HACCP: A Brief Intro

What is HACCP?

• Hazard Analysis & Critical Control Point
• Is a technique / process


• Is a management system for the assurance of food safety


• Identifies, evaluates and controls hazards to ensure food safety


• Can be applied throughout the food chain from primary production to final consumption

How Is HACCP Started?

• Developed by the Pillsbury Company in USA in 1959 for NASA space program


• Normal quality test method- destructive test thus not suitable


• In the 1980’s - HACCP was used for food inspection program


• By 1992 - system has been improved and its benefits recognized worldwide

Why HACCP?

• Recomendation by legislations
  
• Requirements from customers


• Insurance against foodborne incidents and diseases

What Is It In For Me?(WIIFM)

• Cultivate awareness in food safety


• Increases confidence in food safety


• Preventive approach reduces reliance on end product testing


• Internationally recognized


• Reduces losses and wastage


• Meets requirements set by the relevant regulatory authority

What Is the 7 Principles Of HACCP?

• Principle 1: Conduct a hazard analysis


• Principle 2: Identify critical control points


• Principle 3: Establish critical limit
  
• Principle 4: Establish critical control points monitoring
  
• Pricinple 5: Establish corrective action to be taken


• Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively


• Principle 7: Establish document procedures pertaining all procedures and records appropriate to these principles and their application