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HACCP

HACCP CODEX Definition

HACCP Throughout the Food Chain

Adopted by the 20th Session of the Joint FAO/WHO Codex Alimentarius Commission, 1993

The Hazard Analysis Critical Control Point (HACCP) system identifies specific hazards and preventative measures for their control to ensure the safety of food (while the application of HACCP to food safety is considered here, the system can equally well be applied to other aspects of food quality). HACCP is a tool to assess hazards and establish control systems that focus on preventative measures rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.

HACCP can be applied throughout the food chain from the primary producer to final consumer. As well as enhanced food safety, benefits include better use of resources and more timely response to problems. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety.

The successful application of HACCP requires the full commitment and involvement of management and the workforce. It also requires a team approach; this team should include appropriate experts. Examples might be agronomists, veterinarians, production personnel, microbiologists, medical experts, public health specialists, food technologists, chemists and engineers according to the particular study. The application of HACCP is compatible with the implementation of quality management systems, such as the ISO 9000 series, and is the system of choice in the management of food safety within such a system.

Definitions

HACCP: (Pronounced 'HASS-UP') A system which identifies specific hazard(s) and preventative measures (PMs) for their control.

Hazard: The potential to cause harm. Hazards can be biological, chemical or physical.

Critical Limit: A value which separates acceptability from unacceptability.

Critical Control Point (CCP): A point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.

Corrective Action: The action to be taken when the results of monitoring the CCP indicate a loss of control.

Monitor: To conduct a planned sequence of observations or measurements to assess whether a CCP is under control.

Principles

HACCP is a system which identifies specific hazard(s) and preventative measures for their control. The system consists of the following seven principles:

Principle 1 Identify the potential hazard(s) associated with food production at all stages, from growth, processing, manufacture and distribution, until the point of consumption. Assess the likelihood of occurrence of the hazard(s) and identify the preventative measures for their control.

Principle 2 Determine the points/procedures/operational steps that can be controlled to eliminate the hazard(s) or minimise its likelihood of occurrence - (Critical Control Point (CCP)). A "step" means any stage in food production and/or manufacture including raw materials, their receipt and/or production, harvesting, transport, formulation, processing, storage, etc.

Principle 3 Establish critical limit(s) which must be met to ensure the CCP is under control.

Principle 4 Establish a system to monitor control of the CCP by scheduled testing or observation.

Principle 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.

Principle 6 Establish procedures for verification which include supplementary tests and procedures to confirm that the HACCP system is working effectively.

Principle 7 Establish documentation concerning all procedures and records appropriate to these principles and their application.