HACCP (Hazard Analysis and Critical Control Points)

Identifying Food Safety Hazards

The first step in an effective HACCP program is identifying potential food safety hazards and determining preventative measures. Hazards can be biological, chemical, or physical factors that could make a food product unsafe for consumption. During this discovery phase, a plan is developed to detect and control harmful bacteria or contaminants.

Identifying, Establishing, and Monitoring Critical Control Points (CCPs)

A Critical Control Point (CCP) is a stage in the food production process where intervention is possible to prevent, reduce, or eliminate a food safety hazard.

• CCPs are often identified using a CCP decision tree.

• Each CCP requires a Critical Limit (CL), which is a measurable parameter such as time, temperature, pH, or weight.

  • For example, cooking poultry or meat to a specific internal temperature to ensure safety is a critical limit.

Monitoring at each CCP is essential. Tools such as thermometers may be used to verify that critical limits are being met and that the food production process remains under control.

Corrective Actions and Verification

If monitoring reveals that a critical limit has not been met, immediate corrective action must be taken. A trained HACCP professional identifies the problem and implements steps to correct it before the product reaches the market.

Corrective measures are essential to prevent unsafe products from being distributed, which could result in food recalls.

Once corrective actions are applied, their effectiveness must be verified through thorough evaluation, including testing, sampling, and monitoring. This ensures the HACCP system remains accurate and effective, and that safety measures are functioning as intended.

Documentation

Every step of the HACCP process, including hazard identification, CCP monitoring, corrective actions, and verification, must be properly documented. Accurate record-keeping ensures transparency, compliance, and continuous improvement in food safety management.