Food safety is an issue of great importance in today’s society, because it is directly related to the health of consumers.
A tool developed to help ensure food safety It is a system of hazard analysis and critical control points (HACCP).
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What is HACCP?
HACCP stands for Hazard analysis and critical control points (Hazard analysis and critical control points). It is a food safety management system that seeks to identify and control biological, chemical and physical hazards that may occur during the production, handling and distribution of food.
It was developed by NASA in the 1960s and later adopted by the food industry.
Principles of the HACCP system
- Perform a hazard analysis: Hazard analysis involves identifying potential hazards at each stage of the food production process. Hazards can be biological, chemical or physical.
- Identify critical control points (CCPs): CCPs are points in the process where hazards can be controlled or eliminated. CCPs can be identified by assessing the risks associated with each process step.
- Determine the critical limits: These are acceptable limits for each CCP. These limits are established based on scientific criteria and are used to determine if the process is under control.
- Establish monitoring procedures: They are used to verify that critical constraints are met at each CCP.
- Establish corrective actions: Procedures must be established to correct any process deviations observed during monitoring. Corrective actions may include removing the nonconforming product, modifying the process, or performing additional testing.
- Establish verification procedures: They are used to ensure the correct operation of the HACCP system. Verification procedures may include reviewing records, performing additional tests, and auditing systems.
- Establish a documentation and registration system: Detailed records must be kept of all aspects of the HACCP system, including hazard analysis, critical limits, monitoring procedures, corrective actions and verification procedures.
Why is HACCP important?
HACCP is important for ensuring food safety, the hazards that can affect food safety are numerous and varied. HACCP helps identify these hazards and control them in the production process.
In this way, foodborne disease outbreaks can be prevented and food can be ensured to be safe and healthy for human consumption.
Who should implement HACCP?
HACCP must be implemented by all companies involved in the production, processing, distribution and sale of food. This includes from small family businesses to large multinational companies, the goal is to ensure food safety throughout the entire production process.
How does HACCP benefit the food industry?
Implementing HACCP can provide several benefits to the food industry, including:
- Reduction of production costs by reducing the number of non-conforming products.
- Improving product quality by ensuring that food is safe and healthy for consumption.
- Compliance with government regulations and international food safety standards.
- Improved company reputation by demonstrating commitment to food safety.
The importance of HACCP in food safety
The implementation of the HACCP system is essential for ensuring food safety and public health, it helps food companies to recognize potential hazards in the production process and take preventive measures to control them. In addition, it focuses on preventing problems rather than correcting them.
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