HACCP (Hazard Analysis Critical Control Point) As Prevention-Based Approach To Food Safety

W. C. Hurst (2013) examined food processors around the world have applied the principles of HACCP (Hazard Analysis Critical Control Point) as prevention- based approach to food safety. In 2005, the International Organization for Standardization (ISO) issued the ISO 22000 standard, which incorporated HACCP into its food safety management system. An inherent weakness of HACCP is that there is no advanced warning when a critical control point (CCP) will exceed its critical limit (CL) safety zone. However, Statistical Process Control (SPC) is a proven tool that can signal when a CCP is in danger of going out of control. First, it will bring about a culmination to any nut processor’s HACCP plan in that statistically valid control charts will demonstrate
A reflective approach to hygiene is urgently required. However, the application of terms or notions borrowed from the HACCP system, e.g., for basic hygiene measures or in other areas where the seven principles are not wholly applicable, leads to a dilution of the aims and efficacy of the HACCP concept. Further components are a sufficient separation of production steps and production lines to avoid cross contamination, and, finally, personnel hygiene. The ‘roof’ of the house is made up of product- and production-specific preventive measures based on a specific hazard analysis according to the HACCP principles to avoid specific health hazards for the
A hazard analysis is then carried out to assess which of these hazards are significant. Significant hazards are those that are “of such a nature that their elimination or reduction to acceptable levels is essential for the production of safe food.” These hazards should be addressed in the HACCP plan, and appropriate measures to control those hazards should be determined. It is also important to include the source or the cause of the hazard during the hazard analysis as this will help the HACCP team to determine the appropriate control measures. When the first principle is completed, the CCPs then need to be determined by the HACCP team. Correct identification of CCPs requires a logical approach and may be aided by the use of a decision tree. Each step in the process must be considered in turn for each of the identified significant hazards. Care is needed in the use of decision trees. A number of decision trees have been published, some of which have been concerned specifically with the raw materials and ingredients. The decision tree used and the answers to it should be recorded within the HACCP