HACCP stands for Hazard analysis and critical control points and it briefs key 7 principles in food safety. HACCP is a risk assessment that was originally established by NASA and Pillsbury Company along with a group of food safety specialists in the 60s. It was initially developed to produce safe and food quality food that is fit for consumption for astronauts in the space program. Following this HACCP is accredited as the best food safety process control system to date, by the Codex Alimentarius, National Academy of Sciences, and the National Advisory Committee for microbiological criteria for foods If you are in the food industry then you must have come across HACCP certification quiet often. But how well we are aware of its functionalities is found to be very limited. HACCP is either known more about its seven principles or about the sectors where it is applicable. But what makes HACCP so distinguishing is less known.
As explained earlier, HACCP has been around since the 1960s. It is a system amalgamated and experimented with by authentic and major influencing bodies such as NASA, US Army Laboratories, and Pillsbury Company. It is post its success in rendering high quality and safe food catering to astronauts needs while on space program, HACCP has been recognized as an internationally acceptable standard for the food industry. Furthermore, it is endorsed by other major bodies such as the World Health Organization (WHO); Food and Agriculture Organization (FAO), and National Advisory Committee for microbiological criteria for Foods (NACMCF).
HACCP Certification enables you to clearly distinguish between a hazard and the critical control points (CCP). Yes, not every hazard in the food sector can be considered as a CCP. HACCP plan helps in identifying potential causes of hazards, only after hazard is identified it is evaluated further to check if it is critical or not. Hence HACCP is proactive enough to develop control measures as and when identified.
Essentially, HACCP cannot be an outcome of an individual effort. Firms certified HACCP has reported that post HACCP certification, teamwork, and productivity have greatly influenced. This is because HACCP success is the result of a team effort. It involves engagement from multiple- hierarchies including managers, quality controllers, operational staff, engineers, maintenance and sanitation officers, etc. HACCP hence vests the responsibility to various employees and ensures that they delegate it promptly.
Although the HACCP planning demands team effort, maintenance, control, and monitor of the plan vests with only one person in the food processing firms, which is the HACCP coordinator or the CEO, or the Operations Manager. So HACCP planning involves almost everyone, but its control key is in the hand of only one official, thus ensuring the prevention of fragmentations and distractions.
HACCP is a practical approach and what makes it the most effective is the review. It is obligatory that the designated HACCP coordinator in a firm conducted a review of HACCP planning every 12 to 24 weeks. This ensures that the HACCP-certified food business stays at par with changing business attributes consistently.
How well is your food-processing facility being dealt with HACCP certification? If you have any additional tips or queries, then we would love to answer them, and if you are seeking to get HACCP certification, then we would be delighted to help you through it!!!