HACCP stands for Hazard Analysis and Critical Control Points. It is a risk assessment plan that has seven principles which need to be applied within all food industries, worldwide. These principles include:
- Hazard Analysis – This is done in two steps; first step is to identify the hazard and the next step is to evaluate the hazard at hand. A detailed plan needs to be put in place that determines all the potential hazards and preventative measures that need to be taken. A hazard can be physical, biological or a chemical contamination.
- Critical Control Points and critical limits – The next step in the process is to determine the critical control points and identify a preventative measure for each. These are points throughout the manufacturing of the food that could pose the most risk. Critical Limits are specific min/max temperatures, ph level, salt level, chlorine level, time and any procedural characteristics that can affect the food.
- Critical Control Monitoring – This is an essential step in the compliance of HACCP guidelines as it is the monitoring of the critical limits and this must be controlled or it could put the end user (usually the customer) at risk of a food-borne illness. The monitoring program is made up of physical measurements that can be done in a timely manner to provide results that allow corrective actions to be taken immediately.
- Corrective Action – This is establishing what actions needs to be taken when a critical limit is not met. This action must ensure that no unsafe product is released.
- Record Keeping Procedures – Documentation must be kept, showing all critical limits have been met. It should also include the development and operation of the system.
FoodSafe has been designed around the HACCP guidelines and makes documentation and monitoring of critical control points and hazard analysis simple and easy to use.