Hazard Analysis Critical Control Point (HACCP)

HACCP enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety. Food inspection too would be more systematic and therefore hassle-free. It would no doubt involve deployment of some additional finances initially but this would be more than compensated in the long run through consistently better quality and hence better prices and returns.

HACCP is a pro-active process control system by which food quality is ensured. This system has been adopted by many countries around the world and is mandatory in some countries. TUV Rheinland provide training for the company's staff

The HACCP process consists of:
• Hazard Analysis;
• Identifying Critical Control Points (CCP);
• Establishing Critical Limits for each CCP;
• Monitoring CCP requirements and using the data gathered to effectively control processes;
• Corrective Action;
• Record keeping;
• Verification.

Pre-requisites
Before implementing HACCP, food businesses must already be operating to standards of good hygienic practice by having in place appropriate prerequisites (i.e. safety support measures). All food businesses are advised to use the appropriate standard for their sector (e.g. catering, retail, processing). Furthermore, a businesses management must give HACCP their full commitment. HACCP can then be used to control steps in the business which are critical in ensuring the preparation of safe food.
Prerequisites include where appropriate:
• Cleaning and Sanitation
• Maintenance
• Personnel Hygiene and Training
• Pest Control
• Plant and Equipment
• Premises and Structure
• Services (compressed air, ice, steam, ventilation, water etc.)
• Storage, Distribution and Transport
• Waste Management
• Zoning (physical separation of activities to prevent potential food contamination)
The ISO 9000 standards (Quality Assurance) provide an excellent framework for the inclusion of the HACCP principles and an ongoing basis for continual improvement. Monitoring, corrective actions, recording keeping and verification requirements are already contained within ISO 9000. Adding hazard analysis and CCP's to the quality system is relatively simple.
The range of hazards could include safety hazards such as toxins, contamination, foreign bodies, decomposition, microbiological and non-safety hazards such as product quality, product substitution, etc.. Many companies include too many CCP's in their HACCP system thereby making it unwieldy and ineffective. The key is to separate the important control issues from those that have no real impact. CCP's are those where the failure of the process would cause or contribute to the occurrence of a hazard. Critical Limits are then established for each CCP. These limits may be determined by Government regulation and are used to establish that the HACCP system is working correctly.
The remaining parts of the HACCP system, Monitoring, Corrective Action, Record Keeping and Verification already exist within an ISO 9000 quality system.

HACCP - Benefits
HACCP provides businesses with a cost effective system for control of food safety from ingredients through production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP not only improves food safety management but also complements other quality management systems. The main benefits of HACCP are:
• Saves your business money in the long run
• Avoids you poisoning your customers
• Food safety standards increase
• Ensures you are compliant with the law
• Food quality standards increase
• Organises your process to produce safe food
• Organises your staff promoting teamwork and efficiency
• Due diligence defence in court