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The 7 principles of HACCP: Explained.

N. Pompi Devi
51 years ago
> Blog > Blog > The 7 principles of HACCP: Explained.

HACCP stands for Hazard Analysis and Critical Control Points. HACCP started off with 3 principles which now has evolved to 7 principles in order to ensure the highest quality for the production and preparation of food.

The 7 principles of HACCP are as follows:

1) Implementing a Hazard Analysis

This principle is carried out by listing the steps involved in the processing and figuring out if there is any potential for biological, chemical or physical property which may cause adverse effects to human beings.

2) Determine Critical Control Point

Once you identify the hazards, the next step is to determine the Critical Control Points (CCP). CCP are points, procedure or process in which control can be applied in order for a food safety hazard to be prevented, eliminated or reduced to acceptable standards.

3) Determine Critical Limits for Each CCP

Each CCP requires Critical Limits to distinguish between acceptable and unacceptable limits. The main purpose of a critical limit is to identify if a potential hazard is within an acceptable limit or not.

If the limit is exceeded, then necessary actions should be put in place to correct the situation. In some particular cases, more than one critical limit is required to control a food safety hazard.

4) Plant Monitoring Procedures for CCP

Once you’ve set in place what you’ll be measuring, it is time to now find out how you’ll be measuring. Here is where monitoring procedures come to play.

Monitoring procedures include how the measurement is taken, when the measurement is taken, who is responsible to keep track of the measurement and how frequently is the measurement taken.

This is to ensure that all CCPs are observed and noted down for any possible changes that could be hazardous. Critical limits are also watched during this process.

5) Establish Corrective Action

After the implementation of the morning procedures, it is time for you to establish Corrective Action. These are actions that are taken when the results of monitoring for CCPs display that the limit is exceeded.

It requires for the identification of the steps which are needed to be taken to prevent potentially harmful food from entering the food chain.

6) Institute Verification Procedures

Verification involves the implementation of plans, procedures and other evaluations in addition to monitoring to ensure that the HACCP protocols are followed.

7) Implement Record Keeping

Maintaining HACCP records properly can be useful to prove that the food is produced efficiently. This principle involves identifying which control points were more troublesome than the others and to also show that the system is working as intended.

If corrective actions are taken, then those should also be recorded.