Hazard Analysis & Critical Control Points (HACCP) is basically A system of management in which safety of food is guaranteed through a though analysis and control of the physical, chemical and biological hazards from production to consumption. It is an important system in the food manufacturing industry since it can be applied in and out the food chain the supporting high production and consumption. (Paster, 2007)
It is an important factor in food safety especially on grounds that there is remarkable increase in the outbreak of food borne diseases. It therefore implies that it has focused in preventing and promoting principle that would ensure food safety. HACCP is a significant element in the public health through implementation of it principle, it has facilitate health living conditions and consumption of up to standard foods or products. (Forsythe, 2010)
Hazard analysis and critical control point play a main role of ensuring effective and reliable food safety in the Food industry. It has broadened its operations to the extreme of inspecting all the finished food. This facilitates in the finding of the appropriate and recommendable measures of preventing hazards throughout the entire process of production. It is the mandate of HACCP to enhance the accountability and degree of regulations and control especially on the level of production in the industry. (Paster, 2007)
A proper and effective technique of food safety also influences the morale and a renewal of worker motivation. The food regulatory authority relies on HACCP in their food inspection process since it promotes and improves the international trade by means of boosting the confidence of the involve buyers. Implementation of this system in the production plays a crucial role in monitor the healthy society by regulating and providing foods of certified standards. (Forsythe, 2010)Principles of Hazard Analysis and Critical Control Points• Hazard Analysis- Hazards are situation that masquerade undesirable health jeopardy to a consumer. Therefore a flow diagram of the inclusive method is imperative in conducting the principal of hazard analysis. The process of manufacturing should be followed correctly in order to avoid causing health problems in the lives of consumers. (Paster, 2007) • Identify Critical Control Points-these are procedures where control is applicable and a food safety risk can be barred and eliminated. These steps are baking, cooking and drying steps. Additionally, the amount of acid should be graded according to the acceptable standards.• Establish Critical Limits- critical control point must be measurable and acceptable. this CCP are done in advance with the consultation of necessary authority like the bureau of standards reason is to ensure that consumers take quality product and to ensure that producers does not pose risk to consumers (Forsythe, 2010) • Monitor the CCP's- the main purpose of this principal is to ensure that the producer does not change the level of acidity from the required standard. The monitoring process is more of an investigation.• Establish Corrective Action- HACCP is intent to avert item for consumption and process deviations. However, there must be a written procedure that guides the cooking procedure. This should guide on the minimum amount of temperature and the highest amount of temperature that are required. (Paster, 2007)• Record keeping-HACCP should keep record of all their functions include CCP and action taken after going against these laws.• Verification- this is to ensure that HACCP is working toward its plan.In conclusion, HACCP is a plan based on preventing health hazards in the life of a consumer. HACCP works toward ensuring food that is being consumed is prepared using the right cooking methods. (Forsythe, 2010)
References
Forsythe, S. J. (2010). The microbiology of safe food (2nd ed.). Chichester, U.K.: Wiley-Blackwell Pub.
Paster, T. (2007). The HACCP food safety training manual. Hoboken, N.J.: John Wiley & Sons.
