Hazard Analysis Critical Control Point (HACCP)

HACCP is an internationally accepted process control technique to identify and prevent microbiological, chemical and physical hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control system with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.

HACCP Principles

  • Conduct 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 documentation concerning all procedures recordsappropriate to these principles and their applications.
  • Establish procedures for verification to confirm that HACCP system is working effectively.

HACCP Benefits:

  • Enhance Food Safety and Reduces risk of food borne diseases.
  • Provides greater confidence to customers.
  • Reduction in production costs through reduced wastage
  • Facilitates compliance with statutory requirements
  • Current and Potential hazards can be identified and removed or minimized.

Who Can Use HACCP?

All business involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with:

  • Fruits and Vegetables
  • Dairy Products
  • Meat and Meat Products
  • Fish and Fishery Products
  • Spices and condiments
  • Nuts and Nut Products
  • Enterobacteriaceae
  • Cereals
  • Bakery and Confectionary
  • Restaurants
  • Hotels
  • Fast Food Operations
Food Safety

Food safety is a scientific discipline describing the handling, preparation, and storage of food & agricultural products in ways that prevent food borne illness. HACCP is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain.
Food safety is the basic requirement for all types of food and agriculture related industries s it has a direct impact on the final product at the consumer level.

Food Safety is in Your Hands?
  • Always wash your hand well with soap and warm water, before and after food handling!
  • Keep hot foods hot!
  • Keep cold foods cold!
  • Don't cross contaminate
  • Thaw Food Safely!
  • Wash fruits and vegetables thoroughly!
  • Keep egg refrigerated and never eat raw eggs!
  • Cook food thoroughly
  • When in doubt, throw it out!
Golden Rules of Food Safety
  • Choose processed raw materials.
  • Cook food thoroughly.
  • Serve cooked food as soon as possible.
  • Store cooked food at temperature beyond danger zone.
  • Reheat cooked food thoroughly.
  • Avoid cross contamination
  • Be clean, keep clean and serve clean.
  • Ensure pest control.
  • Use potable water for cooking.
Conditions that support Bacterial Growth

"FAT-TOM"

F = Food A = Acidity (pH) T = Time
F = Food
A = Acidity (pH)
T = Time
T = Temperature
O = Oxygen
M = Moisture