HACCP principal for food industry

HACCP Principal for food industry basic information:-

HACCP principal or HACCP is a food safety management system that is designed to identify and control hazards that can lead to foodborne illness. will discuss why HACCP is important and how to implement it.

Every food factories now using HACCP to control defects in quality and providing healthy foods to customers.

Why is HACCP Principal important?

HACCP provides a systematic approach to food safety that is based on prevention rather than detection. HACCP helps to identify and control hazards that can lead to foodborne illness, such as microbial contamination, chemical contamination, and physical hazards. HACCP can help food businesses to comply with food safety regulations and reduce the risk of legal and financial consequences.

HACCP principles

HACCP is based on seven principles: Conduct a hazard analysis Determine the critical control points (CCPs) Establish critical limits Monitor the CCPs Establish corrective actions Verify the system Establish record-keeping and documentation procedures

Steps to implement HACCP principal:- (Very useful..)

Steps to implement HACCP Principal:-

The steps to implement HACCP are: Assemble a HACCP team Describe the food and its distribution Identify the intended use and consumers of the food Develop a flow diagram of the process Verify the flow diagram Conduct a hazard analysis Determine the CCPs Establish critical limits Establish monitoring procedures Establish corrective actions Establish verification procedures Establish record-keeping and documentation procedure

HACCP principal

HACCP Principals

Benefits of HACCP:-

Implementing a HACCP system can provide several benefits, including: Improved food safety and quality Compliance with food safety regulations Increased customer confidence Reduced risk of legal and financial consequences as week as providing healthy foods to customers.

What is CCP :-

Critical control point is process to reduce risk in food. Every food factory maintaining CCP in plant.

Critical control point is range or value we have to maintain for food safety

Critical Control Point

example 1:- if pasteurization temperature is 79°c for 15 seconds for milk and we control it by flow diversion valve with the help of steam. If we not control it milk bacteria will growth very fast and milk will be not long lasting so it’s critical point for milk.

Example 2 :- if metal particles in food it’s very dangerous or any foreign particles. every food factory have metal detector to detect metals in food. For ferrous, non ferrous and SS particles. Industry fixes metal detector so it’s critical point where we set 1mm, 1.6mm 2 mm range for detection.

For quality chemical list :-

https://sugarwala.com/chemicals-list-for-quality-laboratory/

Written by :- Ganesh

HACCP principal for food industry