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What is HACCP?
Hazard Analysis and Critical Control Points -
Is a protective system that means food safety by identifying hazards that threaten its safety, be it biological, chemical or physical, and then identify critical points that need to be controlled to ensure the safety of the product.
Reasons for using the HACCP system?
The ineffectiveness of traditional methods of reduction
Of food poisoning.
Matching with the new world trade system.
The requirement of some countries to apply this system to the products supplied to them.
The desire to involve the private sector in the control process.
HACCP system:
Is a complete and integrated food safety system by identifying risks to its safety. These risks may be biological, chemical or physical, and identify critical points to be controlled in order to ensure the safety of the product.
Objectives of the HACCP system:
- Identify sources of potential errors during production and confirm the quality of the final product.
- To handle errors using appropriate means. Ability to fully control the production process.
- Ensure food or health safety of the final product.
Reasons for using the HACCP system:
- The inefficiency of traditional methods in reducing food poisoning.
- In keeping with the new global trading system. Some countries require the application of this system to the products supplied to them.
- Involve the private sector in the control process.
HACCP rules:
The HACCP system is based on seven main rules:
- Conduct a risk analysis so that the risks that are likely to occur are identified by a reasonable probability.
- Identification of critical control points, where manufacturing steps are identified where risk can be controlled or disposed of permanently, or reduced to an acceptable level.
- Setting critical limits: After defining critical control points it is very important to know that these points are under control, this is done by specifying the safety zone, then using the specifications set by the legislators, and the results of the research until the critical limits are established.
- Development of monitoring methods: After identifying both critical control points and critical limits, it must be ensured that all of them are within the limits of safety.
- Introduce corrective actions: These procedures are carried out when one of the critical points is not within the limits of safety.
- The establishment of a system of auditing: and that aims
To ensure the validity of the system and to make important improvements.
- Develop a system of documentation, and requires
So go back to the old records
To evaluate the system.
