DEAR MRS:
HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.
Great regard ....
I agree with Mr. Amer,
HACCP or hazard analysis critical control points, is a plan developed especially for food service sectors & industries to eliminate the biological hazards such as cooking meat or freezing it in the danger zone so cooking it in proper temp is a must to avoid any bacterial growth or contamination, the chemical hazards such as placing detergents near the food & mistakes can happen so food become chemically contaminated, or physical such as when a worker is not wearing a hair net a hair might fall. The HACCP has 2 main reasons to be used the first is to assure that the consumers will eat food that is safe from all the aspects we disscussed, which will decrease the amount of food inborn diseases & infections, the 2nd point is that the restaurant or factory abiding to the rules of the HACCP will gain a good reputation and a competitive advantage from others since costumers built a trust regards the quality of what they are eating, although all food sectors must use HACCP but unfortunatly rarely we do find those using it or those claiming to use it abiding 100% to its rules.
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.
Conduct a Hazard Analysis
This is where you evaluate your processes and identify where hazards can be introduced.
Identify the Critical Control Points
At what steps in your process can controls be applied to prevent or eliminate the hazards that have been identified?
Establish a maximum or minimum limit for temperature, time, pH, salt level, chlorine level or other processing characteristic that will control the hazard.
Establish Critical Limits
Next step is to establish criteria for each critical control point. What criteria must be met to control the hazard at that point?
Establish Monitoring Procedures
What will you measure and how will you measure it? You need to monitor the process at the critical control point and keep records to show that the critical limits have been met. Can you do continuous monitoring of the control point? If not, how often will the measurements need to be performed to show that the process is under control?
Establish Corrective Actions
You will establish what actions need to be taken if a critical limit is not met. This will be identified ahead of time for each CCP. The action must make sure that no unsafe product is released. There must also be an evaluation of the process to determine the cause of the problem and an elimination of the cause.
Establish Record Keeping Procedures
You will determine what records are needed to show that the critical limits have been met, and the system is in control. Address regulatory requirements and include records from the development of the system and the operation of the system.
Establish Verification Procedures
The HACCP plan must be validated. Once the plan is in place, make sure it is effective in preventing the hazards identified. Test the end product, verify that the controls are working as planned. Perform ongoing verification of the system.
Kindly check here too..Best..
https://www.bayt.com/en/specialties/q/12481/what-is-the-importance-of-haccp/
Dear Dr.Shaimmaa
please, look in
www.ifsqn.com/forum/index.php/topic/26493-what-are-the-benefits-of-using-haccp-decision-tree
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