5 Facts every food business should know about HACCP

5 Facts every food business should know about HACCP

HACCP – The origin:

HACCP stands for Hazard analysis and critical control points and it briefs key 7 principles in food safety. HACCP as a risk-assessment 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 till date, by the Codex Alimentarius, National Academy of Sciences and the National Advisory committee for micro-biological criteria for foods (HACCP ALLIANCE ORGANIZATION)

More on HACCP certification:

If you are in 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 of about the sectors where it is applicable. But what make HACCP so distinguishing is less known.

1. HACCP is not new, it is unique of its kind:

As explained earlier, HACCP has been around since 1960s. It is a system amalgamated and experimented by authentic and major influencing bodies such as the 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 recognised as an internationally acceptable standard for 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 micro-biological criteria for foods (NACMCF).

2. Only CCPs are Hazards:

HACCP certification enables you to clearly distinct between a hazard and the critical control points (CCP). Yes, not every hazard in 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.

3. HACCP demands Team effort:

Essentially, HACCP cannot be an outcome of an individual effort. Firms certified HACCP has reported that post HACCP certification, the team work and productivity has greatly influenced. This is because HACCP success is the result of team effort. It involves engagement from multiple- hierarchies including managers, quality controllers, operational staffs, engineers, maintenance and sanitation officers etc. HACCP hence vests the responsibility to various employees and ensures that they delegate it promptly.

4. One Man show:

Although the HACCP planning demands team effort, but 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 prevention of fragmentations and distractions.

5. Consistencies:

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 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!!!