HACCP: What Is It?

HACCP is an abbreviation for Hazard Analysis Critical Control Point. This food safety standard aims at incorporating preventative measures in the food production process to render it free from biological, chemical and physical hazards. In effect, HACCP food safety laws target overall food safety and hygiene as opposed to only end product inspection for contamination and hygiene lapses. HACCP food safety rules and regulations are applicable to all industries that are directly or indirectly related to the food or pharmaceutical industries including meat processors, fish processors, animal feed processors, farms, dairies, fisheries, bread and cereal manufacturers, beverage producers, canned and frozen food manufacturers, producers of prescription and non prescription drugs, and food service providers such as restaurants and hotels. Undoubtedly, the HACCP food safety rules and regulations have weighty benefits that cannot be ignored. These benefits include reduced complaints and a reduction in negative publicity, enhanced product traceability, improved raw material traceability, superior consumer and buyer confidence, a sustained consistency in internal reviews and inspection criteria and greater compliance with food laws.

HACCP: Training

A formal training course for the proper implementation of the HACCP food safety rules and regulations must be completed before HACCP food safety laws can be thoroughly and correctly followed. In the United States of America, the American Society of Quality (ASQ) offers a HACCP training course for individuals who want to become HACCP professionals. This HACCP training course is known as the Trained HACCP Auditor (CHA) exam. In the United Kingdom, a HACCP training course, accredited by the Qualifications and Curriculum Authority (QCA), is offered by the Chartered Institute of Environmental Health (CIEH). The HACCP training qualification is titled as HACCP for Food Manufacturing.

HACCP: The Seven Principles

The foundation for the HACCP food safety laws is provided in a set of seven principles formulated by the National Advisory Committee on Microbiological Criteria for Foods. These seven principles are listed below:

• Principle 1: The first HACCP food safety principle states that a hazard analysis should be carried out to identify the possible and potential hazards (physical, chemical and biological) that could contaminate the food production process.
• Principle 2: The second HACCP food safety principle states that critical control points (CCPs) should be identified. Critical control points are those particular parts in the food production process where the hazards identified in principle 1 could occur and cause a contamination.  
  Principle 3: The third HACCP food safety principle states that for each one of the identified critical control points, the concerned HACCP personnel should set a critical limit.
• Principle 4: The fourth HACCP food safety principle states that methods and techniques for monitoring the critical limits of each critical control point should be decided upon and put into place. Appropriate measuring devices can be used to ensure that each critical control point stays within its critical limit.
• Principle 5: The fifth HACCP food safety principle states that guidelines for corrective action should be formulated. Corrective action will have to be taken if a particular critical control point goes over its critical limit. HACCP food safety laws will ensure that such corrective action guidelines are already formulated and in place so that swift action can be taken in the case of an emergency.
• Principle 6: The sixth HACCP food safety principle states that reliable and efficient record keeping and documentation should be enforced for all the critical control points, the monitoring activities, instances where corrective action was used etc.
• Principle 7: The seventh HACCP food safety principle states that efficient and effective HACCP verification systems should be in place so that the HACCP system can be checked and maintained smoothly. These verification systems can include, for instance, a regular review of all the HACCP documentation procedures by plant personnel or authorized food quality personnel.