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What Are The Principles For Developing A Haccp Plan?

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By Author: Smith
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Hazard Analysis Critical Control Points (HACCP) is an internationally recognized process of identifying and handling food safety related risk and, when essential to an active food safety program, can provide customers, the public, and regulatory agencies guarantee that a food safety program is well managed. HACCP is a management system in which food safety is addressed complete the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Today, many of the world’s best manufacturers and vendors use the system as a source for their food safety management programs and for compliance with GFSI audit schemes. Complete analysis of hazards and where they can occur, Safe Food Alliance of California helps implement systems and actions to minimize risk. Safe Food Alliance delivers a truly hands-on food safety management system at each and every operation in supporting in the management of critical control points.
Why HACCP is Important?
Proper execution of a HACCP program helps ...
... to reduce the probability of customer complaints or a recall by identifying and supervisory potential hazards which may come from raw materials, facility processes, and human error. The bigger employee awareness that results from a HACCP program helps to drive continual improvement of a company’s products and processes.
Also, the HACCP principles are in arrangement with the necessities of the FDA’s Food Safety Modernization Act (FSMA) rule for food processors — Hazard Analysis and Risk-based Preventive Controls. Although a HACCP plan does not meet all of the necessities, it meets the majority of the necessities and is the best platform from which to build a FSMA-compliant management system.
HACCP is a methodical approach to avoiding biological, chemical and physical hazards. Rather than waiting for the complete products to be inspected, HACCP is applied throughout all stages of the food chain to classify hazards during production, packaging and distribution. An experienced consultant or any personnel who is certified and taken HACCP food safety auditor training, can help any organization to achieve HACCP food safety auditor training certification in minimum time frame.
Seven HACCP Principles:
• Conduct a hazard analysis:
Assemble a list of hazards that are possible to reason injury or illness if they are not effectively controlled. Consider the biological, chemical and physical ingredients and raw materials combined into each step of the production process, storage, distribution and consumer use. For each hazard, apply a preventative measure to control the hazard.
• Determine critical control points:
Possible hazards must be addressed at the critical control point (CCP), well-defined as the step in the manufacture process at which control can be applied to prevent, remove or reduce a food safety hazard to an acceptable level.
• Establish critical limits:
A critical limit is the maximum and minimum value at which a biological, chemical or physical hazard must be measured at a critical control point to prevent, eliminate, or reduce that hazard to an acceptable level. Critical limits are used to confirm safe operating conditions at a CCP and must be scientifically established.
• Establish monitoring procedures:
A strict monitoring schedule is essential to authenticate that a CPP is under control and for future verification use. Monitoring provides management with the ability to track operations and take instant control of a product before deviation occurs. Due to the possibly serious consequences of a critical limit deviation, continuous or frequent monitoring is counselled to ensure the process is properly controlled.
• Establish corrective actions:
The purpose of corrective actions is to stop food which may be hazardous from reaching consumers. When monitoring shows a deviation from the established critical limit, the corrective action should be taken.
• Establish verification procedures:
Verification is defined as activities, other than monitoring, that authenticate a HACCP plan is being carried out efficiently. FSIS needs the verification of a HACCP plan by plant personnel, which will also be accomplished by FSIS during inspection.
• Establish record keeping procedures:
HACCP regulation requires that all plants maintain specific documents that include: hazard analysis, written HACCP plan, records documenting the monitoring of critical control points, critical limits, corrective activities and verification activities.

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