Week 10 - HACCP
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Hartnell College *
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ABST90
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Industrial Engineering
Date
Jan 9, 2024
Type
docx
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2
Uploaded by ColonelScorpion3569
Alondra Rosales
October 3, 2023
ABT – 58
Hazard Analysis and critical control point
( HACCP )
The basics of the HACCP system is a preventive system that identifies and controls
potential hazards in the food production process. Its goal is to prevent foodborne illnesses by
identifying and controlling potential hazards before they occur. The seven principles of HACCP
are: perform a hazard analysis, determine critical control points (CCPs), establish critical limits,
monitor CCPs, establish corrective actions, verify the system, and establish record-keeping and
documentation procedures.
Food safety is a critical issue in the food industry and ensuring that
food is safe for consumption is a top priority for producers, regulators and consumers alike.
The history and background of HACCP was first developed in the 1960s by a team of
scientists at the Pillsbury Company in collaboration with NASA. The goal was to ensure food
safety for astronauts on space missions. The HACCP principles and guidelines were further
developed by the National Academy of Sciences in the 1980s, leading to their widespread
adoption in the food industry. Today, HACCP is a globally recognized system for ensuring food
safety and is required by many regulatory bodies, including the United States Food and Drug
Administration (FDA) and the European Union.
Ensuring safe food consumption is a critical issue in today's world. With the increase in
the world's population and the increasing demand for food products, it is essential to implement
effective systems to prevent foodborne illnesses. One such system is the Hazard Analysis and
Critical Control Point (HACCP) system.
Potential hazards associated with food and measures to
control those hazards are identified. The danger could be biological, such as a microbe; chemical
substance, such as a toxin; or physical, such as frosted glass or metal fragments. These are points
in the production of a food (from its raw state, through processing and shipping, to consumption
by the consumer) at which the potential hazard can be controlled or eliminated. Some examples
are cooking, cooling, packaging, and metal detecting.
A detailed record of the HACCP plan
serves as reliable proof that the food manufactured is safe and has been subjected to critical
procedures to cover all possible risks. All records must contain complete information on the 5
prerequisites and 7 principles.
Maintaining accurate records can help line managers and business owners keep track of
the history of their food production processes and corrective measures applied. Record keeping
can also help demonstrate systematic compliance. HACCP can be applied throughout the entire
food chain, from the primary producer to the final consumer, and its application should be based
on scientific evidence of hazards to human health. In addition to improving food safety, the
implementation of the HACCP system can offer other significant benefits, including facilitating
inspection by regulatory authorities, and promoting international trade by increasing confidence
in food safety.
The safety of our food is of utmost importance, and the Hazard Analysis and Critical
Control Point (HACCP) system has become a widely accepted method of ensuring food safety.
HACCP is a preventive system that identifies and controls potential hazards in the food
production process. Using a HACCP plan ensures that food products are safe and of high quality.
It helps protect consumers from foodborne illnesses and reduce product recalls, helping
companies save money and protecting them from large fines and time-consuming lawsuits.
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