2.3 Hazard Analysis and Critical Control Points (HACCP)

HACCP is a systematic approach to administering safety in production processes, which emphasises the prevention of hazards rather than product inspection. HACCP is thought to have originated in World War II armaments manufacture, but is now also associated with the various stages of food production and distribution.

There is now general agreement that there should be seven HACCP procedures or ‘principles’, included in the international standard ISO 22000 FSMS 2005, which may form an organization’s.

‘Total Quality Management’ system:

List all hazards associated with each step and think through suitable preventative measures to control the hazard: these may be microbiological, chemical or physical in nature and, at each step, describe the preventative measures that can be used to control these hazards. More than one preventative measure may be required to control a specific hazard.
Identify the Critical Control Points (CCP): identification of a CCP in the system can be facilitated by the following flow chart [1].

If a hazard has been identified at a step where control is necessary for safety and no preventative measure exists at that step, or any other steps, then the product or process must be modified at that step, or an earlier or later stage, to include a preventative measure.

Establish Critical Limits for each CCP: these limits depend on the hazard assessed and should be specified for each preventative measure. For pesticides and other contaminants, these are MRLs.
Establish a Monitoring System for each CCP: monitoring procedures must be able to detect any loss of control at a CCP. Data derived from monitoring must be evaluated by designated people or organisations, with knowledge and authority to carry out corrective actions when necessary.
Establish corrective action: specific actions must be developed for each CCP in order to correct noncompliance. Such actions must ensure the CCP is brought under control and include details of what to do with affected product.
Validate the HACCP System: in order to maintain confidence in the system, ensure the HACCP system is working as intended and identify any areas for improvement.
Establish and maintain Record Keeping and documentation: in order to be effective, the keeping of records is essential.