An overview of HACCP Training for the Food Industry
What is HACCP is the US?
Hazard Analysis and Critical Control Points (HACCP) is a system for controlling processes designed to identify and control various hazards that can be found in the production of food. The procedure of HACCP includes seven steps, starting by preventing the occurrence of hazards and then correcting the divergences when they happen. HACCP to date has been recognized worldwide by scientists and international organizations like the National Academy of Sciences and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), Codex Alimentarius Commission and the International Commission on Microbiological Specifications for Foods as the most efficient approach to creating safe food.
However, HACCP is a mere tool that can’t be utilized as a standalone program. For a successful outcome, additional tools, such as Good Manufacturing Practices or use of Sanitation Standard Operating Procedures as well as Personal Hygiene Programs are to be followed.
What are the Hazards?
The HACCP seven principles
In the beginning, HACCP was set on three fundamental principles. In 1997, the guidelines were expanded to seven.
Principle 1: Conduct a risk analysis.
Principia 2: Determine the critical control points.
Principle 3: Set the critical limits for each critical control point.
Principle 4: Establish critical control point monitoring requirements.
Principle 5: Establish corrective actions.
Principle 6: Establish record keeping procedures.
Principle 7: Create guidelines to ensure that your HACCP system is operating in the way it was intended.
In general the food safety program operates as a reactive program, i.e. in the event of an issue with Food safety the entire process is analyzed. HACCP in contrast is proactive in identifying potential issues and stopping the occurrence of problems before they occur. Both the regulators and vendors require a thorough HACCP strategy to ensure the safety of food. To complement the HACCP system regulators are shifting their focus away towards floors, walls and ceilings to the causes that can cause contamination with food. While the implementation of HACCP isn’t an easy task, certain of its methods are simple to use.
ISO 22000:2005 ISO 22000:2005 Food Safety and HACCP
If an entity is involved in the chain of food in accordance with ISO 22000 it has to create an effective food safety management program to ensure that food products are not causing any adverse impacts for human health. ISO 22000 is an ISO 22000 international standard specifies the specifications for an effective Food safety system that includes the following components:
- Interactive communication
- System management
- Prerequisite programs
- HACCP principles
- Find More Info on ISO 22000:2005.
Pathogen Control Programs
Programs to control pathogens are employed to stop the spread of foodborne illnesses by educating employees what they need to do to ensure they meet the requirements developed in the FDA. There are many recalls that are issued through the FDA that have increased significantly over the past few years, because the public is more aware of the signs of these illnesses and is now less reluctant to report them to their doctor who then forwards on the details directly to FDA.