Principles of HACCP

Hazard Analysis and Critical Control Points (HACCP)

Image from: https://isoglobal.com.au/haccp/ 

The Hazard Analysis and Critical Control Points (HACCP) is a global management system to address food safety. It is a risk assessment plan to help identify potential along the food production line. HACCP is widely recognized and adopted in food businesses. The principles can be applied to identify risks in food safety throughout the entire food supply chain, from production, packaging, and even distribution. It is essential in managing food safety across a variety of food businesses. 

HACCP is a legal requirement for most food businesses in Australia. Using HACCP as a part of the Food Safety Program, identifying and listing every stage and step in the food production process, food recalls and food poisoning incidents can be minimized. It is an important risk management practice to protect both the customer and the food industry from a food safety incident.

Types of Food Hazards 

Food hazards are any properties that may cause food products to be unsafe for consumption. They are classified into physical, chemical, and biological hazards.

1. Physical hazards 

Physical hazards refer to the unintentionally introduced foreign items into food products. Physical hazards can get into food in all stages of food processing, even during transportation. Common physical food hazards include accessories from workers dropped into the product during food production and packaging, insects or rodent body parts, and foreign objects like small metals or glass from the environment from the entire production process. They can potentially cause injury or harm consumers if ingested. Some consequences of consuming food contaminated with physical food hazards include choking, cuts, or broken teeth from biting the hard foreign object. 

2. Chemical hazards

Chemical hazards refer to the presence of unwanted chemical substances in food products, which are potentially harmful or toxic. Sources of chemical hazards along the production line includes pesticides, cleaning agents and allergens. Exposure to these contaminants would lead to poisoning effects, health issues and allergic reactions. Chemical hazards can be detrimental.   

3. Biological hazards

Biological hazards refer to pathogens in food products that would potentially lead to food-borne diseases and/ or food poisoning. Common pathogens include parasites, bacteria like Salmonella and E. coli, viruses, and fungi. They can be introduced during food handling and preparation, such as unproperly cleaned hands and equipment. Therefore, a sterilization step is essential to avoid the growth of any unwanted microorganisms. Unideal storage conditions, insufficient sterilization, and cross-contamination would allow pathogens to proliferate, increasing the risk of food poisoning and other health issues. 

Principles of HACCP

According to @FDA, the HACCP system is based on 7 principles to identify, evaluate, and control food safety hazards, ensuring food safety. 

1. Conduct a hazard analysis: This process lists all stages in food production and identifies potential hazards in food manufacturing.  Zero risk is unattainable in food production regardless of the severity of inaction treatments or stringency of sampling programs. 
2. Determine the critical control points (CCPs): Critical control points are important steps in food manufacturing where hazards can be prevented or eliminated. Hazards can be controlled and managed, such as by pasteurization, or metal detection. 
3. Establish critical limits: A critical limit is the critical value which a food safety parameter should be controlled. The government usually sets up guidelines for these critical values.
4. Establish monitoring procedures: Every step, especially CCP, that poses risks to food products should be monitored to ensure hazards are eliminated or prevented. Monitoring systems will be established to track, record, and surveil the management of CCPs.
5. Establish corrective actions: If any parameter exceeds the critical limit, corrective actions will be implemented to correct the parameter to the normal range. A corrective action plan will be documented in case of any unsatisfied control points. 
6. Establish verification procedures: Verification procedures are required to confirm the HACCP action plan is functioning. Quality assurance is a part of verification to check if food products fulfill the requirements. 
7. Establish record-keeping and documentation procedures: Audits would be performed regularly to ensure the HACCP plan is properly implemented. Each company should have documented a detailed, up-to-date HACCP plan. 

Benefits 

HACCP provides numerous benefits for food producers and consumers. It is a proactive risk management plan which identifies potential hazards and introduces control measures to avoid and eliminate the hazard. This can effectively address the issue before food products reach the hands of customers, enhancing food safety. HACCP can also be cost-saving for manufacturers. Implementing HACCP would minimize food recalls, and reduce waste in the production process. With the HACCP system, food businesses can enhance food safety practices and benefit both the brand and the customers.