What are the 7 steps to HACCP?

Hazard Analysis

The first step in HACCP is hazard analysis. This step involves identifying all of the potential hazards that could occur during the production of a food product. hazards can be physical, chemical, or biological in nature, and can occur at any stage of the food production process.

Critical Control Points

The second step in HACCP is to identify the critical control points (CCPs). CCPs are those points in the food production process where a hazard can be controlled or prevented. There may be multiple CCPs for a single food product, and they will vary depending on the type of product being produced.

Establishing Critical Limits

The third step in HACCP is to establish critical limits for each CCP. A critical limit is a maximum or minimum value that must not be exceeded for a particular hazard. For example, a critical limit for bacterial growth might be an internal temperature of food that must not exceed 40 degrees Fahrenheit.

Monitoring Procedures

The fourth step in HACCP is to establish monitoring procedures for each CCP. Monitoring is used to ensure that the CCP is operating within the established critical limits. Monitoring procedures should be designed to detect deviations from the critical limits so that corrective action can be taken if necessary.

Corrective Actions

The fifth step in HACCP is to establish corrective actions to be taken if a CCP exceeds its critical limit. Corrective actions should be designed to prevent the finished product from becoming unsafe for consumption. Common corrective actions include reworking or destroying the finished product, as well as making changes to the process to prevent future deviations from occurring.

Verification Procedures

The sixth step in HACCP is to establish verification procedures to ensure that the system is working as intended. Verification activities can include audits, inspections, and testing of products and processes. These activities help to ensure that the HACCP system is effective in controlling hazards and producing safe food products.

Recordkeeping Procedures

The seventh and final step in HACCP is to establish recordkeeping procedures. Recordkeeping is essential for documenting the implementation of the HACCP system and for tracking any changes that are made to it over time. Recordkeeping also helps to ensure that the HACCP system is being followed and provides a means of investigating any problems that may occur.

HACCP Certification Classes

HACCP is a voluntary food safety program that can be implemented by any food business. There are many private organizations that offer HACCP certification classes and training in HACCP principles. By attending these HACCP certification classes you can gain valuable information and guidance on how to implement a HACCP system in your food business.

Conclusion

The Hazard Analysis and Critical Control Point (HACCP) system is a tool that can be used to produce safe food products. The system is based on seven principles: hazard analysis, critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and recordkeeping. haccp malaysia