16.5: Hazard Analysis Critical Control Points
- Page ID
- 66391
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Hazard Analysis Critical Control Points (HACCP) is a systemized food safety procedure used in many food industries, and is regulated by the U.S. Dept. of Agriculture and the Food and Drug Administration. Canada, the European Union, and Japan have also passed HACCP regulations. Foreign companies exporting food to the U.S. must conform to the same standards— they must have an HACCP program and be able to verify that it’s working. There are 7 parts to HACCP:
- Conduct a hazard analysis: biological (microbe, etc.), chemical (pesticide residue, natural toxin, etc.), physical (chip of glass, walnut shell, etc.)—for each ingredient and process.
- Identify critical control points, e.g., heating is where a microbial hazard can be reduced or eliminated; putting lids on jars is where glass might chip and get in the food.
- Establish criteria that must be met at the critical control points, e.g., set a time and temperature for heating that will kill hazardous microbes.
- Monitor the critical control points and keep a record of the data, e.g., record thermometer readings at regular intervals to show that temperature criteria are being met.
- Take corrective action if critical point criteria aren’t met.
- Have an effective record-keeping system to document the HACCP procedure.
- Establish ways to verify that HACCP is working.
HACCP has been used by food manufacturers since the 1980s. It’s used in the juice and seafood industries, and mandated for meat processors (including slaughterhouses). Large companies must have an HACCP person on staff; small companies can use an outside service. HACCP is increasingly used by food service establishments such as delicatessens and catering companies.