Hazard Analysis Critical Control Point system is a process control system that recognizes where risks might occur in the food production process and place strict actions to avoid the risks from occurring. A critical control point is a procedure in a food manufacture process at which control applied and, as a result, a food safety hazard can be barred, to an adequate level. Customers can perform HACCP by following step; proper storage, handling, cooking and cleaning procedures. HACCP, have resulted superior responsibility for the control of food safety risks in industries. HACCP help in improved consumer protection, stimulates agriculture and the food processing industry, and promotes domestic and international food trade. HACCP is a systematic procedure to the assessment, identification and control of food safety hazards followed by these seven principles:

• Conduct a hazard analysis.

• Determine the critical control points (CCPs).

• Establish record-keeping and documentation procedures.

• Establish monitoring procedures for critical control points

• Establish corrective actions

• Establish verification procedures

• Establish a record system

HACCP is significant because it prioritizes and controls hazards in food production. By controlling major food hazards, such as microbiological, chemical and physical contaminants, and company can assure the consumer that the food is safe. The list of ISO standards on food safety management system is given bellow;

ISO 22004:2014: Food safety management systems — Guidance on the application of ISO 22000
ISO 8442-5:2004: Materials and articles in contact with foodstuffs — Cutlery and table hollowware — Part 5: Specification for sharpness and edge retention test of cutlery
ISO 16140:2003: Microbiology of food and animal feeding stuffs — Protocol for the validation of alternative methods
ISO 21528-1:2004: Microbiology of food and animal feeding stuffs — Horizontal methods for the detection and enumeration of Enterobacteriaceae — Part 1: Detection and enumeration by MPN technique with pre-enrichment
ISO 21569:2005: Foodstuffs — Methods of analysis for the detection of genetically modified organisms and derived products — Qualitative nucleic acid based methods
ISO 21571:2005: Foodstuffs — Methods of analysis for the detection of genetically modified organisms and derived products — Nucleic acid extraction
ISO 5667-5:2006: Water quality — Sampling — Part 5: Guidance on sampling of drinking water from treatment works and piped distribution systems
ISO 7932:2004: Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of presumptive Bacillus cereus — Colony-count technique at 30 degrees C
ISO 4832:2006: Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coliforms — Colony-count technique
ISO 18593:2004: Microbiology of food and animal feeding stuffs — Horizontal methods for sampling techniques from surfaces using contact plates and swabs
Recently news on HACCP is coming that the extra certification courses head Food Safety Summit this year. Main agenda for the submission of food safety conference is; HACCP Certification Training; Preventive Controls for Human Foods; Seafood HACCP; Food Safety Auditor Training. Purpose of this conference to accomplish the informational and educational requirements of food industry along with the entire supply chain

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