Development of the HACCP System
The Hazard Analysis and Critical Control Points (HACCP) system is a science-based system designed to identify specific hazards and implement control measures to ensure the safety and quality of food products.
The Main Principles of the HACCP System:
Stages of Developing an HACCP Plan:
Assembling a team with the necessary expertise to develop and implement the HACCP plan.
Preparation of the Product/Raw Material Description:
Creating a detailed description of the product or raw materials, including their characteristics and intended use.Development and On-Site Verification of the Process Flow Diagram:
Creating a flow diagram of the technological process and verifying its accuracy at the production site.Establishment of Prerequisite Programs:
Setting up foundational programs to ensure a hygienic environment and food safety.Hazard Identification:
Identifying potential hazards that may pose risks to food safety.Determination of Critical Control Points (CCPs):
Identifying the stages in the process where control is essential to address significant hazards.Setting Critical Limits for CCPs:
Establishing measurable limits for each CCP to ensure effective risk control.Establishing and Verifying Monitoring Systems at Each CCP:
Defining procedures to monitor CCPs and verifying the effectiveness of these systems.Defining Corrective Actions:
Determining the steps to take when monitoring shows a CCP is not under control.Preparation of Verification Procedures and Documentation:
Developing procedures to verify the overall system and maintaining accurate records and documentation.
Determining Risk Factors:
Identifying potential hazards that could compromise food safety.Identifying Critical Control Points (CCPs):
Determining the stages in the process where control is essential to prevent, eliminate, or reduce risks.Establishing Critical Limits for Each CCP:
Defining measurable limits that differentiate acceptable and unacceptable levels to ensure effective risk prevention, elimination, or reduction.Drawing a Line Between Acceptable and Unacceptable:
Setting criteria to distinguish what is safe and what is not, ensuring the prevention, elimination, or reduction of identified risks.Implementing Effective CCP Monitoring and Verification Procedures:
Establishing and carrying out procedures to monitor and verify the control of CCPs.Defining Corrective Actions for CCP Deviations:
Determining actions to be taken when monitoring indicates a CCP is not under control.
