Haccp is a food safety management system that identify, evaluate and control hazard s which are significant for food safety. 


  • HACCP stands for Hazard Analysis of Critical Control Point
  • Food Safty management system means the policies, procedure, practices and documentation that ensure safeness of food sold by a business.
  •  Safe Food means food which is free of contaminats and will not cause harm, injury or illness. 

Benefits Of HACCP In Food Industry
  • reduce food safety incidents
  • protect brand image
  • cost effective: avoid recall, reduce waste
  • it compliance with law

HAZARDS
hazard is anything with the potential to cause harm. There are mainly 4 types of hazards in a food industry.
  1. Biological Hazards : Causes  foodborne illness ( eg; E. Coli )
  2. Physical Hazards : Causes  broken teeth, internal injury( eg; glass,nail,jewellery,string )
  3. Chemical Hazards : Causes  food poisoning, chronic illness (eg; cleaning chemicals )
  4.  Allergenic Hazards : Causes immune reactions (eg; peanut,egg.milk,shell fish)

Contamination
the presence or introduction of hazard into food.

Cross Contamination
transfer of bacteria from raw food to ready-to-eat food. 


Prerequisite Programs
the hygiene practices that must be done in a business before implementing Haccp.


Principles of HACCP
HACCP have 7 Principles


  1. Hazard analysis
  2. Determine critical control point
  3. Establish critical limit
  4. Monitor and control
  5. Take corrective actions when ccp is not under control. 
  6. Verification
  7. Documentation

Steps of HACCP
There are 12 steps for HACCP implimentation
  1. Assemble HACCP team
  2. Describe the product or process
  3. Identify intented use of products
  4. Construct flow digrom
  5. Validation of flow digrom
  6. Hazard analysis
  7. Determine ccp
  8. Establish critical limit
  9. Monitor and control
  10. Corrective action
  11. Verification 
  12. Documentation

 Hazard analysis
 analysis of food process to eliminate physical, chemical, biological and allergic hazards.

 Critical control point ( ccp )
 It is the step to prevent or eliminate food safety hazards or reduce in to acceptable level

 Critical limit
 The value of monitored action, which separates the acceptable from unacceptable.

 Corrective action
 The action to be taken when critical limit is braked.it should bring the ccp under control.