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HACCP
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HACCP
HACCP, for hazard analysis and critical control, is a scientific method and method for food safety that is commonly used in the food industry. Created to ensure the production of safe and healthy food, HACCP focuses on identifying and controlling potential hazards during the food production process.
The HACCP system includes seven principles that serve as a framework for developing and implementing a food safety plan. These standards include conducting risk assessments, identifying critical control points (CCPs), establishing critical limits, evaluating CCPs, implementing corrective actions, monitoring performance measures and keeping records.
The first step, risk assessment, involves identifying biological, chemical and physical hazards that may exist in the food production process. Critical control points are also determined, which are the main points and procedures where control measures can be applied to prevent, eliminate or reduce the risks identified at an acceptable level. Critical parameters, such as temperature or time required, are set for each CCP to ensure control.
Regular monitoring of the CCP is very important to ensure that critical limits are respected. If discrepancies occur, corrective actions are implemented to bring the process back under control. Testing includes periodic monitoring and validation of the HACCP plan to ensure it continues to work.
