HACCP or Hazard Analysis and Critical Control Points is a process by which food and beverage makers can limit the amount of biological, chemical, and physical hazards that can harm finished products. It is an approach that prevents and helps reduce the risk of unsafe designs and measurements. It consists of seven different principles.
Why Choose HACCP?
The public concern for diseases caused by food increases the need for awareness throughout food and beverage groups – HACCP captures these needs. It provides knowledge as well as traceability through set rules in quality management. HACCP also gives producers a better grasp of their products and the processes they go through by letting them make decisions to improve cost and food safety. It is a basis for GFSI schemes and ISO 22000. A formalized safety program accepted by certification bodies across nations. There is speculation that Bill S-5 may require HACCP certification.
The Seven Principles Of HACCP
- Conduct a Hazard Analysis: First, find the food safety hazards and what measures to use in order to prevent and control them. Some risks with food could be biological (e.g. microbial), chemical or they could be physical.
- Identify the Critical Control Points or CCP: The CCP is a point in the food production when a control can be applied that will result in a food safety hazard being hindered, removed or reduced. A CCP is any biological, chemical or physical traits that produce unsafe food. For each critical control point, you must identify the measures to prevent them.
- Establish Critical Limits: Creating a critical limit means using minimums or maximums. You can do this for temperature, time, pH or other processing characteristics that can control the hazard. These limits give you a point for corrective actions to refer.
- Establish Monitoring Procedures: Decide on measurements and the tools with which you’ll measure them. Monitoring the process at the critical control point is ensures the process is within the critical limits at each point.
- Establish Corrective Actions: Decide what corrective actions to take when a critical limit has broken. Identify each action ahead of time for each CCP. Each corrective action ensures that no unsafe product leaves the production line. Determine how to verify causes and their elimination by identifying the corrective action ahead of time.
- Establish Verification Procedures: Ensure that the plan meets the goals set out at the start. Review/confirm items such as HACCP plans, CCP records, critical limits and microbial sampling and analysis, etc. to measure the success of its implementation.
- Establish Record Keeping Procedures: Here you must decide the process for keeping records when critical limits are met, and the system is in control. This process must meet regulatory terms and include records from the creation to when the system is active.
How Isolocity Can Help You Use HACCP
Isolocity’s software meets the needs of the food and beverage industry by housing features that can help you apply HACCP easily. One of those features is our product inspection criteria module which allows you to create HACCP product inspection criteria:
You can create critical limits which can trigger notifications that initiate corrective actions when an inspection fails:
Our equipment manager also allows you to authorize measures that will prevent error. Control how and when a tool is removed or when to maintain. Ensure that tools are always in working order and that measurements taken are precise.
Quarantine shipments or divide items that not within standards right from within the inspection! You can prevent a CPP further along the manufacturing process. Batch activation and inspection criteria can also be logged – which can be useful for GMP records.