Hazard analysis and critical control points (HACCP) is a food safety approach that focuses on preventing biological, chemical, physical, and radiological hazards in manufacturing processes. FSMA and food safety software aided in the definition of HACCP.
FREMONT, CA: HACCP plans provide detailed food storage instructions. If not followed correctly, a significant foodborne outbreak may occur. Suppose food manufacturers need help with their plan. In that case, their health inspectors or other regulatory agency can help them identify which steps may present hazards and how to monitor and control them. Food preservation uses processes and techniques to remove or significantly slow down spoilage, reducing microorganisms to a safe level that will not make customers sick. Types of HACCP food preservation methods include:
Processing and pasteurization
Reduced oxygen packaging (ROP) on-site
Use food additives or vinegar ingredients to preserve fruits or vegetables.
Smoking preservative food
Healed meat or other food
Food manufacturers follow these steps when creating a HACCP plan.
Analyzing the hazard: This will help food manufacturers identify potential food hazards in their business. This may include ingredients used or equipment used or chemicals, and staff.
Determining critical control points (CCPs): Food manufacturers determine which hazards found in the first step are controllable. For example, they could say the meat will be cooked at a specific temperature to ensure safe eating.
Establishing critical limits: This step entails establishing specific limitations on essential points of control. For instance, food manufacturers can state that the meat will be cooked to a temperature of 155°F (68°C). If they intend to test for bacteria such as Listeria, they should also establish limits for that.
Maintaining a monitoring system: The monitoring step verifies that critical limits are being observed. For instance, if the crucial temperature for making pepperoni is 155°F (68°C), the monitoring system would check the temperature with a thermometer and record it in a temperature log.
Constructing corrective actions: When critical limits are not met, disciplinary actions are required. For instance, if the required temperature has not been reached, the food manufacturer may need to cook it longer. In some cases, food is discarded. Adhering to the corrective action plan is critical for preventing foodborne illness.
Developing standards for verification: This step enables food manufacturers to assess the effectiveness of their HACCP plan. Procedures for verification may include observing employees perform tasks such as taking temperatures and maintaining a temperature log. In addition, they enhance the plan and collaborate with their regulatory authority to ensure their HACCP plan is as effective as possible.
Establishing a framework for maintaining records: The hazard analysis, the plan itself, and supporting documents for the critical limits are included in the descriptions for HACCP plans. The supporting documents, in this case, are most likely temperature logs. Food manufacturers keep these records in an easily accessible location so that their employees can refer to them as needed.