HACCP principles

Follow HACCP principles to achieve highest food safety standard

Food safety management system using HACCP principles indentifies hazards, risks and potential health implications related to quality of food and helps food handlers to remove those threats to make food healthy and safe for mass consumption.

HACCP system for ensuring total food safety works in seven principles –

• Hazard Identification
• Establishing Critical Control Points (CCPs)
• Setting food safety control limits
• Establishing a system to monitor CCPs
• Carrying out corrective measures
• Setting up procedures to verify and confirm the HACCP system and Establishing documentation of all procedures and
• Records regarding HACCP practices and procedures undertaken

Hazard Identification:

For establishing total safety control in any food making or processing environment, it is essential to first identify the potential areas where risks and possibility of food getting contaminated, infected with pathogens or soiled are very high.

It is essential to take control of key stages such as purchasing, storage, preparation, cooking, chilling, delivery etc and identifying the areas where things can go wrong.

For example, during food preparing, the final product can be subjected to biological, chemical or physical hazards. Care should be established to produce high quality and hygiene food.

Establishing Critical Control Points (CCPs)

The HACCP system helps food handlers to establish critical control over removing hazards and risks.

For example, the system standardizes cooking condition of raw meats to avoid the presence of some of the potentially dangerous pathogens like E. coli.

Setting food safety control limits

Food managers should know when a CCP will go out of control.

For example, cooking certain meat products at a particular temperature is critical for establishing safe and healthy food without the presence of harmful pathogens and micro-organisms.

Establishing a system to monitor CCPs

CCPs should be monitored regularly to avoid unsafe food output. For this, HACCP helps food managers to establish a fool-proof system to monitor the CCPs so that every level of food making is monitored and documented.

Go for corrective measures

With the help of the monitoring system, whenever something goes wrong in the food making process, appropriate actions are taken to prevent disastrous consequences.

For example, if there is an error in the temperature in the chillers due to technical fault, food items are discarded and repair work carried out immediately to avoid production loss and loss of reputation.

Procedures to verify and confirm HACCP system

HACCP system provides periodic check and corrective procedures required whenever any changes are made in the food making zone.

For example, while replacing a broiler or oven, verification needs to be done to check time/temperature settings in the new device for maintaining optimum level of safe cooking and maintaining quality food products.

Document every step based on HACCP principles

HACCP based procedures are successfully implemented only when proper records and documentation are kept for ready access. It is impractical to follow HACCP safety practices or provide evidence of compliance without any written records. This helps smooth functioning of all safety procedures and standards for maintaining optimum level of food safety.

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