What is HACCP?
HACCP is a food safety management system developed through collaboration between Pillsbury, NASA, and U.S. Army Laboratories in the 1960s.
HACCP involves analyzing and controlling biological, chemical, and physical hazards at every step of the food product process, from raw material through consumption. HACCP and the FDA cover Juices, Seafood, Meat, Poultry, Eggs, Fish, and many other Farm Products and Chemicals.
HACCP focuses on identifying and controlling “Critical Control Points” (CCPs), which are potential problems that are critical to food safety.
If you want to look at the HACCP Principles and Application Guideline in the USA, then just click on the FDA Logo. You can also look to the ISO standard ISO-22000 for more information.
HACCP Key Elements In Food Safety
The Key elements of HACCP are identifying and managing the following:
- Hazards determined in the manufacturing process.
- Analyzing the Hazards found in the process.
- Critical Limits Needed in the Process.
- Controlling and Monitoring the processes.
- Establishing Corrective Action Procedures of all boundaries and fixing them.
- Validation Procedures the determine the issues found are the absolute root cause.
- Effective Documentation and Protective Recorded Safety Logs.
Always Include Calibration in Your HACCP procedural process
You should calibrate every environmental controller and monitoring device everywhere in your food processing plant or laboratory. This must include Manufacturing, Transportation, and Storage Facilities. The reason for these calibration controls is to protect the public and the company that you work for. If you are monitoring with uncalibrated devices, then how can you be assured that your data is correct? Nothing is more important than protecting the foundation of the data collected. Calibration protects the process, and it protects you. Let ESGCal help you establish a control system that works.
