HACCP inspection process

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. 

This part of the HACCP plan describes how to verify that the checks are done correctly and that assumptions are met, for example, if an incident has occurred where the critical limits have been exceeded, as well as procedures for handling changes to the product or the process. Another type of verification involves unannounced inspections by independent auditors, which is a requirement for certified schemes. 

HACCP involves identifying the safety risks inherent in the product and devising preventive measures that can be monitored in order to control the process. By emphasising anticipation and prevention, the need for inspection of the final product is minimised. Critical control points (CCPs) are points in the process where loss of control has reasonable probability of creating an unacceptable health risk to consumers of the product. When a critical limit at a CCP is violated, the process must be stopped and the problem corrected (MFSC/NFPA, 1992). There should be less than six CCPs in a process if possible, otherwise the HACCP may become unwork-... 

HACCP is a systematic approach to the identihcation, evaluation, and control of food safety hazards. This methodology, which in effect seeks to plan out unsafe practices, differs from traditional produce and test quality assurance methods which are less successful and inappropriate for highly perishable foods. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as critical control points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. HACCP is a systematic preventative approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. The system is used at all stages of food production and preparation processes. HACCP is also being applied to industries other than food, such as cosmetics and pharmaceuticals. 

Monitoring activities are necessary to ensure that the process is under control at each CCP. The United States Department of Agriculture (USDA) Food Safety Inspection Services (FSIS) requires that each monitoring procedure and its frequency be listed in the HACCP plan. Principle 5 Establish corrective actions. 

HACCP. A May 1987 National Academy of Sciences report urged USDA to shift from its traditional poke and sniff inspection method to a science-based approach, called hazard analysis at critical control points (HACCP), under which operators develop objective tests for contamination risk at various critical control points of the manufacturing process and adopt measures to... 

---