HAZARD ANALYSIS AND CRITICAL CONTROL POINT(HACCP)
INTRODUCTION:
HACCP
Stands for Hazard Analysis and Critical Control Point. HACCP is an
internationally recognized system for reducing the risk of safety hazards in
food.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.
hazards can be made and an in house, effective monitoring
system for quality assurance applied. HACCP is basically a statement of a
preventive system of controls based on the hazard analysis and critical control
points. Hazard analysis involves the identification of ingredients and products
which might have a pronounced effect on food safety: might be consumed by
special populations such as infants or the elderly; or might have no history of
implication as the source of pathogens. Once the sensitivity of the ingredients
is known, various critical control points can be identified.
This involves the identification and control over those
processing parameters whose loss of control would result in an unacceptable risk
to consumers. Microbiological critical control points have been summarized for
frozen foods and canned foods. Ito
(1974), Peterson and Gunnerson (1974), and Bauman
(1974) should be consulted for more detail. The HACCP concept is really a
sophisticated food-control option that incorporates many of the traditional
approaches that have been attempted over the years.
many
government agencies and other organizations have relied on various food control
measures, including (1) education and training, (2) inspec-tion of processing
facilities or food handling operations, and (3) microbiological surveys and
testing. The HACCP concept is a new approach, but it also utilizes some of the
above principles.
How is a hazard analysis done? Knowledge that a food
represent a hazard suggests that adequate epidemiological information is available
(indicating that the food potentially a health hazard) or that there is
sufficient technical information on hand to indicate that the product poses a
health hazard.
HACCP is based on seven principles:
- Conduct a hazard analysis
- Determine the Critical Control Points(CCPS)
- Establish critical limits
- Establish monitoring procedures
- Establish Corrective Actions
- Establish Procedures for Verification to Confirm the Effectiveness of the HACCP Plan.
- Establish record keeping procedures
Principle 1: Conduct a Hazard Analysis
Identify hazards and assess the risks
associated with them at each step in the commodity system. Describe possible
control measures. Hazards (biological, chemical, and physical) are conditions
which may pose an unacceptable health risk to the consumer. A flow diagram of
the complete process is important in conducting the hazard analysis. The
significant hazards associated with each specific step of the manufacturing
process must be listed. Preventive measures (temperature, pH, moisture level,
etc.) to control the hazards are also listed.
Principle 2: Determine the Critical Control
Points (CCPs)
A critical control point is a step at which
control can be applied and is essential to prevent or eliminate a food-safety
hazard, or reduce it to an acceptable level. A Critical Control Point (CCP) is
a point, step, or procedure in a food process at which control can be applied
and, as a result, a food-safety hazard can be prevented. Eliminated, or reduced
to an acceptable level. A food-safety hazard is any biological, chemical, or
physical property that may cause a food to be unsafe for human consumption.
Principle 3: Establish Critical Limits
Each control measure associated with a CCP
must have an associated critical limit which separates the acceptable from the
unacceptable control parameter. A critical limit is the maximum or minimum
value to which a physical, biological, or chemical hazard must be controlled at
a critical control point to prevent, eliminate, or reduce the hazard to an
acceptable level.
Principle 4: Establish a Monitoring System
Monitoring is the scheduled measurement or
observation at a CCP to assess whether the step is under control, i.e. within
the critical limit(s) specified in Principle 3.Monitoring is a planned sequence
of measurements or observations to ensure the product or process is in control.
It allows processors to assess trends before a loss of control occurs.
Adjustments can be made while continuing the process. The monitoring interval
must be adequate to ensure reliable control of the process.
Principle 5: Establish a Procedure for
Corrective Action
when Monitoring at a CCP indicates a Deviation
from an Established Critical Limit.These are actions to be taken when
monitoring indicates a deviation from an established critical limit. The final
rule requires a plant's HACCP plan to identify the corrective actions to be
taken if a critical limit is not met. Corrective actions are intended to ensure
that no product injurious to health or otherwise adulterated as a result of the
deviation enters commerce. HACCP is intended to prevent product or process
deviations. However, should loss of control occur, there must be definite steps
in place for disposition of the product and for correction of the process.
These must be pre-planned and written. If, for instance, a cooking step must
result in a product centre temperature between 165°F and 175 F, and the
temperature is 163°F,the corrective action could require a second pass through
the cooking step with an increase in the temperature of the cooker.
Principle 6: Establish Procedures for
Verification to Confirm the Effectiveness of the HACCP Plan.
Such procedures include auditing of the HACCP
plan to review deviations and product
dispositions, and random sampling and checking to validate the whole plan. The
HACCP regulation requires that all plants maintain certain documents.
Including its hazard analysis and written HACCP
plan, and records documenting the monitoring of critical control points,
critical limits, verification activities, and the handling of processing
deviations. The HACCP system requires the preparation and maintenance of a
written HACCP plan together with other documentation. This must include all
records generated during the monitoring of each CCP and notations of corrective
actions taken. Usually, the simplest record keeping system possible to ensure
effectiveness is the most desirable.
Principle 7: Establish Documentation Concerning
all Procedures and Records Appropriate to these Principles
and their Application Validation ensures that the industry or the plant complies
with the required design or plan; that is, they are successful in ensuring the
production of safe products Plants will be required to validate their own HACCP
plans. FSIS (Food Safety and Inspection Service) will not approve HACCP plans in
advance, but will review them for conformance with the final rule. Verification
ensures the HACCP plan is adequate, that is, working as intended, Verification
procedures may include such activities as review of HACCP plans, CCP records,
critical limits, and microbial sampling and analysis. Requirement of FSIS is
that the HACCP plan includes verification tasks to be performed by plant personnel.
Further, verification tasks would also be performed by FSIS inspectors. Both
FSIS and industry will undertake microbial testing as one of several
verification activities. Verification has several steps. The scientific or
technical validity of the hazard analysis and the adequacy of the CCPS should
be documented. Verification of the effectiveness of the HACCP plan is also
necessary. The system should be subject to periodic revalidation using
independent audits or other verification procedures. HACCP offers continuous
and systematic approaches to assure food safety. In light of recent
food-safety-related incidents, there is a renewed interest in HACCP from a
regulatory point of view. Both FDA and USDA are proposing umbrella regulations,
which will require HACCP plans of industry. The industry will do well to adopt
HACCP approaches to food safety whether or not it is required.
Steps for the
application of HACCP
Reference
1. Food and Drug
Administration. "Guidance for Industry: Juice
HACCP Hazards and Controls Guidance, First Edition". Archived
from the original on 17
September 2007. Retrieved 14 October 2007.
2. Food and Drug
Administration. "Managing Food Safety: A HACCP
Principles Guide for Operators of Food Establishments at the Retail Level
(Draft)". Retrieved 14 October 2007.
3. Food Safety and
Inspection Service. "FSIS Microbiological Hazard
Identification Guide For Meat And Poultry Components Of Products Produced By
Very Small Plants". Retrieved 14 October 2007.
4. United States Department of
Agriculture. "Guidance for school food authorities: developing a
school food safety program based on the process approach to HACCP
principles"(PDF). Retrieved 14 October 2007.
5. Havelaar, A.H. (3 November 1994).
"Application of HACCP to drinking water supply". Food
Control. 5 (3): 145–152. doi:10.1016/0956-7135(94)90074-4.
6. Guidelines for Drinking-water Quality (PDF) (Report).
World Health Organization (WHO). 2004.
7. Rosén, Lars; Hokstad, Per; Lindhe,
Andreas; Sklet, Snorre; Røstum, Jon (June 2007). Generic Framework and Methods for Integrated Risk
Management in Water Safety Plans(PDF) (Report). Techneau.
Tags
Microbiology