HACCP Question Answer

What is HACCP?

HACCP, or the Hazard Analysis Critical Control Point framework, is a process control framework that distinguishes where risks may happen in the food production cycle and puts into place stringent actions to take to prevent the hazards from happening.

For what reason is HACCP Important?

HACCP is significant because it focuses on and controls expected hazards in food production. By controlling significant food hazards, for example, microbiological, chemical, and physical contaminants, the business can more readily guarantee shoppers that its items are pretty much as protected safe as good science and technology allow.


HACCP isn’t new. It was first utilized during the 1960s by the Pillsbury Company to deliver the most secure and safe food possible for space explorers in the space program. The National Academy of Sciences, National Advisory Committee for Microbiological Criteria for Foods, and the Codex Alimentarius have embraced HACCP as the best process control system available today.

How Does HACCP Compare to the Current Food Production and Inspection Programs?

The current food assessment program depends on a “see, smell, and feel” approach that depends more on the identification of likely hazards than anticipation. Besides, the flow investigation program was planned during the 1930s when the hazard of diseased animals and physical contaminants were the principal concerns. Today, microbiological and compound defilement, which can’t be seen, are of more noteworthy interest. The U.S. Branch of Agriculture as of late ordered HACCP for the country’s 7,000 meat and poultry plants.

Also, Check –>> HACCP Verified Kitchen

What is the Status of the Adoption of HACCP Within the Meat and Poultry Industry?

Large numbers of the country’s meat and poultry handling offices have carried out a few or all of the HACCP principles into their activities. Many organizations have additionally given HACCP principles training programs to the management and another related in-plant workforce.

How Does HACCP Work in Food Production?

There are seven HACCP Principles, created by the National Advisory Committee on Microbiological Criteria for Foods, that fill in as the establishment for a HACCP framework. They are:

1. Direct a hazard examination to recognize potential perils that could happen in the food production measures.

2. Recognize the basic Critical Control Points (CCPs) – those focuses in the process where the potential hazards could happen and can be forestalled and additionally controlled.

3. Build up basic Critical Limits for preventive measures related to each CCP. A basic cutoff is a basis that should be met for each CCP.

4. Build up CCP monitoring necessities to guarantee each CCP stays inside its breaking point. Observing may require materials or gadgets to quantify or in any case assess the cycle at CCPs.

5. Build up remedial activities if observing decides a CCP isn’t inside the setup limits. If an issue happens, remedial activities should be set up to guarantee no public health hazard happens.

6. Set up a viable recordkeeping methodology that reports the HACCP framework is working appropriately. Records should report CCP checking, verification activities, and deviation records.

7. Set up methods for confirming that the HACCP framework is working appropriately. Check methods might incorporate exploring the HACCP Plan, CCP records, basic CCPs just as directing microbial examining.

What Role Does Other New Technologies Play in HACCP?

New technologies will play critical roles in HACCP programs. HACCP is designed to reduce or eliminate harmful contamination. If new technologies are developed prevention or elimination of hazards throughout the production process becomes easier. The industry has studied several new technologies to approve and implement to comply with HACCP principles for the achievement of HACCP Certification for the organization.


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