Food Safety Management Systems (HACCP Principles)
HACCP Overview
HACCP (Hazard Analysis and Critical Control Point) is a systematic preventive approach to food safety. It is based on seven principles:
- Conduct a hazard analysis.
- Determine Critical Control Points (CCPs).
- Establish critical limits (e.g., cooking to 75°C).
- Monitor CCPs (e.g., temperature checks).
- Establish corrective actions (e.g., continue cooking if below 75°C).
- Verify (e.g., calibrate thermometers, review records).
- Keep records (e.g., temperature logs).
Prerequisites
Before HACCP, prerequisite programs (good hygiene practices, pest control, cleaning schedules, personal hygiene) must be in place. HACCP is not a stand-alone system.
Traps in Questions
- Confusing verification (checking the system works) with monitoring (ongoing checks at CCPs).
- Thinking HACCP eliminates all hazards-it controls significant ones.
- Forgetting that critical limits must be measurable (e.g., time/temperature).
- Overlooking the need for documentation.
Worked Example / Rule of Thumb
A CCP for cooking chicken has a critical limit of 75°C for 30 seconds. Monitoring is checking the core temperature with a probe. If it reads 70°C, the corrective action is to continue cooking until 75°C is reached. Verification includes reviewing the temperature log weekly. Rule of thumb: HACCP = Hazard Analysis + CCPs + Limits + Monitoring + Corrective Actions + Verification + Records.