HACCP "Hazard Analysis Critical Control Points"

HISTORY OF HACCP

Historical development of HACCP by some experts considered as an evolution, since the discovery in 1960, where Pilsbury Co.. NASA and the U.S. Army Natick and Space Administration, to conduct research with the primary objective to develop safe food for astronauts. New HACCP developed rapidly since 1990, in Indonesia in 1998. adopted into SNI 01-4852-1998.

DEFINITION OF HACCP

HACCP is a quality assurance system based on the awareness that the hazard (danger) can arise at various points or stages of production, but can be done to control the hazard control those hazards. HACCP is a key element of anticipation and identification of control points which give priority to preventive measures, rather than relying on end product testing.

HACCP system is not a food safety assurance system without risk, but designed to minimize the risk of food safety hazards. HACCP system is also considered as a management tool used to protect the food supply chain and production process hazards of microbiological contamination, chemical and physical.

HACCP can be applied in the food production chain from primary producers of food raw materials (agriculture), handling, processing, distribution, marketing up to the end user.

HACCP approach

There are three important approach in food quality control:

1.      Food Safety/Keamanan Pangan

Aspects in the production process that can cause illness or even death. This problem is generally associated with the problems of biology, chemistry and physics.

2.      Wholesomeness/Kebersihan
Represents the characteristics of the product or process in relation to product contamination or sanitation facilities and hygiene.

3.      Economic Fraud /Pemalsuan
Illegal acts or fraud that could harm the buyer. This action, which includes the falsification of species (raw materials), excessive use of additional material, the weight does not match the label, overglazing and less number of components as shown in the box.

 

 BENEFITS OF HACCP

1.      Ensuring food safety

a.      Producing safe food products at any time

b.      Providing evidence of systems of production and handling of safe products

c.      Gives confidence in manufacturers will guarantee its security

d.  Give satisfaction to the customer will konformitasnya against national and international standards

2.      Preventing food poisoning cases, because in the application of the HACCP system hazards can be identified early, including how to take precautions and measures to overcome it.

3.      Prevent / reduce the occurrence of damage to production or food insecurity, which is not easy when only done at the end of the test system products only.

4.  With the development of international standards and HACCP became mandatory government requirements, provide products have competitive value in the global market.

5.    Providing food safety management efficiency, because the system of systematic and easy to learn, so it can be applied at all levels of the food business.

The HACCP seven principles

Principle 1: Conduct a hazard analysis.

Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

Principle 2: Identify critical control points.

Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.

Principle 3: Establish critical limits for each critical control point.

Critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.

Principle 4: Establish critical control point monitoring requirements.

Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.

Principle 5: Establish corrective actions.

These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.

Principle 6: Establish record keeping procedures.

The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.

Principle 7: Establish procedures for ensuring the HACCP system is working as intended.

Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule.