Major Seven Principles of HACCP
HACCP Certification is the abbreviation of Hazard Analysis Critical Control Point to determine the safety of the food from any contamination and hazards. It is the basic tool to identify the CCPs limit and monitor the process and procedure to provide the safety of the product. HAACP certification works on the Seven Principles of HAACP to demonstrate the Critical limits of the food. Gaining essential food safety certifications for an organization helps to flourish the organization not only in economic terms but also socially. Providing customers and end-users with safe food helps to enhance the corporate image and helps in increasing productivity.
Seven Principles of
HACCP are:
For a successful
HACCP program to be properly implemented, the management needs to adopt the
HACCP approach. It is a commitment by management that indicates an awareness of
the benefits to an organization. Adopting the 7 principles of HACCP helps in
the development of HACCP plans that help an organization to achieve the stated
desired goals of the organization.
Principle 1:
Conduct a hazard analysis.
The application of
this principle involves the process and procedure to identify any hazards or
contamination involved in the product or the Food Management System. The team
ensures the hazards are eliminated, controlled, and managed at the earlier the stage before reaching the finished contaminated products and recalls.
Principle 2:
Determine the critical control points (CCPs).
The HACCP team will
determine the CCPS Critical Control Point of each product. CCPs are a procedure
at which controls are established to control the hazard and risk and food
safety can be prevented by reducing the hazard to acceptable levels. The
processing steps and the control needed decides the number of CCP's needed
depends on.
Principle 3:
Establish critical limits.
A critical limit
(CL) is the parameter to control CCPs by deciding the maximum and/or minimum
value to which a biological, chemical, or physical must be controlled to
prevent, eliminate, or reduce to an acceptable level the occurrence of a food
safety hazard. The Critical limits are tested by testing the temperature, pH
level, water consistency, etc. based on scientific literature of the standard.
Principle 4:
Establish monitoring procedures.
The HACCP team will
monitor the procedure for the measurement of the CL at each level and verify
whether the procedures are accomplished as per the guidelines of the HACCP Plans.
The team also determines when, how, and how many times the measurement is taken
to ensure the safety of the food.
Principle 5:
Establish corrective actions.
HACCP is the preventive system, each CCPs need to be predetermined to corrected by applying
corrective actions if any. The HACCP management team needs to become up with
quick corrective actions and techniques to control any hazard, to verify no the harmful product goes out of production.
Principle 6:
Establish verification procedures.
Verification is the
process of determining the procedure of methods, controls, tests, and
procedures that comply with the HACCP Plans and fulfil the requirements of the
end-users.
Principle 7:
Establish record-keeping and documentation procedures.
Maintaining proper
records and documents is the vital role of the HACCP plan and system. Accurate
and complete records are the final step in the HACCP Plan defining procedures,
the company’s methods of document control, etc. Documentation helps in:
·
The
establishment's compliance with its HACCP plan;
·
Tracing
the history of ingredients, methods of
operation;
·
Reduction
in product recalls or errors;
·
Records
of corrective actions implemented when deviations occur;
Better
documentation helps in better execution of the plan and ease the process of
HACCP further. HACCP Certification helps in the accomplishment of the
government law committing the products your organization produce are safe
usage.
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