What does HACCP stand for?
The acronym HACCP stands for Hazard Analysis and Critical Control Point , which is a prevention-based food safety system. HACCP systems are designed to prevent the occurrence of potential food safety problems. This is achieved by assessing the inherent risks attributable to a product or a process and then determining the necessary steps that will control the identified risks. HACCP is a systematic approach to food safety which will dramatically improve the level of food safety. The NACMCF has developed the seven HACCP principles discussed within this Annex. The FDA recommends the implementation of a HACCP system throughout the food industry using these NACMCF recommendations. Essentially, HACCP is a system that identifies and monitors specific food borne hazards – biological, chemical, or physical properties – that can adversely affect the safety of the food product. This hazard analysis serves as the basis for establishing critical control points (CCPs). CCPs identify those points in
Hazard Analysis Critical Control Points. What is Hazard Analysis Critical Control Points? It is a Food Safety methodology that relies on the identification of Critical Control Points (CCP’s) in food production and preparation processes. Closely monitored CCPs will ensure that food is safe for human consumption. It avoids traditional “end product testing” and seeks to identify hazards and reduce risks throughout all stages from producer to plate. The approach was originally derived from Engineering System’s – “Failure Mode and Effect Analysis”. It was further developed by Pillsbury / NASA for the American Space Programme. Hazard Analysis Critical Control Points reduced the risk of astronauts suffering from the effects of consuming contaminated food whilst in space. HACCP Principles are now promoted and incorporated into Food Safety Legislation in many Countries. What are the principles of Hazard Analysis Critical Control Points? The HACCP principles consist of the following: • Identifyi
