HACCP Principles

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HACCP – seven principles

There are seven principles in the HACCP system.


Conduct a Hazard Analysis
The team must make a list of the steps in the process. It is also necessary to identify where
significant hazards are most likely to occur.
The team must focus on hazards that we can prevent, eliminate, and also control with the
HACCP plan.

Identify the Critical Control Points

CCPs (critical control points) are points in the procedure where we can apply control.
They are also at points where we can prevent, eliminate, or reduce hazards to
acceptable levels.

The team uses a CCP decision tree to help determine where the critical control points
are in the process.

“A critical control point may control more that one food safety hazard or in some cases
more than one CCP is needed to control a single hazard.”

“The number of CCP’s needed depends on the processing steps and the control
needed to assure food safety.”

Establish Critical Limits

This means establishing maximum and minimum values. Specifically, values to which
we must limit a physical, chemical, or biological parameter. The aim, above all, is to
prevent a food safety hazard.

The aim is also to eliminate or reduce a food safety hazard to an acceptable level.
The team should apply critical limits to water activity (Aw), pH, temperature, and time.
There are also some other measures that are relevant to regulatory standards or
scientific literature.

Monitoring Critical Control Points (CCPs)

The team will describe how we should monitor procedures for the measurement of the
critical limit. In fact, it must do this for each CCP.

The monitoring procedures must describe how to take the measurement, when to take
it, and who is responsible. They should also describe how often we should take the
measurement during production.

Establishing Corrective Action

When a critical limit occurs, we need to take corrective actions. In other words, we need
to fix it.

The team will determine which steps to take to prevent potentially hazardous food from
getting into the food chain.

Additionally, the team must also explain what steps we must take to correct the process.

Regarding these steps, the Institute of Agriculture and Natural Resources says:

“This usually includes identification of the problems and the steps taken to assure that
the problem will not occur again.”

Verification

This principle focuses on making sure that the HACCP system is operating according to
plan.
This may include auditing CCPs, prior shipment reviews, record reviews, and product
testing. It may also include instrument calibration.

Record-keeping

Record-keeping is a crucial component of the HACCP system. Only by recording


information can we then prove that everybody in the food production process is keeping
the food safe.

The records should contain information on the:

1. ✅HACCP team
2. ✅Corrective actions
3. ✅Record-keeping procedures
4. ✅Monitoring system
5. ✅Critical limits
6. ✅Verification procedures

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