLISH MONITORING PROCEDURE :-

Monitoring should meet critical limit . It includes measurements to assess wheather critical Limits are being met . Monitoring procedure should be carried out to ensure our finished products are safe.

5. ESTABLISHED CORRECTIVE ACTIONS :- 

If critical Limits are not being met corrective actions should be taken immediately. By using corrective action we make sure that there is no threat of any possible hazard.

6. ESTABLISH VERIFICATION PROCEDURES :-

It confirms  HACCP plan if followed will produce safe food for consumer . HACCP should be effective , validated and some time end products are tested .

7. ESTABLISHED RECORD KEEPING :-

Record are kept about temperature logs , standard operating procedures  and Record keeping is a proof that our standard operating procedures are strictly followed in production process