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HACCP
ISO consultant Delhi Benefits of HACCP
Quality Management Systems HACCP Principles
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ISO consultant Delhi

 

Benefits of HACCP

" A Proprietor of a food business shall identify any step in the activities of the food business which is critical to ensure food safety and ensure that adequate safety procedures are identified, implemented, maintained and reviewed....."

The Food Safety (General Food Hygiene) Regulations 1995.

The food supply chain for food and beverages is vital for the health of the nation. A HACCP system is a preventative approach to controlling food safety. HACCP moves away from reliance on end product testing to a more proactive, preventative approach of controlling potential hazards.

The modern HACCP system and guidelines for its application were defined by the Codex Alimentarius Commission in the Codex Alimentarius Code of Practice.

Benefits of HACCP

  • A preventative approach to food safety
  • Can help identify process improvements
  • Reduces the need for, and the cost of end product testing
  • Is complementary to quality management systems such as ISO 9000
  • Provides evidence of due diligence
  • Reduces the likelihood of product recall & adverse publicity
  • Enhances customer satisfaction / reduces dissatisfaction
  • Facilitates better understanding of food packaging safety issues throughout the organization
  • Improves staff performance through the promotion of team spirit
  • Improves staff morale and motivation through a cleaner working environment

HACCP Principles


The standard approach to HACCP is that specified by the Codex Alimentarius, 1997, and follows 7 basic principles:

  • Conduct a hazard analysis.
  • Determine the critical control points.
  • Establish critical limits.
  • Establish a system to monitor control of the CCP.
  • Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
  • Establish procedures for verification to confirm that the HACCP system is under control.
  • Establish documentation concerning all procedures and records appropriate to these principles and their application.

HACCP follows 7 basic principles:

  • Conduct a Hazard Analysis. There are 7 Stages to this:
    • Define Terms of Reference
    • Select the HACCP team
    • Describe the product
    • Identify intended use
    • Construct a flow diagram
    • On-site verification of flow diagram
    • List all hazards and control measures
  • Determine the Critical Control Points (CCPs) using a decision tree. These are the points where hazards must be eliminated or minimized
  • Establish Critical Limits which must be met to ensure the CCP is under control
  • Establish a system for monitoring the control at CCPs.
  • Establish the corrective actions to be taken when monitoring indicates that a particular CCP is not under control6. Establish procedures for verification to confirm that the HACCP system is working correctly.

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