Hazard Analysis and Critical Control Points (HACCP) is a systematic and preventive approach to food safety that seeks to identify, evaluate, and control potential hazards in food production processes. It is a science-based system designed to prevent, reduce, or eliminate risks associated with food hazards, ensuring that the final product is safe for consumption.
HACCP involves a series of steps and principles that are implemented throughout the food processing chain, from raw material sourcing to distribution and consumption. The process begins with conducting a thorough hazard analysis, which identifies biological, chemical, and physical hazards that could potentially occur at each stage of production. These hazards could include bacteria, toxins, foreign materials, allergens, or improper handling and storage practices.
Once hazards have been identified, critical control points (CCPs) are determined, which refer to specific steps or procedures in the production process that are crucial in controlling or eliminating the identified hazards. These CCPs are then monitored and maintained through established monitoring procedures, which may include temperature checks, visual inspections, or testing for specific contaminants.
Furthermore, HACCP relies on predetermined corrective actions to be taken if deviations occur at any CCP. These corrective actions are implemented to bring the process back into control and prevent the production of unsafe products. Additionally, HACCP requires regular record-keeping, documentation of procedures, and verification of the system's effectiveness through periodic reviews.
Overall, HACCP is an internationally recognized and widely used food safety management system that helps ensure the safety and quality of food products by identifying and controlling potential hazards at critical points in the production process.
