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HACCP
HAZARD ANALYSIS AND CRITICAL CONTROL POINTS
THE CONCEPT HACCP WAS CONCEIVED IN THE 1960 WHEN THE US NA-
TIONAL AERONAUTICS AND SPACE ADMINISTRATION (NASA) ASKED
PILLSBURY TO DESIGN AND MANUFACTURE THE FIRST FOODS FOR SPACE
FLIGHTS. SINCE THEN, HACCP HAS BEEN RECOGNIZED INTERNATIONALLY AS
A LOGICAL TOOL FOR ADAPTING TRADITIONAL INSPECTION METHODS TO A
MODERN, SCIENCE-BASED, FOOD SAFETY SYSTEM
CONCEPT: HACCP IS A SYSTEMATIC APPROACH
To maintain food safety;
To prevent allegiance, physical, chemical, and biological hazards;
o Biological - harmful (pathogenic) bacteria like salmonella and E. coli, viruses or Moulds /
fungal growths.
o Chemical - cleaning chemicals or pest baits
o Physical - hair, glass, wood, metal
It is a food safety technique that relies on the identification of critical control points (ccp's) in food
production and preparation processes.
Closely monitored ccp’s will ensure that food is safe for human consumption.
It avoids traditional "Finished product sampling" and seeks to identify hazards and reduce risks
throughout all stages from farm to fork.
Referred as the prevention of hazards rather than finished product‘s inspection.
The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA)
say that their mandatory HACCP programs for juice and meat are an effective approach to food
safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood
and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food
industries.
WHO HAS TO APPLY FOR HACCP?
HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical
industry including:
Farms, fisheries and dairies
Processors of meats, fish and feed
Manufacturers of bread and cereals, beverages, canned and frozen food
Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile
caterers
Manufacturers of prescription and non-prescription drugs and remedies
Food processing units
BENEFITS
Improved food safety
Increased business awareness of food risks
Greater product and raw ingredient traceability
Increased buyer and consumer confidence
Consistency in inspection criteria
Promotion of internal review of processes
Supports business leadership through the direction of resources to safety critical elements of the
process
Compliance with food law
Reduction in complaints
Reduced risk of negative publicity
Improved responsiveness to problems through devised corrective action