The Procedures of Hazard Analysis and Critical Control Points (HACCP) System

The Procedures of Hazard Analysis and Critical Control Points (HACCP) System

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Hazard analysis and critical control points (HACCP) system is the holistic procedures of preventing food from physical, chemical, and biological hazards. These procedures must be followed and obligated by the authorities such as food manufacturers, HACCP team and government auditing agencies. HACCP team is a group of four to six personnel that are responsible in the implementation, performance and enforcement of HACCP system in a food manufacturing company. They are trained in HACCP approach (Mortimore & Wallace, 2001). Usually, a company promotes a group of their expert and multi-disciplinary employees to join this group (Pun & Bhairo-Beekhoo, 2008). These procedures help the manufacturers or operators to ensure the foods are safe before being introduced to consumers or marketed worldwide. HACCP procedures are proven to be more effective and efficient system to monitor and manage the food hazard compared to conventional approach that focused only the inspection or test on the final product, without monitoring the whole processes. There are seven procedures of HACCP that are obligated to be followed. The procedures are conducting the hazard analysis, identifying the Critical Control Points (CCP), establishing Critical Limits, monitoring the Critical Control Points, establishing the corrective actions, verifying the processes and keeping record (refer to Figure 1 in Appendix 1).
The first procedure of HACCP system is the HACCP team conducts hazard analysis. Initially, they conduct hazard analysis by identifying the hazards that may contaminate the foods during the whole production processes. HACCP team starts this process by listing the human food pathogens, after that they conduct an evaluation of its production process, raw mate...

... middle of paper ...

...e management and HACCP team of the company review the assessment to ensure the effectiveness and stability of the performance of HACCP system.

Works Cited

Cormier, R. J., Mallet, M., Chiasson, S., Magnu´sson, H., & Valdimarsson, G. (2007). Effectiveness and performance of HACCP-based programs. Science Direct, 18, 665-671.
Loken, J. K. (1995). The HACCP food safety manual. NY, USA: John Wiley & Sons
Mortimore, S. & Wallace. C. (2001). HACCP. Oxford, UK: Blackwell Science.
Mortimore, S. (2001). How to make HACCP really work in practice, Journal of Food Control, 12, 209-215.
New Zealand Food Safety Authority. (2003). An introduction of HACCP. New Zealand.
Pun, K.F. & Bhairo-Beekho, P. (2008). A 14-step strategy of HACCP system implementation in snack food manufacturing, The Journal of the Association of Professional Engineers of Trinidad and Tobago, 37 (1), 48-59.

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