The Hazard Analysis Critical Control Point (HACCP) system is internationally recognised as the most effective method of ensuring food safety. 

HACCP is a system, which identifies specific hazards and implements measures for their control.  HACCP’s systems are developed using the seven basic principles detailed below:

Principle 1
Prepare a flow diagram of the steps in the process.  Conduct a hazard analysis by identifying potential hazards.  Assess likelihood of occurrence of these hazards and identify control options

Principle 2
Identify the Critical Control Points in the process using the decision tree

Principle 3
Establish critical limits, which must be met to ensure each Critical Control Point is under control

Principle 4
Establish a monitoring system to ensure control of the Critical Control Point by scheduled testing or observations

Principle 5
Establish the corrective action to be taken when monitoring indicates that a particular Critical Control Point is moving out of control

Principle 6
Establish documentation concerning all procedures and records appropriate to these principles and their application

Principle 7
Verify that HACCP is working effectively

On the 29 April 2004, the European Parliament and the Council issued Regulation (EC) No 852/2004 on the hygiene of foodstuffs.
Article 5 states that: Food business operators shall put into place, implement and maintain a permanent procedure based on the principles of hazard analysis critical control points (HACCP).

At www.9001manual.com we have completely simplified the process of developing HACCP system by offering the unique © HACCP Calculator with our “off the shelf” HACCP manuals.

There are many different ways that companies go about formulating their HACCP plans but there are a few fundamentals:

Knowledgeable Staff
Staff involved in Hazard assessment should have a thorough knowledge of the process, what happens and what is likely to go wrong. In addition to this they need to have some understanding of food safety. This is where training is important; the HACCP team need to understand the range of potential hazards that can affect the process and how to assess the significance of these hazards. In addition the team leader should have expertise knowledge in acceptable standards for critical limits, suitable monitoring procedures and appropriate corrective actions.

Practical HACCP System
Many systems are over burdening in the amount of paper generated and how the analysis follows through. It can easier to use software based systems these days provided they are designed by people who understand food safety systems rather than being software writers.
We have designed a simple HACCP system that enables all of the Hazard Analysis and Critical Control Point Assessment documents to be held in one file we call the HACCP Calculator
Appropriate Monitoring Procedures, Records and Operator Training
While HACCP plans are being formulated sensible and appropriate procedures need to be established that are easy for the person carrying out the task to follow. Records need to be as simple as possible so that it is quite clear when a critical control point has been breached and the procedure should stipulate the corrective action required. It is then essential to train operators so that they thoroughly understand the procedures, how to complete the records, what the critical limits are and what corrective action to take.
Monitoring at critical control points should take into consideration the quantity of product likely to be affective and the risk. For instance if you only check something once a day you may have to quarantine a whole day’s production.