HACCP (Hazard Analysis and Critical Control Point)

History

          In 1959, The HACCP system was developed by the “Pillsbury Company” when working on producing safe food products for NASA to use in space missions. In 1971, HACCP concept was presented to the general public through National Conference on Food Protection, and during that time the system was based on 3 principles. HACCP system was further developed to what we know today during 1992, with “Famous 7 Principles of HACCP”.  

Identification

          The HACCP (Hazard Analysis and Critical Control Point) system is a scientific and logical approach to control hazards in food production (In this case, Fish Processing). HACCP is a preventive system which assures the safe production of fish processing.  The application of HACCP system is based on several scientific and technical principles which assure food safety. The most important aspect of HACCP system is, HACCP is a preventive system rather than an inspection system, which controls food born hazards.

HACCP can be divided in to 2 major components. HA and CCP, where HA stands for Hazard Analysis (identification of WHERE and HOW of hazards) and CCP stands for Critical Control Point (controls the process and provide proof of the control).

         The assurance of food safety comes from a process of hazard identification, establishing for those identified hazards, monitoring of those controls and periodic verification of the system.

Hazard

There are 3 types of hazards

·         Biological hazards

These are the hazards which received the most attention in the HACCP and with biological hazards there is a great risk of severity and occurrence.

Ex: Bacteria, Molds

·         Chemical hazards

Could occur due to mis-use of antibiotics in production, contamination with cleaning agents (detergents and disinfectants)  or Naturally in the product (Ex: Histamine production in Tuna Flesh)

·         Physical hazards

Plastic, Glass, metal fragments which mixed with the product.  Most of the times end users recognize this hazard.  

Seven principles of HACCP

• ·         Conduct a Hazard analysis
• ·         Identify Critical Control Points (CCP)
• ·         Establish Critical limits for CCP
• ·         Establish Monitoring Procedure
• ·         Establish Corrective Actions
• ·         Establish Recordkeeping Procedures
• ·         Establish Verification Procedures

These 7 principles is the “CORE” of the systematic approach for application of HACCP system.

Developing a HACCP Plan

          A company must first prepare a HACCP plan in order to establish a HACCP system. A well declined team from the company with assistance from out-side experts should conduct 5 preliminary steps and applies the 7 principles of HACCP.

Five Preliminary steps

·         Bring HACCP resources together (Assemble the team)

·         Describe the product and its method of distribution

·         Develop a complete list of raw materials which use in the production

·         Develop a Process Flow diagram

·         Meet the Regulatory requirements for SSOP’s (Sanitation Standard Operating Procedures)