HACCP : Hazard Analysis critical control point system s. Very Important tool to maintain quality product and safe guard product from contamination .it is a system which identify evaluates and control hazards .
What is hazard ?
A physical, chemical or biological agent which has potential to cause an adverse health effect.
HACCP is based around seven established principles.
Principle 1: Conduct a hazard analysis. Plants determine The food safety hazards and identify The preventive measures The plant can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
Principle 2: Identify critical control points. A critical control point (CCP) is a point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Principle 3: Establish critical limits for each critical control point. A critical limit is The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
Principle 4: Establish critical control point monitoring requirements. Monitoring activities are necessary to ensure that The process is under control at each critical control point. In The United States, The FSIS is requiring that each monitoring procedure and its frequency be listed in The HACCP plan.
Principle 5: Establish corrective actions. These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify The corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of The deviation enters commerce.
Principle 6: Establish record keeping procedures. The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting The monitoring of critical control points, critical limits, verification activities, and The handling of processing deviations.
Principle 7: Establish procedures for verifying The HACCP system is working as intended. Validation ensures that The plans do what they were designed to do; that is, they are successful in ensuring The production of safe product. Plants will be required to validate their own HACCP plans.
Verification ensures The HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis.