HACCP

The acronym HACCP stands for Hazard Analysis and Critical Control Point, which is a prevention- based food safety system. HACCP systems are designed to prevent the occurence of potential food safety problems. This is achieved by assessing the inherit risks attributable to a product or a process and then determining the necessary steps that will control the identified risks.

Essentially, HACCP is a system that identifies and monitors specific foodborne hazards-- Biological, chemical, or Physical properties-- that can adversely affect the safety of the food product. This hazard analysis serves as the basis for establishing critical control points (CCPs). CCPs identify those points in the process that must be controlled to ensure the safety of the food. Further, critical limits are established that document the appropriate parameters that must be met at each CCP. Monitoring and verification steps are included in the system, again, to ensure that potential risks are controlled. The hazard analysis, critical, control points, critical limits and monitoring and verifications steps are documented in a HACCP plan. Seven principles have been developed which provide guidance on the development of an effective HACCP plan.

HACCP represents an important food protection tool. HACCP is not something limited to food franchises or chains. The concept can be applied by small independents as well as national or regional companies and can be intergrated into the recipes and standardd operating procedures of any size establisment. Employee training is key to successful implementation. Employees must learn which control points are critical in an operation and what the critical limits are these points, for each preparation step they perform. Establishment management must also follow through by routinely monitoring the food operation to verify that employees are keeping the process under control by complying with the critical limits.

definitions

Many terms are used in discussion of HACCP that must be clearly understood to effectively develop and implement a plan. The following definitions are provided for clarity:

acceptable level

Means the presence of a hazard which does not pose the likelihood of causing an unacceptable health risk.

control point

Means any point in a specific food system at which loss of control does not lead to an unacceptable health risk.

critical control point

As defined in the Food code, means a point at which loss of control may result in an unacceptable health risk

critical limit

As defined in the Food code, means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur.

deviation

Means failure to meet a required critical limit for a critical control point

haccp pLAN

As defined in the Food code, means a written document that delineates the formal procedures for following the HACCP principles developed by The National Advisory Committee on Microbiological Criteria for Foods.

hazard

As defined in the Food code, means a biological, chemical and physical property that may cause an unacceptable consumer health risk.

monitoring

Means a planned sequence of observations or measurements of critical limits designed to produce an accurate record and intended to ensure that the critical maintains product safety. Continuous monitoring means an uninterrupted record of data.

preventative measures

Means an action to exclude , destroy, eliminate or reduce a hazard and prevent recontamination through effective means.

risk

Means an estimate of the likely occurence of a hazard.

sensitive ingredients

Means any ingredient historically associated with a known microbiological hazard that causes or contributes to production of a potentially hazardous food as defined in the Food code.

verification

Means methods, procedures, and tests used to determine if the HACCP systems in use is in compliance with the HACCP plan.

The application of HACCP to food production was pioneered by the Pillsbury Company with the cooperation and participation of the National Aeronautic and Space Administration (NASA), Natick Laboratories of the U.S Army, and the U.S Air Force Space Laboratory Project Group.

Application of the system in the early 1960's created food for the United States' space program that approached 100% assurance against contamination by bacterial and viral pathogens, toxins, and chemical or physical hazards that could cause illnes or injury to astronauts. HACCP replaced end-product testing to provide food safety assurance and provided a preventive system for producing safe food that had universal application.

In the succeeding years, the HACCP system has been recognized worldwide as an effective system of controls. The system has undergone considerable analysis, refinement and testing and is widely accepted in the United States and internationally.

ADVANTAGES OF HACCP

FDA is recommending the implementation of HACCP in food establishments because it is a system of preventive controls that is the most effective and efficient way to ensure that food products are safe. A HACCP system will emphize the industry's role in continuous problem solving and prevention rather than relying solely on periodic facility inspections by regulatory agencies. HACCP offers two additional benefits over conventional inspection techniques.

First, it clearly identifies the food establishment as the final party responsible for ensuring the safety of the food it produces. HACCP requires the food establishment to analyze its preparation methods in a rational, scientific manner in order to identify critical control points and to establish critical limits and monitoring procedures.

Secondly, a HACCP systems allow the regulatory agency to more comprehensively determine an establishment's level of compliance. A food establishment's use of HACCP requires development of a plan to prepare safe food. This plan must be shared with the regulatory agency because it must have access to CCP monitoring records and other data necessary to verify that the HACCP plan is working.

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