7 Principles of HACCP – Hazard Analysis Critical Control Point
Follow 7 Principles of HACCP to identify the original potential of your organization in Saudi Arabia
Hazard Analysis Critical Control Point, or HACCP, is a management system that focuses on analyzing and reducing biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as during the manufacture, distribution, and consumption of finished goods. 7 Principles of HACCP aim to foresee and minimize potential threats to food safety.
Food service operators, food processors, and meat and poultry processors all need HACCP training. The International 7 Principles of HACCP Alliance has granted to provide safe food by controlling all risks and hazards to acceptable limits.
The 7 Principles of HACCP
1. Conduct a hazard analysis
2. Determine the critical control points
3. Establish critical limits
4. Set up Monitoring Procedures
5. Set up Corrective Actions
6. Set up Verification Procedures
7. Build up Record-Keeping and Documentation Procedures
The seven principles that form the foundation of HACCP Certification are also the key components of a HACCP strategy. The HACCP plan’s first two steps serve as the foundation of the 7 Principles of HACCP in Saudi. The final five steps are the HACCP plan’s application procedures and give the processing plant the framework for carrying out the plan’s operations.
Conducting a hazard analysis is the first rule.
Listing the steps in the process and identifying the places where major hazards are likely to arise are two ways to put this theory into practice. The HACCP team will concentrate on risks that the HACCP Plan can prevent, eliminate, or control. There is a basis for including or removing the risk, and potential mitigation strategies are noted.
Establish Critical Control Points (CCPs)
A critical control point (CCP) is a point, step, or method when control can be applied to prevent, eliminate, or reduce risk to acceptable levels for food safety. A CCP decision tree will be used by the HACCP team to aid in locating the process’ essential control points. A critical control point (CCP) may be able to address more than one risk to food safety, or multiple CCPs may be required to address a single risk. The amount of CCPs required depends on the steps in the processing and the level of control required to ensure food safety.
Establishing critical limits is the third rule.
A biological, chemical or physical parameter’s critical limit (CL) is the highest and/or lowest value that must be managed at a CCP in order to prevent, eliminate, or minimize the occurrence of a food safety hazard to an acceptable level. The critical limit is typically a measurement based on scientific research and/or regulatory norms, such as time, temperature, water activity, pH, weight, or another measurement.
Establishing Monitoring Procedures, Principle 4
For the purpose of measuring the critical limit at each key control point, the HACCP team will outline monitoring protocols. Monitoring protocols should outline how measurements will be taken when they will be taken, who will be in charge of them, and how often they will be taken to make sure that the issue won’t repeat again.
Principle 5: Implement corrective measures
When a critical limit deviates from its expected value, corrective actions are taken. The 7 Principles of HACCP team will determine the activities that must be taken to repair the process as well as the steps that will be taken to prevent potentially hazardous food from entering the food chain. This typically includes identifying the issues and taking action to ensure that they won’t come up again.
Establishing Verification Procedures is Principle 6.
Other than monitoring, these processes establish whether the HACCP Plan is valid and whether the system is performing in accordance with the plan. The HACCP team may designate some actions as being part of the process, such as checking CCPs, reviewing records, reviewing earlier shipments, calibrating instruments, and testing products as a part of verification.
Establish record-keeping and documentation procedures, according to principle 7.
Recording data that may be used to demonstrate that the food was made properly is a crucial part of the 7 Principles of HACCP. The HACCP plan’s details must also be included in the records. The 7 Principles of the HACCP Team, the product description, flow diagrams, the hazard analysis, the identified CCPs, Critical Limits, Monitoring System, Corrective Actions, Record-keeping Procedures, and Verification Procedures should all be included in the record.
These are the 7 Principles of HACCP to be followed to provide clean and hygienic food to customers.
