HACCP Implementation in Food Manufacturing
Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution. It is a legal requirement for all food business operators to have some form of hazard analysis system based on HACCP.HACCPEuropa has developed comprehensive food safety training programs. These training courses are complemented by the edition of this book. This book is designed as an easy-to-use reference guide to help all staff implement a thorough HACCP plan into businesses. The book contains detailed descriptions of all HACCP implementation process steps required to undertake a HACCP study.
This publication can be used as an introduction to the basics for those who have never received HACCP training or as a checklist for those who are already using HACCP on a daily basis.
- HACCP Introduction
- Legislation
- EC General Food Law Regulation 178/2002
- USDA Regulations for Hazard Analysis and Critical Control Point (HACCP) Systems 9 CFR Part 417 – (HACCP)
- Prerequisites for the application of HACCP
- Sanitation Standard Operating Procedures (SSOP)
- Facilities
- Production equipment
- Maintenance, cleaning and sanitation
- Supplier control
- Personal hygiene
- Training
- Pest control
- Waste management
- Chemical control
- Cross-contamination
- Traceability and recall
- HACCP Step 1: Assemble the HACCP Team
- HACCP Step 2: Identify Products / Processes
- HACCP Step 3: Develop a Complete List of Ingredients, Materials, Equipment and Recipes / Formulations
- HACCP Step 4 & 5: Develop and Verify a Process Flow Diagram
- Understanding Hazards and Controls
- HACCP Principle 1: Hazard Analysis
- HACCP Principle 2: Identify Critical Control Points
- HACCP Principle 3: Establish Critical Limits for Each Critical Control Point
- HACCP Principle 4: Establish Monitoring Procedures
- HACCP Principle 5: Establish Corrective Actions
- HACCP Principle 6: Establish Record Keeping Procedures
- HACCP Principle 7: Establish Verification Procedures
- Finishing HACCP Plan
- HACCP implementation
- HACCP audit
