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What is HACCP and Why Your Business Needs to Pay Attention to It

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What is HACCP and Why Your Business Needs to Pay Attention to It

By definition, HACCP which stands for Hazard Analysis and Critical Control Points is the precautionary approach towards food safety. The main aim of HACCP Is to make sure that there is food safety during the process of production from chemical as well as biological risks/ hazards. With HACCP, a framework is provided that monitors the food system in totality. The HACCP system is designed to not only control potential problems in the event of their occurrence but also to identify them.

The HACCP Terminology Broken Down

  • Critical control point (ccp)-

a ccp is simply a procedure in foodstuff management as well as the preparation that will minimize, wipeout or avert potential hazards.

  • Hazard-

hazard, on the other hand, is the intolerable contaminations that prompt for major food safety concerns.

  • Monitoring-

monitoring attempts to conclude if the principles established by ccp have been realized.

  • Risk-

In HACCP, the risk is the likelihood that a certain condition will result in a hazard.

  • Severity-

Severity is the weightiness of the outcomes of a hazard.

HACCP, having being developed in the 1950s by a team of engineers and food scientists is based on 7 principles. The team’s main goal was to ensure that there was food safety. The seven principles were outlined in the simplest of ways and can even be used in a non-commercial setup. These 7 principles are focused on thorough cooking as well as cooling. These two factors are the main causes of foodborne ailments. Here are the 7 principles of HACCP:

  1. Procedures. Conduct a hazardous analysis
  2. Determine the ccp’s (critical control points)
  3. Establish critical Limits
  4. Establish monitoring procedures
  5. Establish corrective action
  6. Establish verification procedures
  7. Establish record-keeping as well as documentation

Having mentioned the seven principles used in HACCP, let us expound each and every principle.

  1. Procedures. Conduct a hazardous analysis

Here, the HACCP team focuses its efforts to hazards that can be averted, eradicated as well controlled as per the HACCP proposal. It is under this principle where a process of identifying where a potential hazard will occur is initiated. Measures to control the hazard are then laid down.

  1. Determine the ccp’s (critical control points)

Under this principle, the control measures that were laid down can now be implemented. The ccp decision tree is used by the HACCP team in ascertaining the critical control points in the process. When not implemented in the right manner, ccp’s can lead to outbreaks or foodborne ailments.

  1. Establish critical Limits

A critical limit attempts to deduce that a hazard whether biological or chemical was controlled by a ccp. Critical limits can be observable and recognizable. Examples of ccp’s are temperature, weight, PH etc.

  1. Establish monitoring procedures

Here, monitoring procedures such as observing and assessing are implemented. These monitoring strategies ought to be easy to use. It is very important that the monitoring is given to a specific person who ought to be trained thoroughly on the monitoring techniques. To read more click here

  1. Establish corrective action

If a ccp happens to not be properly implemented, then corrective action is taken. Corrective action is done so as to make sure that the problem will not occur for a second time.

  1. Establish verification procedures

Under this principle, validation of procedures that were used in the HACCP plan other than monitoring takes place. Validation is in most cases done by an expert where he/she gives advice or previous scientific studies. Validation allows for modifications (if any) to be applied.

  1. Establish record-keeping as well as documentation

Under record-keeping and documentation, the procedures used ought to be easy to complete and contain all the necessary info that shows the established principles are being adhered and that food was being produced out of harm’s way. In the records, every step ought to be contained; from the verification processes to the ccp’s identified.

Having seen what HACCP is all about, let us see why your business needs to pay attention to it as well as its benefits. Foodborne illnesses and outbreaks are some of the end results where a HACCP plan is not implemented in food manufacturing industries and farms alike. When there is a severe outbreak, several things may happen to your company the worst being a shutdown which is rare. Having a HACCP plan has got so many advantages. Some of them are;

  1. Food safety- this is probably the main reason behind HACCP. Food safety is paramount. HACCP enhances food safety.
  2. Timely response in the event of food safety issues- HACCP has a well-documented plan in casean outbreak that is food-related occurs. With HACCP, you can swiftly contain the situation.
  3. Good business- a company that is HACCP certified is by far in a better position businesswise. Havinga HACCP certificate proves that the food you’re producing is safe for human consumption. This makes people trust your enterprise thus will buy from your company.
  4. Applicable in all stages of food production- HACCP can be used in all stages of food production. As such, the end product is impeccable and safe for human consumption.
  5. Use of science and technology to make sure that there is food safety. HACCP, having being developed by food scientists and engineers is a sure way to food safety.
  • To read more on why you need aHACCP food safety certification, visit here

Conclusion.

Apart from the action taken against a company responsible for an outbreak that is food-related, having a HACCP program and certification will do your company more harm than good. Consumers of your products have immense trust in your company. With a HACCP system in place, your business is ready to compete in the global market. HACCP certification is in most cases issued by external authorities. However, those who’d wish to apply a HACCP must verify that that authority is qualified to provide such kind of service. HACCP certification differs from country to country. It might be mandatory to have a HACCP certification in some countries. To get a HACCP certification, your enterprise needs to be assessed when it comes to food safety and according to the laid down policies and processes of HACCP. An audit can take at least a day and at most 5 days depending on the size of your enterprise.

I am the founder of Startup Today. I am the main writer and have put in many hours of work into creating this blog. If you want to find out more about me then lets get in contact.

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