HACCP Hazard Analysis and Critical Control Points System, which is based on scientific principles and systematically, identifies hazards and precautions to be taken to ensure food safety. This system is a tool that assesses hazards and focuses on the necessary measures to be taken, rather than relying primarily on end product testing. Therefore, the HACCP system includes different elements such as improvements in equipment design, process procedures or technological improvements.
The HACCP standard describes the requirements of a safe food management system and was originally designed by NASA in 1960 to produce healthy and reliable foodstuffs for the US military. In 1963, the World Health Organization (WHO) published the principles of safe food production based on this standard. Subsequently, it has been used by the Food and Drug Administration (FDA) as a reference for legal audits since the years of 1970. Then the European Union countries and other countries have started to apply the HACCP standard. In 1993, the Food Hygiene Directive was issued for the European Union countries and this standard was mandatory in food production.
The HACCP Hazard Analysis and Critical Control Points System is applicable across the food chain, from primary production to final consumption, and risks to human health are fully managed with scientific evidence. In addition to increasing food safety, this system also helps with audits by governmental organizations and promotes international trade by increasing confidence in food safety.
HACCP Hazard Analysis and Critical Control Points System Complies with ISO 9001 Quality Management System, ISO 14001 Environmental Management System and many other management systems and is widely used.
The system consists essentially of the following seven principles:
A hazard analysis should be performed
Critical control points should be identified
Critical limits should be set for risky areas
A system should be installed to control critical control points
Corrective actions should be established for cases where critical limits for risk areas are exceeded during controls
Processes should be prepared to verify that the HACCP system works effectively
Documentation work on these principles, procedures and records should be carried out
In particular, businesses operating in the food industry, by implementing the HACCP Hazard Analysis and Critical Control Points System standard, control the health risks of customers and determine where and how these hazards can be mitigated, eliminated or prevented, and quickly and systematically.
In addition, since an effective control system is established in the production of high quality and reliable foodstuffs, enterprises avoid possible foodborne problems. Likewise, businesses comply with the obligations imposed by health regulations and are always prepared for official audits.
HACCP Hazard Analysis and Critical Control Points System is open to changes and innovations. Companies can easily adapt to any changes they will make in their production systems. Since this system mainly targets critical control points, possible errors in the production activities of foodstuffs are prevented, thus reducing operating costs. In addition, thanks to the HACCP Certificate, the prestige of the enterprises increases and provides superiority to its competitors.
Prior to the application of the HACCP Hazard Analysis and Critical Control Points System to any sector in the food chain, that sector must have a number of prerequisite programs, such as good hygienic practices, in accordance with the current legal regulations and food safety requirements of generally accepted food practices. In order to facilitate the successful implementation of the system, these prerequisites must be well established, fully functional and validated.
Implementation of an effective HACCP system in any food business requires management awareness and commitment. Hazard identification, assessment and application of the standard in subsequent processes, raw materials, components, food production applications and production processes are essential to control hazards.
The purpose of the HACCP Hazard Analysis and Critical Control Points System is to focus control studies on critical control points. If a hazard is identified that needs to be checked, the operation must be redesigned.
The implementation of the HACCP standard should be considered separately for each type of activity. The application should be reviewed continuously and any changes to the product, activities or any process should be made to the system.
Small or underdeveloped enterprises do not always have the resources and sufficient expertise to effectively implement the HACCP standard. In such cases, it is recommended that enterprises receive support from trade and industrial associations, independent and impartial organizations or official institutions.
The implementation of the HACCP principles is the responsibility of the enterprises. However, enterprises should be able to behave to some extent while applying the system. This flexibility is considered normal to the extent and nature of activities, including human and financial resources, infrastructure, processes, information and practical constraints. Nevertheless, despite this flexibility, it is recognized that the seven basic principles described above should be applied.
Whenever hazard analysis is carried out, wherever possible, the occurrence of potential hazards and the severity of adverse health effects, the qualitative and quantitative assessment of hazards, the survival or proliferation of the relevant microorganisms, the reproductive and retention conditions of toxins, chemicals or physical agents, and all such conditions. It must be taken into attention. It should also be determined which control measures can be applied to each hazardous situation. Multiple control measures may be required to control a particular hazard, or more than one hazard may be controlled by a particular control measure.
The HACCP Hazard Analysis and Critical Control Points System is not mandatory. Although the Food Codex contains some mandatory aspects, a total HACCP system that includes monitoring, verification and certification studies is generally an optional system to be implemented.
First, it is determined whether the organization meets the mandatory requirements of the standard and whether to proceed to the next stage.
It is checked whether necessary procedures and audits have been developed and your institution's readiness for evaluation is reviewed.
The findings that arise in the first two stages are evaluated and after all corrective actions are reviewed, document preparation is started.
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