HACCP 101 _____source: azaquar__________________ HACCP is based on seven principles: Principle 1: Hazard Analysis. Principle 2: Determination of critical points (CCP: Critical Control Point). Principle 3: Fixing critical limits. Principle 4: Establish a system to monitor CCPs. Principle 5: Determination of corrective action. Principle 6: Establish procedures for verification of HACCP. Principle 7: Establish a system of documents and records. These issues are explained in detail in the following paragraph. Indeed, these seven principles are the steps 6 to 12 of the application of HACCP. Stages of implementation of HACCP The application of HACCP is the implementation of the 12 steps below. The scope of the HACCP plan must first be defined. The scope should describe which segment of the food concerned and the general classes of hazards to be covered. 1. Establish the HACCP team The company should ensure that it has experts and technicians specialized in the product to develop an effective HACCP plan. In principle, it should be for this purpose a multidisciplinary team. If such specialists are not available locally, should look elsewhere. 2. Describe the product It is necessary to conduct a complete description of the product, including giving instructions on its safe use, such as composition, physical structure or chemical (including Aw, pH, etc..) Treatment microbicide / static (eg treatment heat, freezing, brine, smoking, etc..), packaging, durability, storage conditions and methods of distribution. 3. Determine the use of proceeds The use for which the product must be defined according to the user or consumer. In some cases it may be necessary to take into consideration the vulnerable groups of population (eg catering). 4. Establish a process flow It is the HACCP team, which must be responsible for establishing such a diagram, which will include all phases of operations. Applying HACCP to a given transaction should take account of the stages that precede it and those who follow him. 5. Confirm on-site process flow The HACCP team should compare the ongoing conduct of the process flow and, if necessary, amend it. 6. Hazard analysis (Principle 1) The HACCP team should list all hazards that can reasonably be expected at each stage - primary production, processing, manufacturing, distribution and consumption. The hazards associated with foods can be of three kinds: Microbiological Hazards: Dangers associated with microorganisms. Chemical hazards: pesticides, oil residues or products, Physical Hazards: Wood, metal, glass, hair, etc.. The HACCP team should then proceed to undertake a risk assessment to identify hazards to eliminate or reduce them to an acceptable level, in order to achieve safe food. When it assesses the risks must be taken into account, to the extent possible, the following factors: The probability of occurrence of hazards and severity of its effects on health; quality evaluation and / or quantitative evaluation of the presence of hazards; survival or proliferation of micro-organisms; the occurrence or persistence in foods of toxins, chemicals or physical agents; the factors behind this. The HACCP team must then consider any measures to be applied to control each hazard. Several interventions are sometimes necessary to control a specific hazard, and more than one hazard can be controlled with a single intervention. 7. Determine the critical control points (Principle 2) There may be more of a PCB where a control is applied to address the hazard. The determination of a CCP as part of the HACCP system can be facilitated by applying a decision tree that presents an argument based on logic. It must be flexible in applying the decision tree, as the operation of production, slaughter, processing, storage, distribution, etc.. It must be used for guidance when determining CCPs. The decision tree given in the appendix does not necessarily apply to all situations. Other approaches may be used. It is recommended that training in order to facilitate the implementation of the decision tree. If a hazard has been identified at a stage where a security check is required and no action is intervention at this stage or any other would modify the product or process for this step or earlier or later, so as to provide an intervention. 8. Establish critical limits for each CCP (Principle 3) There must be, and if possible validate, thresholds for each critical control points hazard. In some cases, several thresholds are set for a given stage. Among the criteria may include temperature, time, moisture, pH, percentage of open water and available chlorine, as well as organoleptic parameters like aspect to the naked eye and consistency . 9. Establish a monitoring system for each CCP (Principle 4) Such a monitoring system can measure or observe the thresholds corresponding to a PCB. The procedures must be able to detect any loss of control. In addition, information should normally be submitted in time to make the necessary adjustments in order to ensure that critical thresholds are exceeded. Where possible, the need for adjustment processes when monitoring results indicate a trend towards a loss of control at a CCP. These adjustments should be made before any deviation occurs. The data obtained should be evaluated by a person designated for that purpose and with the knowledge and authority to implement, if necessary, corrective action. If monitoring is not continuous, the controls must be frequent and thorough enough to ensure control of the CCP. Most of these checks must be made quickly because they relate to the production line and it does not have the time necessary to undertake analysis of long duration. We generally prefer face the physical and chemical rather than microbiological testing because they are faster and can often indicate the microbiological status of the product. All records and reports resulting from monitoring CCPs must be signed by the person responsible for monitoring operations, as well as one or more of the company. 10. Determine corrective actions (Principle 5) Specific remedial measures should be provided for each CCP in the HACCP system in order to rectify the discrepancies, if they occur. These measures should ensure that the CCP was brought under control. They must also include the fate of the product in question. The measures taken must be recorded in the registers HACCP. 11. Provide verification process (Principle 6) We may use the methods, procedure s and testing and audit, including sampling and analysis of random samples to determine if the HACCP system is working properly. Such checks should be conducted frequently enough to confirm the proper functioning of the system. For example it should: review the HACCP system and records associated therewith; be aware of the differences and the fate of the product; Confirmation that CCPs are kept under control. Where possible, the validation should include activities to confirm the effectiveness of all elements of a HACCP plan. 12. Establish records and record keeping (Principle 7) Record keeping accurate and thorough is essential to the implementation of HACCP. HACCP procedures should be documented and should be adapted to the nature and scale of the operation. Sample files: hazard analysis; CCP determination; determination of critical thresholds. Examples of records: monitoring of PCB; deviations and associated corrective actions; changes to the HACCP system. Conclusion HACCP is not a standard in the proper sense, it is a method or an approach that allows to establish a system that aims, in the case of food, the production of a food safe, and by the control of hazards that are unacceptable and which may affect consumer health. For that HACCP can be effectively implemented, it is essential to form the principles and applications of such a system the staff of companies, utilities and universities, as well as increase consumer awareness in this regard. To contribute to the development of specific training in support of HACCP should formulate instructions and work procedures accurately defining the various tasks of operators who are located in each of the critical control points .
Posted on: Sun, 16 Nov 2014 09:22:33 +0000
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