Guide to HACCP Procedure

Several hygiene ideas, including the HACCP concept, are now required by industrial companies able to guarantee the safe handling of food products. The abbreviation, known in German as Gefahrenanalyse kritischer Kontrollpunkte, stands for the phrase Hazard Analysis and Critical Control Points. To safeguard both the product and the consumer, food firms essentially adopt the HACCP principle for self-monitoring. Every organization should and can apply the notion to its processes and structures because it is based on flexibility. The HACCP Certification concept in the Male is one of many pillars of food safety in the food business in this setting. It is a component of the legally mandated system that permits quality control in food manufacturing and handling.

What precisely does the HACCP idea entail?

To ensure that enterprises subject to hygiene regulations exhibit proper food handling procedures, the concept of food safety was developed. Incoming product inspection, temperature monitoring, cleaning and disinfection plan, pest control, personnel training, and traceability are the fundamental elements of the HACCP concept. Here, it’s crucial to always document the outcomes of the check in addition to visually inspecting each component separately.

The hygiene concept’s constituent parts mandate, among other things, that delivered or acquired commodities be examined for their condition, best-before date, and temperature. The next step is to set a regular cleaning and disinfection program for the facilities and operating rooms.

How is the HACCP plan put into practice?

You can apply the following seven principles to create a HACCP-based procedure:

  1. Hazard identification using hazard analysis.
  2. Determine the process stage’s key point(s).
  3. Set boundaries for these important areas.
  4. Create and use efficient monitoring procedures.
  5. Deciding on corrective measures if a crucial process step runs uncontrollably.
  6. Establish processes for routine inspections to check for compliance with items 1 through 5.
  7. Preparation of records and documentation to prove compliance with the conditions outlined in points 1 through 6.

Also, Check –>> HACCP is the future of the food business

The hazard evaluation

Identification of all potential risks that could occur at any stage of the food production process is part of the hazard analysis process. Hazards of any kind, whether they be physical, chemical, or biological, make eating food risky for people. Here, the production sequence of all process phases is taken into account to calculate the likelihood that these hazards may materialize.

Critical points, thresholds, and monitoring techniques

A decision tree example

Critical points are those stages of each process where a hazard could materialize. A decision tree should be made in this situation to help identify the key moments in each stage of the procedure.

The outermost limits in terms of a product’s safety are known as limit values. To identify key moments, these should be quantifiable as fixed parameters. The monitoring techniques that go along with the limit values make it possible to appropriately identify a loss of control. A monitoring procedure’s measurements should be performed at appropriate, regular intervals.

Also, Check –>> HACCP Implementation

Remedial measures and documentation

As soon as a departure from the critical boundaries is visible, corrective action is done. To be ready to take action right away if limits are exceeded or fall short of the limit values, the steps should be decided upon in advance.

All HACCP guidelines must be documented since they must always be traceable and verifiable.

Here, we provide a thorough breakdown of the HACCP concept’s seven guiding principles. The 7 Principles of HACCP

Do plastics and food safety go together?

Absolutely. Plastic components frequently have benefits for the food business. Whether it’s lighter weight, more chemical resistance than stainless steel, or reduced susceptibility to moisture absorption. Many high-performance plastic components also demonstrate their value with their solid lubricants. Because the components are not lubricated with lubricating oil, the likelihood of product contamination is reduced.

It’s not always necessary to use stainless steel when it comes to hygienic design; alternative materials and food safety precautions can also be used, as described here.

The article is based on Article 5 of Regulation EC 852/2004 and the European Commission’s Guide to the Implementation of HACCP-based Procedures.

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