Hazard Analysis and Critical Control Point (HACCP)
A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards. Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.
Building a HACCP System
Implementing a HACCP System requires that both Prerequisite Programs and HACCP Plans are implemented.
Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product. Prerequisite programs ensure a hygienic environment, and good manufacturing processes for personnel that reduce the risk of contamination of the food product.
HACCP Plans are prepared for each process or product, and identify possible hazards and controls in place to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product.
Why use HACCP?
Awareness of food-borne illness is increasing and concern throughout the industry is driving the use of HACCP and HACCP based certification programs.
• Global market place
• Increasing incidents of food-borne pathogens
• New pathogens emerging
• Need to protect Brands, control risks
Food Safety Management Systems
To protect themselves, multinational food manufactures, retailers and grocers are asking their suppliers to implement a Food Safety Management System.
The Global Food Safety Initiative, GFSI has benchmarked a number of Food Safety Management Systems Certification programs, all of which are HACCP based.
• FSSC 22000
Benefits of HACCP
The primary purpose of a HACCP system is to protect people from food borne illness, but the benefits of the system also extend to the company.
• Increased confidence in your products
• Ability to reach markets and customers that require a HACCP based system
• Reduced Liability
• Effective process management
• Improved quality and consistency