HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring.

Benefits:

HACCP is important because it;
• Prioritizes and controls potential hazards in food production
• Control the major food risks, such as microbiological, chemical and   physical contaminants
• Can better assure consumers that its products are as safe as good science and technology allows
• Reduce foodborne hazards, public health protection is strengthened

DCS provides your business a cost effective system for control of food safety. This preventive approach not only improves food safety management but also complements the other management system.
Contact us to carry out the full certification process, or a free gap assessment against the HACCP Certification to identify your organization’s preparedness.

FAQ

What are the Major Food Hazards?

While many public opinion studies report that consumers are concerned primarily about chemical residues, such as from pesticides and antibiotics, these hazards are nearly non-existent. The more significant hazards facing the food industry today are microbiological contaminants such as bacteria, yeast, mould, fungi etc.

How does HACCP work in food production?

There are seven principles, developed by the National Advisory Committee on Microbiological Criteria for Foods that serve as the foundation for a HACCP system. They are:

1. Conduct a hazard analysis to identify potential hazards that could occur in the food production process.

2. Identify the critical control points (CCPs) — those points in the process where the potential hazards could occur and can be prevented and/or controlled.

3. 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.

4. 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.

5. 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.

6. Establish effective recordkeeping procedures that document the HACCP system is working properly. Records should document CCP monitoring, verification activities and deviation records.

7. Establish procedures for verifying that the HACCP system is working properly. Verification procedures may include reviewing the HACCP plan, CCP records, and critical limits as well as conducting microbial sampling. Both plant personnel and FSIS inspectors will conduct verification activities.

Why is HACCP Important?

HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.

How often should HACCP be reviewed?

The HACCP system should be reviewed on a regular basis, such as annually, plus whenever there has been a change to the process, equipment or ingredients used; if new hazards have been identified; and if there has been an outbreak of food poisoning, a product recall or another food safety complaint attributed to the company.

How Does HACCP Compare to the Current Food Production and Inspection Programs?

The current food inspection program is based on a “see, smell and touch” approach that relies more on detection of potential hazards than prevention. Furthermore, the current inspection program was designed in the 1930s when the threat of diseased animals and physical contaminants were the main concerns. Today, microbiological and chemical contamination, which cannot be seen, are of greater interest. The U.S. Department of Agriculture recently mandated HACCP for the nation’s 7,000 meat and poultry plants.

How Would HACCP Be Applied From Farm to Table?

For the most successful implementation of HACCP, it should be applied from farm to table — starting on the farm and ending with the individual preparing the food, whether in a restaurant or home. On the farm, there are actions that can be taken to prevent contamination from occurring, such as monitoring feed, maintaining farm sanitation, and practicing good animal health management practices.

In the plant, contamination must be prevented during slaughter and processing. Once meat and poultry products leave the plant, there should be controls in place during transportation, storage and distribution.

In retail stores, proper sanitation, refrigeration, storage and handling practices will prevent contamination. Finally, in restaurants, food service and homes, food handlers must store, handle and cook foods properly to ensure food safety.

Who uses HACCP?

HACCP food safety management systems are used in all types of food establishments, including food catering, food retail and food manufacturing businesses. HACCP is an internationally-recognized system and the principles are adopted in countries all over the world.

What is a critical limit in HACCP?

A critical limit is the maximum or minimum value needed for the control measure at a Critical Control Point in order to prevent, eliminate or reduce a food safety hazard to an acceptable level.