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Failure
to take cognizance of this aspect could potentially debar
entry into lucrative but demanding markets worldwide. |
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Hazard
Analysis and Critical Control Points (HACCP) is a systematic
approach to identifying and controlling hazards (i.e.
microbiological, chemical or physical) that could pose
a danger to the preparation of safe food. HACCP involves
identifying what can go wrong and planning to prevent
it. In simple terms, to control the safety of ingredients
and supplies coming into a food business and what is
done with them thereafter. |
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HACCP
provides businesses with a cost effective system for
control of food safety from ingredients through production,
storage and distribution to sale and service of the
final consumer. The preventive approach of HACCP not
only improves food safety management but also complements
other quality management systems. The main benefits
of HACCP are: |
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S
aves your business money in the long run |
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A
voids you poisoning your customers |
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F
ood safety standards increase |
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E
nsures you are compliant with the law |
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ood quality standards increase |
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O
rganizes your process to produce safe food |
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rganizes your staff promoting teamwork and efficiency
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D
ue diligence defence in local governing authorities |
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Before
implementing HACCP, organization must operate to standards
of good hygienic practice by having in place appropriate
prerequisites (i.e. safety support measures). All food
businesses are advised to use the appropriate standard
for their sector (e.g. catering, retail, processing).
Furthermore, the top management must give HACCP their
full commitment. HACCP can then be used to control steps
in the business which are critical in ensuring the preparation
of safe food. |
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Prerequisites
include where appropriate: |
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Cleaning
and Sanitation |
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Maintenance |
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Personnel
Hygiene and Training |
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Pest
Control |
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Plant
and Equipment |
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Premises
and Structure |
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Services
(compressed air, ice, steam, ventilation, water
etc.) |
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Storage,
Distribution and Transport |
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Waste
Management |
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Zoning
(physical separation of activities to prevent potential
food contamination) |
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There
are seven principles of HACCP on which a food safety
management system is based. A food safety management
system based on the principles of HACCP will enable
hazards to be identified and controlled before they
threaten the safety of food and your customers. |
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Look
at each step (e.g. purchasing, delivery, storage, preparation,
cooking, chilling etc.) in your operation and identify
what can go wrong. |
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Determine
the critical control points (CCPs) |
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Identify
the points in your operation that ensures control
of the hazards. |
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Establish
critical limit(s) |
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Set
limits to enable you to identify when a CCP is out
of control. |
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Establish
a system to monitor control of the CCP |
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When
CCPs and critical limits have been identified it
is important to have a way to monitor and record
what is happening at each CCP. |
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Establish
the corrective action to be taken when monitoring
indicates that a particular CCP is not under control |
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When
monitoring indicates that a CCP is not under control,
corrective action must be taken. |
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Establish
procedures for verification to confirm the HACCP
system is working effectively |
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Review
and correct the system periodically and whenever
you make changes to your operation |
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Establish
documentation concerning all procedures and records
appropriate to these principles and their application |
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For
the successful implementation of HACCP, appropriate
documentation and records must be kept and be readily
available. |
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investè
shall ensure that the prerequisites are in place by
way of conducting a detailed GAP Analysis. The GAP
Analysis with the improvisation ideas shall be submitted
to the management for its review and commitment in
terms of finance and resources. investè
shall prepare a PRP (prerequisite program) and assist
the organization to implement it primarily. investè
shall begin to build HACCP implementation thereafter.
The first things to do are:
Depending on the size of the business investè
shall assemble the staff into a small team, with a
leader to lead in designing and implementing HACCP.
investè then shall design workshops at different
levels to train the staff and other workforce related
to production and delivery.
investè using its training and development
tools including various presentations, case studies
and specifically designed workshops shall train the
staff in developing the HACCP system.
investè shall help in describing your product(s)
and the intended use by consumers and then depending
on the size of the business draw up a flow diagram
to show each step of your operation. investè
shall help you to prepare a Walk through of your operation
to confirm that the diagram is correct and check that
it covers all the foods your business produces.
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Overview
