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H A C C P Hazard Analysis Critical Control Points HACCP is a system put in place to oversee, identify, analyse and control significant health hazards in foodstuffs. HACCP was originally designed by NASA in 1959 to make sure food for the space programs and astronauts were 100 % safe. The Principles of HACCP: 1. An analysis of all risks to the digestibility of foodstuff within the area of responsibility of the company. 2. A determination of the critical points for the monitoring of foodstuffs. 3. A determination of the intervention limits of the critical control points. 4. An establishment of corrective measures in cases of deviation. 5. A method for monitoring whether the system is suitable for food safety. 6. A documentation of the system and the creation of records. Does it apply to me? Yes as long as you are a foodstuff business operative. Business operators involved with the productions, transportation, storage, processing, distribution and sale of foodstuffs. Who is responsible? The implementation of a HACCP system is the responsibility of the business owner. Principle Measurements: 1. Temperature Measurement 2. Relative Humidity Measurement 3. pH Value Measurement 4. Cooking Oil Quality Measurement 5. Time Measurement Key Points to Make sure of: 1.What is Hazard analysis? Work out what potential hazards are and where they are eg. under cooking 2. Identify the critical control points. Finding out where potential hazards are is one of the most important things. A common Critical Control Point (CCP) is the temperature control for a cooking step. 3. Setting the 'critical limits' for each critical control point. For a cooking step an example may be the pasteurization temperature and time. A minimum/maximum temperature and contact time would be defined. 4. Monitor the critical control points around the work place. A logging system is put into place to monitor the temperature and time continuously in production and preparation. Any deviations could indicate a potential problem. 5.Establish corrective action?. This is whatneeds to happen once a problem is established after monitoring. 6. Make sure that your HACCP system is working correctly. A good system alone is not enough. Make sure on a regular basis that the system is working correctly and achieving its intended goal. 7. Make sure you set up records. You need to maintain records of these procedures so that they can be checked and assessed for any issues that may arise. This equipment is available here on our website. If you have any questions please do not hesitate to contact us.    This is a guide only. Please refer to the food safety standards for exact procedures. |
