By implementing HACCP, companies can reduce the risk of contamination and foodborne illnesses.

Food safety is an issue of great relevance in today’s society, as it is directly related to the health of consumers.

One tool that has been developed to help ensure food safety is the Hazard Analysis and Critical Control Point (HACCP) system.

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. It is a food safety management system that seeks to identify and control biological, chemical and physical hazards that may occur during food production, handling and distribution.

It was developed by NASA in the 1960s and subsequently adopted by the food industry.

HACCP principles

1. Conduct a hazard analysis: Hazard analysis involves identifying potential hazards at each stage of the food production process. Hazards can be biological, chemical or physical.
2. Identify critical control points (CCPs): CCPs are the points in the process where hazards can be controlled or eliminated. CCPs can be identified by assessing the hazards associated with each step of the process.
3. Establish critical limits: These are the acceptable limits for each CCP. These limits are established based on scientific criteria and are used to determine if a process is under control.
4. Establish monitoring procedures: These are used to verify that critical limits are being met for each CCP.
5. Establish corrective actions: Procedures should be established to correct any process deviations observed during monitoring. Corrective actions may include elimination of nonconforming product, process modification or additional testing.
6. Establish verification procedures: These are used to ensure that the HACCP system is functioning properly. Verification procedures may include reviewing records, conducting additional tests and auditing the system.
7. Establish a documentation and record keeping system: Detailed records should be kept of all aspects of the HACCP system, including hazard analysis, critical limits, monitoring procedures, corrective actions and verification procedures.

HACCP is important to ensure food safety, the hazards that can affect food safety are many and varied. HACCP helps to identify these hazards and control them in the production process.

In this way, foodborne disease outbreaks can be prevented and food can be made safe and wholesome for human consumption.

Who should implement HACCP?

HACCP should be implemented by all companies involved in the production, processing, distribution and sale of food. This includes from small family-owned businesses to large multinational companies, the objective is to ensure food safety throughout the production process.

How does HACCP benefit the food industry?

The implementation of HACCP can provide several benefits to the food industry, including:

Reduced production costs by reducing the number of non-conforming products.
Improved product quality by ensuring that food is safe and wholesome for consumption.
Compliance with government regulations and international food safety standards.
Improved company reputation by demonstrating commitment to food safety.

The importance of HACCP in food safety

The implementation of HACCP is essential to ensure food safety and public health, it helps food companies identify potential hazards in the production process and take preventive measures to control them. In addition, it focuses on preventing problems rather than correcting them.

Source: The Food Tech