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
