THE HACCP SYSTEM
This HACCP System
FACTORS CAUSING RISE IN FOOD BORNE ILLNESSES
WHAT IS HACCP?
HACCP stands for:
H – Hazard
A – Analysis
C – Critical
C – Control
P – Point
OBJECTIVE OF HACCP
To make a product safe and be able to prove that it has been made safely
PURPOSE OF HACCP
HACCP FOCUSES ON:
HACCP has seven principles:
Principle 1: involves identifying the steps necessary to make the product and the hazards associated to each step: example: production of a turkey sandwich (steps necessary: purchasing, refrigerated storage, thawing, washing, cooking, slicing, making of the sandwich.
For each of these steps, you then identify the microbiological, chemical or physical hazard.
Principle 2: Identify Critical Control Points:
Principle 3: Establish critical control limits which must be met at each CCP:
For example: heat turkey to an internal temperature of 60 degrees Celsius
Principle 4: Establish procedures to monitor CCPs: Monitoring provides the documentation that can be used to verify that the HACCP System is working properly
Example: using your thermometer probe to determine the internal temperature of the turkey at regular intervals
Principle 5: Establish corrective action
Principle 6: Establish procedures to verify that the HACCP System is working
Principle 7: Establish an effective record keeping system which documents all aspects of the HACCP programme
HACC P is not a stand-alone system. There are a number of pre-requisite programmes that are necessary. These include: pest control, equipment design, water quality, food handlers handling requirements, chemical use and control, record keeping, training of employees in sanitation and hygiene, etc.