Hazard Analysis of Critical Control Points (HACCP) is a risk-based approach in identification, analyzing and controlling of food safety hazards.
HACCP was first used in US Spaceship Program in late 50’s when there was a need for food that would provide with concentrated nutrition and food that wouldn’t spoil and cause harm. Soon after that it became the main approach in preventing potential food safety hazards.
HACCP is an international food safety standard, and many countries use it in their regulatory system. Codex Alimentarius adopted HACCP as their food safety guideline and Codex HACCP is used as a main component of food safety system required by food safety certification audits.
HACCP principles are used in variety of food safety regulations. In the US, except FDA and USDA HACCP regulations, we also have Low Acid Canned Food Regulation that uses HACCP principles for biological hazards and Food Safety Modernization Act that in general was based on HACCP Principles. Preventive Controls Regulation (part of FSMA) requires companies that hold, manufacture, process or repack food to have a Food Safety Plan with hazard analysis and Preventive Controls that uses modified HACCP Principles. FSVP regulation also uses similar approach in assuring that imported food meets the same level of food safety as food made in the US.
In today’s food manufacturing HACCP is a must regardless of businesses size and food sector category.
Without a well-designed HACCP, or HACCP based Food Safety System companies can not compete for business or supply major US food retailers. Retailers require companies to have a 3rd party food safety audit and HACCP is the main element required by those audits.
When often asked about the basic food safety training, food professionals should take, I always recommend starting with HACCP Development Workshop. This is a 2 Day (16 hours) International HACCP Alliance Accredited Course that focuses on HACCP System. In this class Accredited Instructors cover system’s elements such as GMPs (fundamentals), Pre-requisite Programs (supporting elements) and HACCP Plan. HACCP Plan is the main component of the system and is built with a use of 7 HACCP Principles. These principles are as follows:
- Hazard Analysis – process of identifying and analysis potential food safety hazards,
- Identification of Critical Control Points – decision making process to identify CCPs to hazards with high probability of occurrence and high severity of consequence,
- Establishing Critical Limits for CCPs – Maximum and / or minimum values of a parameter that prevents, eliminates, or reduces significant hazards to acceptable levels,
- Establishing Monitoring Procedures – Who, How, What and When,
- Establishing Corrective Actions Procedures with root cause identification, corrective and preventive measures and product disposition,
- Establishing Verification and Validation Procedures – Verifying to make sure all elements of HACCP plan were implemented and critical limits to CCPs validated and properly working,
- Establishing Record Keeping Procedures to make sure HACCP is supported by proper record keeping system.
All these elements together make up HACCP System. When you decide on training providers for your HACCP Certification Course assure that Lead Instructors are accredited and competent to effectively deliver course content. BD Food Safety Consultants LLC have over 45 years of combined experience in food safety management consulting and training. Our courses are accredited by the International HACCP Alliance and offered in classroom or online live format. Visit our website, call 815-641-6404 or email email@example.com for more information and to register.