HACCP
Definition
Hazard analysis and critical control point. Food production, storage, and distribution monitoring system for identification and control of associated health hazards. It is aimed at prevention of contamination, instead of end-product evaluation. In place of relying on food inspectors to detect food safety problems, HACCP shifts the responsibility to the food producer to ensure that the product is safely consumable. Proposed by the Codex Alimentarius Commission for the food industry in general, and meat, poultry, and seafood industry in particular, it has been adopted by some 150 countries. See also HACCP process, and seven principles of HACCP.
HACCP process
Definition
Begins with the evaluation of a situation, to assess the possibility of consumer health hazard on the basis of three factors: (1) Does the product contain contaminant-sensitive ingredients? (2) Does its manufacturing involve a controlled process step such as sufficiently high temperature, pH change, or other process that can eliminate the hazard? (3) Does its distribution chain pose any potential hazard? In the next step, critical control points (CCPs) are identified with maximum assurance. These are the locations in the processing plant where failure to prevent contamination can be detected through instruments such recording thermometers
seven principles of HACCP
Definition
They are: (1) Identify the potential consumer health hazards, (2) Identify the control points where the identified hazards may occur, (3) Establish critical limits for the potential hazards and safety measures, (4) Establish monitoring routines to ensure safety measures are working, (5) Establish appropriate responses if monitoring indicates a problem, (6) Establish accurate and detailed record keeping system that documents problems and the remedial steps to be taken, and (7) Establish a verification system that ensures the above steps are being followed.
