Significant Principles of HACCP in Food Production Industry

National Advisory Committee develops the seven principles for the HACCP. It serves the foundation of the HACCP system and HACCP certification. Here are the seven principles of HACCP,

The first principle of HACCP is conduct a Hazard Analysis in the Food Production process that is used to identify hazard. The Hazards can be Biological, Chemical or Physical.  You have to make sure that the evaluation you did is accurate. For it you have expertise in the accurate expertise. It means if you don’t have sufficient expertise then you need external resources to perform the tasks of hazard analysis. There are 2 steps of the Hazard Analysis, first is to identify of the Hazard and the second is an evaluation of Hazard.

The second principle is to identify the CCP. CCP stands for the Critical Control Point. This is the point where the potential hazards could occur and it can be controlled.

In the third principle the limits for the time, pH, temp, chlorine level, and salt level are establish. This is the most important limit for the CCP, if it limit ever exceeded then it will affect the product controlled.

Establish the monitoring procedures is the forth principle. How will you measure and what will you measure? At the Critical Control Point you need to monitor the process. You have to keep records that show the critical limits of monitoring have been met.

The fifth principle is to establish the corrective action. If the CCP is not according to the limits established limits then the correct actions must be taken. It ensures that the unsafe products are not released.

Establish the effective record keeping procedure is the sixth principle. It describes that the documents of HACCP System is working properly. The records show that the critical limits of the system have been met.

Establish procedure for verifying is the seventh principle of HACCP. The verification procedure includes some tasks like reviewing the CCP records, critical limits, HACCP plan and also performs the ongoing verification of the system.

Elaboration of the Concept of Food Safety Consulting

Food Safety is the most important component of the food industries. Now a day’s people are smart and they are aware for the food safety and quality. They always want the best quality food from the manufacturers. Most of the customers want the proofs of the verification. So the Food safety and Quality really matter a lot in the food business.

To maintain the safety and quality there are some plans which are designed and regulated by the Governments and these plans are called the HACCP Plans. The plans are must for those who want to do business in the food industries.

HACCP abbreviated for Hazard Analysis of Critical Control Points. It is a management system in which food safety is measured through the control and analysis of chemical, microbiological and physical hazards. And the physical Hazards from the material production, handling to producing, distribution and consumption of the finished product.

HACCP is most important in the Food production. It has the control potential hazards and the prioritizes in the food production. HACCP is controlling the major food risks like the physical contaminants, chemical contaminants and microbiological contaminants. The Industry should ensure their customers that its products are safe enough in regards of latest technology and science.

There are different food safety and hygiene courses available with training and certification. The courses are HACCP certification, HACCP training with the full HACCP class. That helps your organization to improve the business processes and reduce the risk. Food safety consultants also provide SQF consulting with well-experienced SQF consultants.