Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. This method, which in its systematic approach resembles other Quality management systems, is used at all stages of food production and preparation processes including packaging, distribution, etc.

History

The HACCP system was developed in the 1960s by the Pillsbury Company in collaboration with the National Aeronautics and Space Administration (NASA) and the United States Army Laboratories to ensure food safety for the first manned space missions. Recognizing the effectiveness of the approach, the system was later endorsed and adopted by various governmental food safety agencies worldwide, including the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA).

Principles

The HACCP system is based on seven principles:

1. Conduct a hazard analysis. Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards.
2. Identify critical control points. A critical control point (CCP) is a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
3. Establish critical limits for each critical control point. A critical limit is the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard.
4. Establish critical control point monitoring requirements. Monitoring activities are necessary to ensure that the process is under control at each CCP.
5. Establish corrective actions. These are actions to be taken when monitoring indicates a deviation from an established critical limit.
6. Establish procedures for ensuring the HACCP system is working as intended. Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product.
7. Establish record keeping and documentation procedures. Record keeping and documentation are necessary to demonstrate that the HACCP system is working effectively.

Implementation

Implementation of HACCP involves the preparation and maintenance of a written HACCP plan along with other documentation. This plan is formulated by a team of individuals who have specific knowledge and expertise appropriate to the product and process. It requires the input and commitment from top management and is typically integrated into other job functions within the organization to maintain its effectiveness.

Applications

While initially developed for the food industry, HACCP has also been adapted for use in other industries, including cosmetics and pharmaceuticals. Its application helps to address potential hazards by implementing control systems throughout the production process.

Regulation

In many countries, HACCP principles have been legislated for the food industry. Companies that do not meet these standards can face significant fines. HACCP is also used as a criterion for the evaluation of suppliers and partners in the food industry.

See also

• Food microbiology
• Food quality
• Food safety management systems