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Hazard Analysis Critical Control Point (HACCP) is a process control system designed to enhance food safety by identifying and preventing physical, chemical or biological hazards in food production. HACCP includes steps to prevent problems before they occur and to correct problems as soon as they are detected. HACCP is widely recognized as the most effective approach for producing safe food.
HACCP systems are based upon seven principles which are the foundation for a control system designed for safety in food production. These principles are as follows:
PRINCIPLE 1 Conduct a Hazard Analysis
PRINCIPLE 2 Identify the Critical Control Points (CCPs) in the Process
PRINCIPLE 3 Establish Critical Limits for Each Critical Control Point
PRINCIPLE 4 Establish Critical Control Point Monitoring Requirements
PRINCIPLE 5 Establish Corrective Actions
PRINCIPLE 6 Establish Record Keeping Procedures
PRINCIPLE 7 Establish Verification Procedures
Recently the International Orgnization for Standardization (ISO) has released ISO 22000, which is a new International Standard designed to ensure safe food supply chains worldwide.
ISO 22000:2005, Food safety management systems – Requirements for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed.
The standard ISO 22000:2005 is basically made up of the following major components:
- Pre Requisite Programmes (PRP)
- Management System
- HACCP
- Interactive Communication
The unique differentiator from other food safety systems is that the entire standard is based on a preventive mechanism rather than a corrective one. The certification to ISO 22000:2005 can help an organization in the food chain to assure its client about the preventive system it follows in order to offer safe-to-consume food products across the chain.
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