Answer:
The HACCP (Hazard Analysis and Critical Control Points) system is a systematic approach used in food safety management to identify and control potential hazards in food production processes. The seven principles of HACCP are as follows:
1. Conduct a Hazard Analysis: This involves identifying any biological, chemical, or physical hazards that may be present in the food production process. For example, in a seafood processing facility, a biological hazard could be the presence of harmful bacteria like Salmonella or Listeria.
2. Identify Critical Control Points (CCPs): CCPs are points in the food production process where control measures can be applied to prevent, eliminate, or reduce a hazard to an acceptable level. An example of a CCP could be the cooking temperature of poultry to ensure it reaches the appropriate temperature to kill bacteria like Campylobacter.
3. Establish Critical Limits: Critical limits are specific criteria that must be met at each CCP to ensure food safety. For instance, a critical limit for refrigerated food storage could be maintaining a temperature below 40°F (4°C) to prevent the growth of bacteria.
4. Monitor CCPs: Regular monitoring of CCPs is necessary to ensure that critical limits are being met. This can involve measuring and recording data, such as temperature readings, to verify that the process is under control.
5. Establish Corrective Actions: When a deviation from a critical limit occurs, corrective actions must be taken to bring the process back into control. For example, if a refrigeration unit malfunctions and the temperature rises above the critical limit, corrective action may involve repairing the unit or transferring the perishable food to another cold storage area.
6. Establish Verification Procedures: Verification procedures are activities or tests conducted to confirm that the HACCP system works effectively. This can include reviewing records, conducting audits, or testing samples to ensure food safety measures are in place and effective.
7. Establish Record-keeping and Documentation: Maintaining records and documentation related to the HACCP system is essential. This includes records of monitoring, corrective actions taken, verification activities, and other relevant information. These records provide evidence of compliance and facilitate traceability in case of any food safety issues.
These principles work together to ensure that potential hazards are identified, controlled, and monitored throughout the food production process, ultimately ensuring safe food production for consumers.
Step-by-step explanation: