Several hygiene ideas, including the
HACCP concept, are now required by industrial companies able to guarantee the
safe handling of food products. The abbreviation, known in German as
Gefahrenanalyse kritischer Kontrollpunkte, stands for the phrase Hazard
Analysis and Critical Control Points. To safeguard both the product and the
consumer, food firms essentially adopt the HACCP principle for self-monitoring.
Every organization should and can apply the notion to its processes and
structures because it is based on flexibility. The HACCP Certification concept in the
Male is one of many pillars of food safety in the food business in this
setting. It is a component of the legally mandated system that permits quality
control in food manufacturing and handling.
What precisely does the HACCP idea entail?
To ensure that enterprises subject to
hygiene regulations exhibit proper food handling procedures, the concept of
food safety was developed. Incoming product inspection, temperature monitoring,
cleaning and disinfection plan, pest control, personnel training, and
traceability are the fundamental elements of the HACCP concept. Here, it's crucial to
always document the outcomes of the check in addition to visually inspecting
each component separately.
The hygiene concept's constituent
parts mandate, among other things, that delivered or acquired commodities be
examined for their condition, best-before date, and temperature. The next step
is to set a regular cleaning and disinfection program for the facilities and
operating rooms.
How is the HACCP plan put into practice?
You can apply the following seven
principles to create a HACCP-based procedure:
- Hazard identification using hazard analysis.
- Determine the process stage's key point(s).
- Set boundaries for these important areas.
- Create and use efficient monitoring procedures.
- Deciding on corrective measures if a crucial process step runs
uncontrollably.
- Establish processes for routine inspections to check for compliance
with items 1 through 5.
- Preparation of records and documentation to prove compliance with
the conditions outlined in points 1 through 6.
Also, Check -->> HACCP is the future of the food business
The hazard evaluation
Identification of all potential risks
that could occur at any stage of the food production process is part of the
hazard analysis process. Hazards of any kind, whether they be physical,
chemical, or biological, make eating food risky for people. Here, the
production sequence of all process phases is taken into account to calculate
the likelihood that these hazards may materialize.
Critical points, thresholds, and monitoring techniques
A decision tree example
Critical points are those stages of
each process where a hazard could materialize. A decision tree should be made
in this situation to help identify the key moments in each stage of the
procedure.
The outermost limits in terms of a
product's safety are known as limit values. To identify key moments, these
should be quantifiable as fixed parameters. The monitoring techniques that go
along with the limit values make it possible to appropriately identify a loss
of control. A monitoring procedure's measurements should be performed at appropriate,
regular intervals.
Also, Check -->> HACCP Implementation
Remedial measures and documentation
As soon as a departure from the
critical boundaries is visible, corrective action is done. To be ready to take
action right away if limits are exceeded or fall short of the limit values, the
steps should be decided upon in advance.
All HACCP guidelines must be
documented since they must always be traceable and verifiable.
Here, we provide a thorough breakdown
of the HACCP concept's seven guiding principles. The 7 Principles of HACCP
Do plastics and food safety go together?
Absolutely. Plastic components
frequently have benefits for the food business. Whether it's lighter weight,
more chemical resistance than stainless steel, or reduced susceptibility to
moisture absorption. Many high-performance plastic components also demonstrate
their value with their solid lubricants. Because the components are not
lubricated with lubricating oil, the likelihood of product contamination is
reduced.
It's not always necessary to use
stainless steel when it comes to hygienic design; alternative materials and
food safety precautions can also be used, as described here.
The article is based on Article 5 of
Regulation EC 852/2004 and the European Commission's Guide to the
Implementation of HACCP-based Procedures.
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