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Seven Principles That Define HACCP

Food and Beverages | Thursday, September 30, 2021

Various principles of HACCP help to control possible hazards in the food and beverage industry.

Fremont  CA: HACCP stands for Hazard Analysis and Critical Control Points, and it's a preventive management technique for identifying and assessing the risks and hazards connected with specific foods or manufacturing processes. According to the FDA, the approach is also used to control recognized dangers that are "reasonably expected to arise." The FDA requires HACCP plans in the seafood and juice industries. Food and beverage industries need HACCP plans because they emphasize the control of possible hazards. While customers are concerned about chemical residue from contaminants like pesticides and antibiotics, the HACCP Alliance points out that the true danger is microbiological.

Seven principles that define HACCP are as follows:

Perform hazard analysis

The attention should next shift to the dangers that can be avoided, eliminated, or controlled using an effective HACCP plan. Companies must specify the particular steps involved in their processes and identify those where significant hazards are likely to arise to meet this criterion. The decision to include or exclude specific dangers from the plan should also be explained and justified in the plan.

Identify Critical Control Points(CCP)

Critical control points (CCPs) are places, processes, or procedures where measures to control a food safety danger can be adopted. In the food processing industry, CCPs include:

● Chilling

● Chemical residue testing

● Thermal treatment

● Metal contamination testing

● To detect CCPs, HACCP teams should employ a CCP decision tree.

Set up Critical Limits

To remove or diminish a hazard, critical limits (CLs) are the minimum or maximum levels to which chemical, biological, or physical measurements must be managed. CLs are frequently regulatory-controlled measures such as temperature, time, weight, or other characteristics.

Set up monitoring procedures

HACCP teams should develop and implement processes for measuring CLs at each CCP in their process. Be careful to indicate how the measurement will be taken and when and by whom while putting out a HACCP plan.

Set up corrective actions

Corrective actions are performed to correct and prevent dangers when there is a deviation in CLs. This should include both identifying the problem and determining what efforts will be made to avoid it in the future.

Set up verification procedures

The validity of the HACCP plan is determined through verification activities, which guarantee that operations are carried out according to the plan. Verification operations such as examining records, auditing CCPs, calibrating devices, and evaluating products may be used by HACCP teams.

Record-keeping and documentation process

A sound HACCP plan must include recordkeeping as a crucial component. Not only do records explain all of the details of the plan for staff to refer to, but they can also verify that the meal was prepared safely. The plant's hazard assessments, CCPs, CLs, monitoring system, remedial actions, recordkeeping methods, and verification activities should be documented.

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