HACCP stands for Hazard Analysis Critical Control Points and is a Food Safety
methodology that relies on the identification of Critical Control Points (CCP's)
in food production and preparation processes. The CCPs are the closely monitored
in order to ensure that food is safe for consumption.
This differs from traditional "produce and test" quality assurance methods which
can lead to expensive "re-call" of suspect food produce.
The HACCP approach was originally derived from Engineering System's - “Failure Mode
& Effect Analysis”. It was further developed by Pillsbury / NASA for the American
Space Program during the 1960’s because you can't "re-call food in Space".
In 1971 the HACCP approach was presented at first American National Conference for
Food Protection. 1973 saw the US FDA apply HACCP to Low Acid Canned Foods Regulations.
From 1988 to the present day HACCP Principles are now promoted and incorporated
into Food Safety Legislation in many Countries.
HACCP is based on SEVEN Principles. HACCP Now complies with all seven principles
and is the only HACCP system that can be translated into any language by the end
user.
- Conduct a hazard analysis to identify potential hazards that could occur in the
food production process.
- Identify the critical control points (CCPs) -- those points in the process where
the potential hazards could occur and can be prevented and/or controlled.
- Establish critical limits for preventive measures associated with each CCP. A critical
limit is a criterion that must be met for each CCP. Where appropriate, critical
limits may reflect relevant FSIS regulations and FDA tolerances.
- Establish CCP monitoring requirements to ensure each CCP stays within its limit.
Monitoring may require materials or devices to measure or otherwise evaluate the
process at CCPs.
- Establish corrective actions if monitoring determines a CCP is not within the established
limits. In case a problem occurs, corrective actions must be in place to ensure
no public health hazard occurs.
- Establish effective recordkeeping procedures that document the HACCP system is working
properly. Records should document CCP monitoring, verification activities and deviation
records.
- Establish procedures for verifying that the HACCP system is working properly. Verification
procedures may include reviewing the HACCP plan, CCP records, critical limits as
well as conducting microbial sampling. Both plant personnel and FSIS inspectors
will conduct verification activities.
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The impetus behind modern HACCP programs first began as a natural extension of Good
Manufacturing Practices (GMPs) that food companies had been using as a part of their
normal operations. A system was needed that enabled the production of safe, nutritional
products for use by NASA starting in the late 1950’s to feed future astronauts who
would be separated from medical care for extended periods of time. Without medical
intervention, an astronaut sickened by foodborne illness would prove a very large
liability and could possibly result in the failure of entire missions. Food products
could not be recalled or replaced while in space.
Beginning in 1959, the Pillsbury Company embarked on work with NASA to further develop
a process stemming from ideas employed in engineering systems development known
as Failure Mode and Effect Analysis (FMEA). Through the thorough analysis of production
processes and identification of microbial hazards that were known to occur in the
production establishment, Pillsbury and NASA identified the critical points in the
process at which these hazards were likely introduced into product and therefore
should be controlled.
The establishment of critical limits of specific mechanical or test parameters for
control at those points, the validation of these prescribed steps by scientifically
verifiable results, and the development of record keeping by which the processing
establishment and the regulatory authority could monitor how well process control
was working all culminated in what today is known as HACCP. In this way, an expensive
or time consuming testing procedure is not required to guarantee the safety of each
piece of food leaving an assembly line, but rather the entire process has been seamlessly
integrated as a series of validated steps.
In 1971 the HACCP approach was presented at the first American National Conference
for Food Protection. 1973 saw the US FDA apply HACCP to Low Acid Canned Foods Regulations,
although if you read those regulations carefully, you will note that they never
actually mention HACCP. From 1988 to the present day, HACCP principles have been
promoted and incorporated into food safety legislation in many countries around
the world.
Beginning in 1996, the United States Department of Agriculture (USDA) established
a detailed Pathogen Reduction / Hazard Analysis of Critical Control Point (PR/HACCP)
program under the Food Safety and Inspection Service (FSIS) to regulate the production
of raw meat products by large scale facilities. There is currently no HACCP requirement
in the US for food processors such as supermarket deli or butcher departments that
purchase from certified producers.
European Regulation & Small Businesses
The European Union introduced new food hygiene regulations on 1-January-2006 that
requires all food businesses within the EU, except primary producers, to operate
food safety management procedures based on HACCP principles. Significant flexibility
has been included to allow small businesses to comply. HACCP systems are not readily
applicable to food businesses like retail caterers and the flexibility allows alternatives
to HACCP that achieve the same outcome of safe food being produced. The U.K. Food
Standards Agency has produced an adapted simplified version of HACCP for small caterers
and retailers called 'Safer Food Better Business' (SFBB) that uses this flexibility
and is an example of how quality systems and HACCP principles can be creatively
adapted for small businesses and different situations.