It is important for any food business to identify
possible areas of risk and minimize or control them. This is not just out of
consideration for their customers; it is also a government requirement. HACCP
is an approach that has been developed to systematically identify food hazards
and take action to prevent, minimize or remedy them. The aim of HACCP is to
focus on potential problems and put in place specific control measures to
prevent them occurring. An appropriately qualified person should carry out the
analysis.
HACCP PRINCIPLES.
The approach has seven principles:
1)
Identify the hazards and assess the risk.
The first stage is to assess the risk
of any hazard occurring in the food handling process. This can be done by
watching each stage in the food handling processes. Assessment should cover
micro-biological, physical and chemical hazards.
2)
Identify critical control points.
The next stage is to identify the
points in the processes at which hazards can be effectively controlled. These
are called the critical control points. The critical control points might be
food handling areas, processes, or practices and procedures which, if not
properly controlled could present risks to the safety of the food.
3)
Establish limits for action.
Limits need to be set on each of the
controls. These will allow staff to make decisions about the safety of food
items. Further action needs to be taken when anything occurs that is outside
the limits. For example, if freezer temperatures’ rise above – 18 degree calicoes,
action needs to be taken to protect or use the frozen foods.
4)
Monitor the controls.
It is no good identifying controls if
they are not properly monitored. The method of monitoring will depend on the
control but might not include observation, checking temperature, checking
acidity, checking times, or even taking samples. Monitoring will normally be
carried out on batches of food rather than individual food items.
5)
Taking corrective action.
Monitoring food items should identify
areas where the controls are not working. In these areas, action may need to be
taken to stop any risks to foods. Action might include discarding some foods,
and improving procedures or equipment.
6)
Verify the procedure
An appropriate person should be
appointed to carry out the
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