The HACCP system for food safety

The HACCP system for food  safety

The seven HACCP principles

The HACCP system is based on a universally recognized set of seven principles that are used for the development of an HACCP plan for a food. These principles reflect a framework that was developed on the basis of a combination of recognized, science-based, food safety considerations and quality systems characteristics. This integration of basic food safety principles with the quality systems approach has been an important factor in the widespread

recognition of the HACCP principles by food quality professionals.

The universally recognized Seven Principles of HACCP are:

• Principle 1: Conduct hazard analysis

• Principle 2: Determine critical control points

• Principle 3: Establish critical limits

• Principle 4: Establish monitoring procedures

• Principle 5: Establish corrective action procedures

• Principle 6: Establish verification procedures

• Principle 7: Establish record-keeping and documentation procedures

The HACCP system and HACCP plans

Within a particular food processing establishment, the scope of the HACCP system will depend on the number of different food products or different categories of similar food products that are produced. In the case where a single product is produced at a food establishment, the HACCP system is comprised of a single HACCP plan for the product that is produced by a specified process, along with the HACCP prerequisite programs that cover the entire establishment. In food establishments that produce several products, it should be determined whether similar products can be grouped into a family of products that could be covered by a single HACCP plan. In an

establishment at which different products are produced using different raw materials and ingredients, different processes and process parameters, and different processing equipment, it is very likely that the HACCP program for the establishment will consist of several HACCP plans, with an HACCP plan for each product or each family of products.

Development and implementation of an HACCP plan

The widespread recognition of HACCP is reflected not only in its science-based, preventive approach, but also in the requirements and guidelines for the development and implementation of an HACCP plan. A model consisting of a sequence of twelve steps for developing and implementing an HACCP plan for a particular food product has been adopted by the Codex Alimentarius and is referred to as the  Logic Sequence for the Application of HACCP. This set of twelve steps includes five preparatory steps that provide guidance and which are also considered necessary preliminary steps by the USNACMCF, followed by seven steps that address the seven principles of HACCP. The worldwide acceptance of the Codex Alimentarius model has resulted in a consistent format for developing and implementing HACCP plans in food establishments around the world, and has contributed to the recognition of HACCP systems to address food safety issues in bilateral and international trade.

Contact me for HACCP support at reet.gmp@gmail.com