Role
of HACCP in Food Safety

Hazard Analysis and Critical Control Point (HACCP) can be
defined as a management system which provides food safety by analyzing and
controlling biological, chemical and physical hazards from the raw material
used in production, acquiring the product, handling of the product in different
stages it may be from manufacturing, distribution or consumption of the
finished product.

HACCP is designed to be used in all sectors of
the food industry from growing, harvesting, processing, manufacturing,
distribution, and marketing and processing of food for consumption. The
programs required as current Best Practices (cGMPs) are an important foundation
for the development and implementation of successful HACCP programs.
HACCP-based food safety systems have been successfully implemented in food
processing industries, grocery stores, and food service services. The principles
of the HACCP have been universally accepted by government agencies, trade
unions and the global food industry.

HACCP is considered an alternative to traditional
government testing; but the government retains its role throughout the process
by exercising its regulatory authority to ensure that businesses have adequate
HACCP systems and that the system is operational.

7
Principles of HACCP System that helps to function in Food Production?

The
National Advisory Committee on Microbiological Criteria for Foods, that serve
as the foundation for a HACCP system has developed 7 principles for its
functioning They are:

1. Perform
a risk analysis to determine the potential risks to the food production system.
The risk assessment is done in two steps, first a risk assessment, and then a
risk assessment. Risk assessment determines the level of risk to the user from
the identified risk. Once the risk has been identified and assessed, the team
should identify key control points. These are points where the risk should be
controlled or it will pose a risk to consumers.

2. Identify
critical control areas (CCPs) - those points in the system where potential
risks are possible and can be prevented and / or controlled. For each important
point of control one will identify the prevention rate. To protect oneself from
any harm. Use of a specific Temperature, ph, time, processes

3. Set
significant limitations on preventive measures associated with each CCP. An
important limitation is the condition to be met in each CCP. Where appropriate,
criticism restrictions may reflect appropriate FSIS regulations and FDA
tolerance. This is an important limitation of the CCP. If this limit is
exceeded corrective action must be taken, and all affected products must be
controlled.

4.
Establish CCP monitoring requirements to ensure that each CCP stays within its
boundaries. Monitoring may require equipment or tools to measure or evaluate
the process in CCPs. Monitoring of key control areas is critical to the
effective implementation of the HACCP system. A monitoring system will perform
physical measurements or timely monitoring, providing timely information that
allows you to take action and control the product in the event of an uncontrolled
situation.

5. Set
corrective measures if the monitoring determines that the CCP is not within the
prescribed limits. In the event of a problem, there should be measures in place
to remedy it to ensure that no public health hazards occur.

6. Establish
effective record keeping systems that ensure that the HACCP system works
properly. Records should include CCP monitoring, verification functions and
deviation records.

7.
Establish procedures to ensure that the HACCP system works properly.
Verification procedures may include reviewing the HACCP system, CCP records,
critical limitations and making small samples. Both equipment personnel and
FSIS inspectors will perform verification tasks.