In today's time of fast food, the safety of food is a big concern because it has a connection to human health.
Every year millions of food diseases, allergies, and many illnesses result from bad-quality food. Because of quality problems in food, safety is essential.
HACCP is a known method that reduces the risk of food safety hazards. It makes people safe from food diseases.
HACCP is an internationally accepted system just like in india we accept Fssai logo and rules for food safety.
HACCP is a whole system that monitors the entire food system, From farmland to customers. It takes care of the whole process.
This system works as the solution to the problem before they occur. It identifies and prevents the problem before it takes place. It is an efficient way of food safety.
In the 1950s, Pillsbury company developed and used the concept of HACCP. It was for America's space program NASA ( National Aeronautics and Space Administration) to provide safe food to travel space.
HACCP works on the principle of sound science.
Seven steps of HACCP
1. Conduct a hazard analysis
The main purpose of Conducting hazard analysis is to list hazards that cause food diseases if they are not controlled.
If hazards are not likely to cause serious illness or low risk, we can ignore them from the list.
Conduct a hazard analysis needs efficient workers with a proper skill set, food transportation, food storage, food management, preparation method, etc.
2. Determine critical control points (CCPs)
A critical control point is a step that can prevent or reduce the risk of hazard at some level.
If this step is not done correctly, it can cause food diseases; that's why we have to track more often.
Examples of Critical Control Points are cooking, cooling, reheating, and holding.
3. Establish Critical limits
Critical Limits ensure that any hazard is under control, like biological, physical, and chemical hazards CCPs (Critical control points) have control.
Examples of Critical Control Points: are temperature, time, pH, water activity, and available chlorine.
4. Establish Monitoring Procedures
Monitoring is a procedure that ensures that CCP is under control.
5. Establish Correction Actions
When the food does not meet the criteria for a critical point, it becomes necessary to take some corrective actions.
6. Establish verification procedure
The verification process has four steps to follow:
Acknowledge that all the critical limits are prospective.
Make sure that all HACCP's steps and plans are followed properly.
Have expert advice and observations on food.
Check the accuracy of types of equipment and make changes in the plan if necessary.
7. Establish keeping records
It is mandatory to make records and make them simple to understand. Please make a list of the HACCP team and their assigned work, a Description of every menu item and highlight hazardous foods.
Critical limits
Preventive measures
Track procedure
Corrective action plans
Record keeping procedure
Verification of the HACCP plan
Examples of record keeping are time logs, temperature logs, checklists, flowcharts, and records.
To Put these steps in summary
1 Develop a HACCP team
2 Describe a product
3 Identify and list out problems
4 Create a flowchart of a food life cycle
5 analyze the hazards
6 Identify which area needs the CCPs ( Critical control points)
7 Set critical limits
8 Watch and examine the CCPs and critical limits
9 Establish correction actions
10 Keep records
The importance of HACCP in food industry
We developed the HACCP, especially for the food service industry. To enhance the quality of the product.
HACCP is the best technique for food businesses to ensure food safety. from food production and storage to distribution and reaching out to customers.
HACCP for the food industry is very important because it controls food hazards and keeps the food quality good for consumption.
It controls food risks such as microbial, chemical, and Physical. The organization assures the customers that its product is safe. as technology and scientific procedure allow.
The main reason to use HACCP is that people can eat safe and hazard-free food, decreasing the number of food-borne illnesses.
The use of HACCP gives an advantage to restaurants and factories that follow the HACCP procedure in the competition of growing their business because it is a well-known and effective technique to make food quality incredibly better and gain customers' trust regarding the quality of food they are consuming.
The Regulatory agencies which have a connection with HACCP. Including FDA and USDA, also many state agencies. International organizations are also promoting HACCP.
HACCP is to prevent the risk of unsafe food. It also makes the quality of food products better. That’s why the importance of HACCP in the food industry is very high.
Benefits of HACCP For the food industry
- HACCP enhances food safety
- Increases market value
- Increases customer trust and confidence.
- HACCP is also useful for building water systems to prevent plumbing-associated hazards from harming people.
In 2013 NSF, an international public health and safety NGO started a training and certification program on HACCP.
With the guidelines of subject experts Aaron Rosenblatt and William McCoy on the HACCP, They created it.
ISO 22000 was designed to help augment HACCP on food safety issues. ISO 22000 references Codex Alimentarius General Principals of food safety, including the HACCP principle and application steps.
ISO and UNIDO ( United Nations Industrial Development Organization) assist and offer help to every organization that recognizes the importance and need of Using the HACCP( Hazard Analysis Critical Control Points) to ensure the safety of food and make the food quality better.
There is also the alternative of HACCP that give competition to this method: safety chain, Wherefore, FoodDocs, and many more.
Conclusion
So as we read the article, we get to know better about What is HACCP? The importance of HACCP in food industry and HACCP for food industry. It is mandatory to put in place the technique for the safety of food and to make sure to follow all steps of HACCP.
In short, the HACCP is a very important tool or technique in the food industry that make sure that people eat safe, healthy, and disease-free food. So it becomes necessary to use this method if starting a food business to run a restaurant or run a food product company.
FAQs Related to What is HACCP
1. What is the full form of HACCP? And what is HACCP?
The full form of HACCP is Hazard Analysis Critical Control Point, and it is a method to check the safety level of the food product.
2. What is the use of HACCP?
HACCP is a method to ensure the safety of food and reduce the risk of food hazards.
3. What are Hazards? Types of food Hazard
A hazard that can harm people. There are four main types of food hazards microbial, Chemical, physical and allergens.
4. Is HACCP necessary for the food industry?
Yes, HACCP is a necessary procedure in the food industry. It is mandatory for the processing of MOST foods.
Contact Us for FSSAI Registration Online , Trademark Registration Online, Service Tax Registration, GST Registration Online, Accounting Service For Startups , ESOP Services in Delhi, Noida, Gurgaon, and all across India: write to us at accounts@especia.co.in. Or Call On :(+91)-9711021268 +91-9310165114
