Ensuring that food products are safe for consumption is paramount. One way to do this is to follow a food safety management system such as hazard analysis critical control point (HACCP).
What is HACCP?
HACCP is a way to make sure our food is safe to eat. It helps us find and fix problems before they can make us sick. We do this by looking at important steps in making food and making sure those steps are safe.
What Types of Foods Fall Under HACCP Regulation?
Meat and poultry, which encompass beef, pork, chicken, and other meats, fall under the regulation of the USDA under the Federal Meat Inspection Act (FMIA) and the Poultry Products Inspection Act (PPIA), which mandate HACCP plans to ensure their safety. Seafood products are overseen by the FDA under the Fish and Fisheries Products Hazards and Controls Guidance, which requires HACCP plans to manage hazards such as bacterial contamination and parasites. For fruit and vegetable juices, the FDA mandates HACCP under the Juice HACCP regulation to mitigate the risk of pathogens like E. coli and Salmonella. Dairy products, especially those that are processed or packaged, must adhere to HACCP guidelines under the FDA’s Grade “A” Pasteurized Milk Ordinance (PMO) to control risks of contamination. Prepared foods, including frozen meals and deli products, are subject to HACCP under the FDA’s Current Good Manufacturing Practice (CGMP) regulations to ensure they remain safe from contamination throughout processing. The processing of canned goods is regulated under the FDA’s Low Acid Canned Foods (LACF) regulations to prevent botulism and other foodborne illnesses.
Principle 1: Conduct a Hazard Analysis
The first step in the HACCP system is to identify potential hazards that could affect food safety. These hazards can be biological (like bacteria or viruses), chemical (such as pesticides or cleaning agents), or physical (foreign objects like glass or metal fragments). By analyzing every step in the food production process, from raw materials to final products, potential hazards can be identified and assessed for their severity and likelihood.
Example: When producing a salad, potential biological hazards could include bacteria on raw vegetables, while chemical hazards might involve pesticide residues.
Principle 2: Determine the Critical Control Points (CCPs)
Critical Control Points are specific stages in food production where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Not every step in the process is a CCP, but CCPs are crucial for managing the risks identified in the hazard analysis.
Example: When cooking chicken, the CCP might be the cooking temperature, as proper cooking kills harmful bacteria.
Principle 3: Establish Critical Limits
For each CCP, a critical limit must be set. A critical limit is a maximum or minimum value (such as time, temperature, pH, or other measurable factors) that must be controlled to ensure the CCP effectively prevents, eliminates, or reduces the hazard.
Example: For cooking chicken, the critical limit might be an internal temperature of 165°F (74°C), the minimum temperature required to kill harmful bacteria.
Principle 4: Establish Monitoring Procedures
Monitoring involves regularly observing or measuring critical limits to ensure they are met. Monitoring procedures should specify who will perform the monitoring, how frequently it will be done, and the methods used.
Example: A food handler might use a food thermometer to check the internal temperature of cooked chicken to ensure it has reached the critical limit.
Principle 5: Establish Corrective Actions
Corrective actions are procedures that must be followed when a critical limit is not met. They help ensure that no unsafe product reaches consumers. Corrective actions should be specific and may include adjusting the process, discarding affected products, or retraining staff.
Example: If chicken is undercooked, the corrective action might involve continuing to cook it until it reaches the correct temperature.
Principle 6: Establish Verification Procedures
Verification involves activities that confirm the HACCP system is working correctly. This can include reviewing HACCP plans and CCP records and testing the end product. Verification ensures that the HACCP system is effective in controlling food safety hazards.
Example: Regular thermometer calibration and review of monitoring records ensure that the HACCP system is functioning as intended.
Principle 7: Establish Record-Keeping and Documentation Procedures
Proper documentation is crucial in a HACCP system. Records provide evidence that the system is being followed and that food safety measures are in place. Documentation includes records of hazard analyses, CCP monitoring, corrective actions taken, and verification activities.
Example: Maintaining logs of temperature checks for cooked products, cleaning schedules, and training records for staff.
Summary
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety management, focusing on preventing hazards that could cause foodborne illnesses. The seven principles of HACCP involve identifying potential hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification processes, and record-keeping. This introduction provides a foundational understanding of each principle, emphasizing their importance in ensuring food safety from production to consumption.
