Food Companies Must Follow HACCP Principles.

Each stage of food production should be meticulously carried out and monitored to enhance food safety.

The HACCP system is a scientific and systematic method for identifying, assessing, and controlling hazards in the food manufacturing process. The HACCP system incorporates food safety control into the process design rather than end-product testing. As a result, the HACCP system offers a preventive and thus cost-effective approach to food safety.

The principles of a HACCP System are as follows:

Conduct a hazard study by identifying potential dangers and implementing control measures

Some biological, chemical, or physical agents in food that can cause adverse health effects are considered safety hazards. Restaurateurs collect and evaluate information on hazards found in raw materials and other ingredients, the environment, the process, the food, and the conditions that lead to their presence to determine whether or not these are significant hazards and consider any measures to control identified hazards.

Identify, validate and monitor important control points (CCPs)

A crucial control point is when control can be applied to prevent, remove, or reduce a food safety concern to an acceptable level.

Not every danger and the preventative measure-identified point will become a crucial control point. A logical decision-making procedure is used to establish whether or not the process is a critical control point.

In a critical control point, the critical limit is an observable or measurable criterion that divides acceptability from the unacceptability of food. These required limits should be set and scientifically validated to show that they can control dangers to an acceptable level when correctly applied.

A HACCP system must be monitored. Monitoring involves a predefined sequence of observations or measurements to assess whether a critical control point is under control. In addition, monitoring can alert the plant if the process loses control, reaching the limit.

Take corrective measures

Corrective action is conducted when the critical control point monitoring data show that the limit could not be met, indicating a loss of control.

Because HACCP is a preventative approach, plant management must address anticipated deviations from predefined critical limits. Therefore, whenever an essential control point limit is exceeded, the plant must promptly correct it.

The plant management must plan and ensure that the remedial efforts bring the CCP under control. In addition, the corrective actions must include the proper disposal of the impacted products.

Verify the HACCP plan and processes

Before implementing HACCP, it should be confirmed using authoritative sources' instruction or an inspection of scientific literature. In addition, the HACCP plan should control all critical risks relevant to the food company.

Procedures should be confirmed to ensure that the HACCP plan is followed and the hazards are adequately controlled. Any changes that may affect food safety require a review of the HACCP system and revalidation of the HACCP plan.

Maintain documents and records

The HACCP system needs proper record keeping. Hazard analysis, CCP, and critical level determination should be documented. CCP monitoring activities, deviations, and attending remedial actions should also be carefully documented.