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.
Different type of hazards
Physical hazards : Hair, stones , metallic piece , seeds , feathers , match stick , plastic pieces,
grease ,jewellery , buttons , jute of cotton threads , sand .
Chemical Hazards: pesticides residue , veterinary , non -permissible food additive , cleaning chemicals,
adulterant , excess of food additive .
Biological Hazards: Invisible : bacteria, yeast , protozoa , molds ,viruses,
Visible :fly , worms , cockroaches , weevils, caterpillars .
HACCP (Hazard Analysis and Critical Control Points) is a system, which identifies specific hazards and
preventative measures for their control to minimise the risk of producing defective products and services for the
each step of the food chain. HACCP has been adopted by all major food companies and are mandatory for
exports to certain countries . Bakery manufacturers would gain by implementing HACCP .
HACCP determines the critical limits in the critical control points (CCPs) in the process and determines the critical
limits by monitoring and applying a mandatory and inhibiting factors. It is very difficult to determine the source of
the fault when there is a problem with the end product in the factories where in HACCP is not applied.
In brief, HACCP is a proactive risk management system that contain all steps of food chain, from raw material
manufacturer to end product and analyse possible dangers and guard. In industry, for successful HACCP system,
a successful team is required.Pre-requisite programs and Standard Sanitation Operation Procedures (SSOP) are
also required for HACCP.
How do we implement HACCP ?
As described its s analysis of hazard in a given environment and declaring critical control points . We start with
going through entire process of production right from raw material unloading to finished good dispatch. We take
entire inputs and actions in process which might effect process . After that we rank them on a scale of severity .
Those which get maximum severity scale are declared critical points hence controls are devised to minimise the
impact
Factors taken could be hazards , impact on brand , legal compliance's , damage to health of consumers, etc .
SOP are documented with logs and records for any deviation from standard procedures . Areas are marked
numbered and highlighted so that every one knows what is the critical control point .Internal audits and external
audits are conducted for compliance. Haccp Implementation flow chart
What Are The Pre-Requisite Programs?
(GAP) Good Agriculture Practice
(GVP) Good Veterinary Practice
(GMP Good Manufacturing Practice
(GHP) Good Hygiene Practice
(GPP) Good Production Practice
(GDP) Good Distribution Practice
(GTP) Good Trade Practice
Prerequisite programs description and details
What Are The Benefits of HACCP?
Preventing possible hazards and supplying safe products
Minimising risks of food poisoning
Making increase consumer confidence
Making increase industry authenticity
Supplying active auto-control system
Minimizing product cost
Maximising advantageous
Making easier marketing
Increasing products’ shelf life
Making solve product problems systematically
Making product export easy, due to it international acceptability.
Increasing food safety and hygiene conscious of food industry stuff.
CRITICAL CONTROL POINTS in bakeries could be
Oven burners
Metal detectors
Sieves
Filters
Conveyors
HACCP SEVEN PRINCIPLES
Other standards in bakeries related to food safety
ISO 22000
BRC ( BRITISH RETAIL CONSORTIUM )
SQF (Safety Quality Food)
Ems - Environment management system
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