HACCP
HACCP, which stands for Hazard Analysis and Critical Control Points, is a food safety and risk assessment system developed by NASA and the Pillsbury Company in the 1960s. It's a systematic approach to identifying, evaluating, and controlling food safety hazards throughout the food supply chain. HACCP focuses on preventing hazards rather than relying solely on end-product testing.
Key aspects of HACCP:
Systematic approach: It involves a structured process for identifying and controlling hazards.
Preventative: It aims to prevent food safety hazards from occurring in the first place.
Science-based: It is based on scientific principles and evidence of risks to human health.
Risk assessment: It helps identify potential hazards and determine the measures needed to control them.
Control measures: It focuses on establishing control measures at critical points in the food production process.
Seven principles: The HACCP system is based on seven principles that guide the implementation of food safety programs:
- Conduct a hazard analysis.
- Determine critical control points.
- Establish critical limits for each CCP.
- Establish monitoring procedures for CCPs.
- Establish corrective actions when a CCP is out of control.
- Establish verification procedures.
- Establish documentation and record-keeping procedures.
Applications of HACCP:
HACCP is applicable to all segments of the food industry, including growing, harvesting, processing, manufacturing, distributing, merchandising, and preparing for consumption.
It can be used to manage food safety across different types of food businesses.
It can be adapted to the specific circumstances of individual operations.
For further information about HACCP, please refer to the HACCP Australia website.