Learning Basic Terms About Haccp System: Haccp 101

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HACCP is an understanding that originated in the mid-20th century. Food engineers and scientists are considered to have played a part in the creation of this deep-rooted mechanism that puts consistency and wellbeing together. The scientists who developed the HACCP system consisted of people of the below organizations:

1. The Pillsbury Company, the biggest food manufacturer of its time
2. U.S. Army System Soldier Center
3. NASA

The goal of the researchers in these institutions was to make space research more effective. In this sense, research and arrangements have been made about how the most suitable food and diet strategies for space projects can be used. Methodologies used for agricultural goods to boost human capacity and the labor force were eventually put into use in the defense industry. The principles of the HACCP, introduced by Nasa and the US Military System Centre, are now being applied to the food industry.

To better understand the HACCP system and HACCP certification process ...
... the terms and fundamental concepts that you will encounter are explained below to give you a perspective and preliminary information:

HACCP Terminology
Food safety: ensure that the substance does not pose an environmental, physical, or biochemical threat to the health of the user/consumer.

HACCP System: is a system developed by the application of the HACCP principles for the monitoring of food safety hazards.

HACCP Plan: A paper indicating the direction to be taken during the adoption of HACCP certificate requirements within the organization. In general sense, they offer info regarding below topics:
- Workflow
- Critical control points
- Critical limits
- Measurement and evaluation device and/or method used
- Responsible
- Decision authority in case of deviation
- Works to be done in case of non-compliance

HACCP Team: A community of people who are responsible for designing, enforcing, and managing the framework.

Hazard: a physical, chemical, biological agent or disease that can have an adverse health effect. Potential causes of risk can be grouped as follows.
- Presence of unacceptable biological, physical, or chemical contamination in raw materials, semi-finished products, or finished products.
- Potential for inappropriate microbe development in the semi-finished, finished product or manufacturing line atmosphere or potential for inappropriate chemical formation.
- Microorganisms, organic compounds in semi-finished or finished items

Risk: reflects the probability of a potential danger arising and the severity of the health hazard created by the hazard.

Hazard Analysis: This can be described as the method of gathering and assessing information on the hazards to the food involved. As a consequence, the hazards that are relevant concerning the food being treated and the risk of their occurrence are identified, and the management requirements are defined accordingly.

Control Point: Any point where chemical, biological, or physical influences may be regulated is a control point. Failure to retain regulation at these stages may not pose a health danger but can have an impact on the quality of food.

Critical Control Point (CCP): This is the point of production/stage where control is necessary so that food does not pose a health danger. At this stage, the hazard associated with the control to be implemented can be avoided, minimized, or removed. There can be 3 types of these.
- Preventive Critical Control Point (CCPP): is the critical control point established to avoid anything from happening at a point with the ability to generate a hazard.
- Reducing Critical Control Point (CCPR): is a critical control point that ensures that the unsafe condition is minimized to an appropriate level.
- Eliminative Critical Control Point (CCPE): This is the critical control point where the unsafe condition can be absolutely removed.

Decision Tree: There are a variety of questions used to assess if the point is a crucial control point for the threat found at a point in the food production process.

Control Criteria: These are the activities needed to avoid or remove a specific danger or to minimize its frequency of occurrence to an appropriate degree.

Critical Limit: The threshold value between the acceptability and the rejection of the controlled hazard at the critical control point.

Corrective action: In the case of a deviation from the critical control point, these are the steps to be taken to control this point.

If you are looking for the HACCP certification for your business, then please visit the website Mandreel.com - Malaysia (GMP, MESTI & HACCP Certification)

Reference:
GMP & HACCP Certification by Mandreel.com