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HACCP

What is HACCP?

 

HACCP involves seven principles:
 

  • Analyze hazards. Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
     
  • Identify critical control points. These are points in a food's production-from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
     
  • Establish preventive measures with critical limits for each control point. For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
     
  • Establish procedures to monitor the critical control points. Such procedures might include determining how and by whom cooking time and temperature should be monitored.
     
  • Establish corrective actions to be taken when monitoring shows that a critical limit has not been met-for example, reprocessing or disposing of food if the minimum cooking temperature is not met.
     
  • Establish procedures to verify that the system is working properly-for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.
     
  • Establish effective recordkeeping to document the HACCP system. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling food borne pathogens.
     

Need for HACCP

 

New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCP-based  food safety system on a wider basis. One of the most important challenges  is the increasing number of new food pathogens. For example, between 1973  and 1988, bacteria not previously recognized as important causes of  food-borne illness--such as Escherichia coli O157:H7 and Salmonella  enteritidis--became more widespread.

There also is increasing public health concern about chemical  contamination of food: for example, the effects of lead in food on the  nervous system. Another important  factor is that the size of the food industry and the  diversity of products and  processes have grown tremendously--in the  amount of domestic food manufactured  and the number and kinds of foods  imported. At the same time, FDA and state and local agencies have the same  limited level of resources to ensure food safety.


Advantages

 

HACCP offers a number of advantages over the current system. Most  importantly, HACCP:
 

  • Focuses on identifying and preventing hazards from contaminating food
  • Is based on sound science
  • Permits more efficient and effective government oversight, primarily because the recordkeeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day
  • Places responsibility for ensuring food safety appropriately on the food manufacturer or distributor
  • Helps food companies compete more effectively in the world market
  • Reduces barriers to international trade.
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Unimar is your ultimate solution of home and business protection and health from all household pests, pest-related threats, and maintenance of a pest-free environment.
Umm Hurrair - Near DEWA main office
Dubai
United Arab Emirates