Hazard Analysis Critical Control principles

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. 

Reilly, A. and Kaferstein, F. (1997). Food safety hazards and the application of the principles of the hazard analysis and critical control point (HACCP) system for their control in aquaculture production. Aquae. Res. 28, 735-752. 

Another nontraditional approach to assessing quality systems is the hazard analysis and critical control point (HACCP). The Pillsbury Company conceived the HACCP in the early 1960s with the cooperation and participation of the National Aeronautic and Space Administration. Essentially, HACCP is a system that identifies and monitors specific food-borne hazards that can potentially affect the safety of food. Some medical device and diagnostics companies are implementing the same principles as the HACCP program. 

FIGURE 8.6 Critical Control Point Decision Tree. (Based on FDA (1997), Hazard Analysis and Critical Point Principles and Application Guidelines, National Advisory Committee on Microbiological Criteria for Foods, August.)... 

The National Advisory Committee s Hazard Analysis and Critical Control Point (HACCP) program has been endorsed as an effective and rational means of assuring food safety from harvest to consumption [8], The basic principles used to develop a HACCP plan include hazard analysis, verification procedures, critical control point identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping and documentation. This same approach could be loosely applied to the identification and control of microbiological hazards encountered by consumers in their environment. 

As from 2002 the Danish Veterinary and Food Administration (DVFA) has made it mandatory for businesses in the food industry to launch selfinspection programmes, which direct businesses to self-inspections and subsequently documenting and reporting failures to comply with the governmental food safety standards. These standards follow the EU-legislation and are organized in accordance with the principles embodied in the HACCP system (Hazard Analysis and Critical Control Points). 

A systematic, preventive approach to food and pharmaceutical safety that includes physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. It has seven key principles, which are conduct a hazard analysis, identify critical control points, establish critical limits for each critical control point, establish critical control point monitoring requirements, establish corrective actions, establish record-keeping procedures, and establish procedures for ensuring the HACCP system is working as intended. HACCP is used in the food industry to identify potential food safety hazards, so that key... 

U.S. Food and Drug Administration. (2011). Hazard Analysis and Critical Control Point Principles and Application Guidelines. Accessed March 13, 2012. http // www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/ HACCPPrinciplesApplicationGuidelines/default.htm princ. 

Though the food production and manufacturing industries are subsets of manufacturing, they are using very methodical system safety processes. In particular, the hazard analysis and critical control points (HACCPs)—like many other safety techniques—were borne out of the military and the National Aeronautics and Space Administration (NASA) (NASA used it to develop safe foods for the astronauts in space) and founded on key principles. First, a hazard analysis is conducted on the production process. Then critical control points (for safety monitoring) are determined, and their critical limits are established. Then a monitoring system is put into... 

---