chapter 3

chapter 3: HACCP

1.0 what is haccp?

haccp stands for Hazard Analysis and Critical Control Point System, a systematized approach to preventing food borne illness during the production and preparation of food. and ccp is is a point of process that must be controlled  to ensure the safety of food. 

2.0 7 principles of haccp

a. identify hazard

• identify the hazards in foods like biological hazard, chemical hazard, and physical hazard ( more information about this in chapter 2) 

b. determine critical control points

• ccp is a procedure to prevent, eliminate and reduce hazard to acceptable level
• a ccp provides a step to destroy bacteria or slow down the growth
• e.g cooking, reheating, hot- holding etc.

c. determine safety limits for ccp

• set safety limit like time, temperature ph value. (check out chapter 2 for more detail)

d. monitor ccp

• in food establishment, someone should monitor  the critical control points to make sure its under control because the risk of food borne illness when ccp not met
• for example they must be given tools to monitor like thermometer, ph meter and etc.

e. Establish The Corrective Action To Be Taken When Monitoring Shows That a Critical Limit Has been Exceeded

• when ccp not met, find the solution immediately to prevent food borne illness.
• determine what is wrong, then find possible solution
• record the additional steps and make sure the ccp is met in set of data

f. Establish Procedures to Verify That the HACCP System is Working

• review the haccp program once a year or more often
• verify the procedure, action and write report

g. Establish an Effective Record Keeping System That Documents the HACCP System

• keep the record of the establishment of haccp to and make suere everything is going smoothly 
• maintenace and procedure of monitoring ccp must present in report of establishment of haccp