For example, testing and calibrating thermometers is a verification procedure that is important to ensure accurate readings. Verification activities also ensure that the monitoring and the corrective actions are done according to a company’s written HACCP program. Verification means applying methods, procedures, tests, sampling and other evaluations (in addition to monitoring) to determine whether a control measure at a critical control point is or has been operating as intended. Principle 6: Establishing verification procedures If the cooking temperature cannot be reached, another corrective action would call for the product to be held and destroyed. For example: If the required internal temperature has not been reached, a corrective action would require that the product be cooked further. In food production, correcting problems before end-stage production is far more effective than waiting until a product is finished to test it. Principle 5: Establishing corrective actionsĪctions must be taken to bring the production process back on track if monitoring indicates that deviation from critical limits has occurred. For example, monitoring procedures at a cooking critical control point could include taking the internal temperature of the product with a specialized thermometer. Highly detailed monitoring activities are essential to make sure the process continues to operate safely and within the critical limits at each critical control point. Principle 4: Establishing monitoring procedures for critical control points For example, critical limits at the cooking stage include specific time and temperature for cooking the product. Principle 3: Establishing critical limits for each critical control pointĪ critical limit is the limit at which a hazard is acceptable without compromising food safety. For example, the cooking step is considered a critical control point because control measures are necessary to deal with the hazard of pathogens surviving the cooking process. Principle 2: Identifying critical control pointsĬritical control points are the points in the production process where an action can be taken to prevent, eliminate, or reduce a food safety hazard to an acceptable level. ![]() For example, at the cooking step of the production process, one of the identified hazards is the survival of pathogens due to inadequate cooking time or temperature. Principle 1: Hazard analysisĪ plan is laid out to identify all possible food safety hazards that could cause a product to be unsafe for consumption, and the measures that can be taken to control those hazards. ![]() Every country that uses HACCP follows these principles. There are seven universally accepted HACCP principles. These include physical, chemical, and biological hazards. It helps to find, correct, and prevent hazards throughout the production process. HACCP goes beyond inspecting finished food products. ![]() HACCP is used by most countries around the world and has been in use since the 1960s. It is recommended by the Codex Alimentarius Commission, the United Nations international standards organization for food safety. HACCP is an approach to food safety that is systematic and preventive. HACCP is not a complicated process it just means that you have to first identify the various steps you must take when you prepare your menu items, then look for possible sources of contamination, and then find ways to control these sources. HACCP was originally developed by NASA to make sure the food on their space flights was safe to eat. HACCP stands for hazard analysis critical control points. A good food safety plan will make sure that anything that might make someone sick is under control.Ī basic food safety plan uses the HACCP method. You do this by developing a food safety plan. You have to think, and you have to pay attention to how you prepare food to make sure it is safe. To prepare safe food, you must follow certain steps and procedures throughout the entire food preparation process. Food Safety, Sanitation, and Personal Hygiene 2 An Approach to Food Safetyįood safety does not happen by accident.
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