HACCP is stand for Hazard
analysis and critical control point.
The coverage
area of this system are food raw material storage, food production processes, food
storage, and food distribution monitoring system for identification and control
related to health and safety hazards. The purpose of this system is to
eliminate and prevent any contaminations that may happen to the food industry,
instead of end-production evaluation
The contribution of HACCP in food business is very critical, since this
is the only way to notice the potential hazard that may happen in the future
since the food product need to be ensure of its safety. It is critical because the
product are prepared for safely consumable level. This standard for the first time are proposed
by the Codex
Alimentarius Commissionfor the food industry in general, and meat, poultry, and seafood industry
in particular, it has been adopted by some 150 countries nowdays. And I believe the
number will increase significantly in the future.
Among implementation for years, HACCP proved to
be a vital tool for ensuring the quality and standards used by international
healthy standard for human consumption. This system should be applied by
company which want to deliver and provide their product in perfect standard
Simply said that for those who want to make sure that the all steps and
area, especially the most important areas of your business are getting the
proper handling and monitoring then you just need to focus on the HACCP.
All of food industry, especially the beef industry, facing the fact of
fears from the consumers since they found so many reports of mad cow disease, so
its important, no doubt to implement HACCP standards
is mandatory to ensure consumer safety and confidence in consuming the
country's beef products.
So, how does
HACCP work in food production?
I noticed that the National Advisory Committee on
Microbiological Criteria for Foods, which serve as the foundation for a HACCP system
have develop 7 principles. They are:
- Conduct a hazard analysis or hazard identification to identify potential hazards that could occur in the food production process.
- Identify the critical control points (CCPs) -- those points in the process where the potential hazards could occur and can be prevented and/or controlled.
- Figure out critical limits for preventive measures associated with each CCP. A critical limit is a criterion that must be met for each CCP.
- Provide CCP monitoring requirements to ensure each CCP stays within its limit.
- Provide a corrective action if monitoring determines a CCP is not within the established limits. In case a problem occurs, corrective actions must be available to make sure no public health hazard occurs.
- Set up effective recordkeeping system that document the HACCP system is working properly. Records should document CCP monitoring, verification activities and deviation records.
- Set up procedures for verifying that the HACCP system is working properly. Verification procedures may include reviewing the HACCP plan, CCP records, and critical limits as well as conducting microbial sampling. Both plant personnel and Food Safety inspectors will conduct verification activities so the information that have been taken is valid
