When it comes to food safety extra attention must be paid and hence there is HACCP. But not many people are aware of its value. Basically, it is a risk assessment plan that was created originally by NASA in the year 1960. With the help of food specialty experts, HACCP strived hard to come up with certain limitations and risk factors that were associated with food safety.
HACCP focuses on key principles in food safety
Hazard Analysis and Critical Control Points focus on different key principles in food safety. To name a few are:
l Critical Control Points
l Critical Control Monitoring
l Hazard Analysis
l Critical Limits
l Corrective Action
l Record Keeping
l Procedures
In all the processes HACCP is applicable at every stage of the food supply chain. Whether it is packaging, preparation, production, or distribution. Being a part of a food safety initiative, such a type of preventive system focuses on the chemical, potential and even biological hazards that are likely to occur during the process of food manufacturing. This way it would try its best to control the ends that possibly could make the product unsafe. The primary purpose of the principles on which HACCP works is to find out the hazards so that the right measures can be taken.
The need for HACCP principles
One of the primary reasons as stated for the HACCP principles is the food safety and hazards that could possibly be controlled. But when it comes to other benefits, well, for business it can be useful since if it is involved in a different food industry, at least the best food safety practices can be maintained.
Every food business varies and every food business shall have different processes and procedures for food safety. The principles of HACCP are designed for being used as the template. This means as the owner applies it to the business, the owner can understand what is the requirement of procedure and processes.
Hazard Analysis
At the initial stage of HACCP, well there is a hazard analysis done. It helps in hazard identification which is likely to occur at any point of time of the food supply chain. As the hazard gets identified, the prevention shall be followed and the right action can be taken accordingly. This would help in eliminating and amazing all possible risk factors.
Critical Control Points
The next crucial part that comes is the critical control point. At this step, there is a process that is issued at the manufacturing process of the food. This way all the possible risks can be controlled. The CCP will also be able to monitor the parameter at an individual level. Whether the potential allergies are written on the label, all possible garbage bins are sanitized on a regular basis are some of the examples. The focus is to make sure all possible criticalities are known.
Conclusion
Other than this crucial limit to understand the possible minimum and maximum limit of crucial control points and the crucial control monitoring are part of the HACCP. If the right actions are taken and that too on time then the food business can grow with safety.