Seven Principles of HACCP
1.
Hazard Analysis
A “hazard” is anything which may cause harm to your customers.
There are three types of hazards:-
a. biologicalb. chemicalc. physical
a. Biological Hazards
Biological hazards include food poisoning bacteria such as
Salmonella, E.
coli
e
Bacillus cereus
, which are hazardous because they can:-
§
survive
inadequate cooking
§
multiply
to harmful levels in food given the right conditions
§
spread
from raw foods to ready to eat foods (cross contamination)
b. Chemical Hazards
Chemical hazards may be present on certain foods in the form of pesticides or cleaningresidues. Chemical hazards may also arise from incorrect storage and misuse ofcleaning chemicals or rodent bait. Not using food grade equipment may alsocontaminate the food.
c. Physical Hazards
Physical hazards include contamination from foreign bodies like glass, wood, metal,hair, flies etc.To identify all the hazards associated within your business, you may wish to considerwhat
process steps
are applicable to your business.You will then need to think about the three hazards at each stage/process step of youroperation.
Process steps:
this is a stage in the business operation to produce a certainfood.You will need to think what stages are applicable to your business and eithertake a generic or specific approach to the foods you produce.For example;-
•
purchase/receipt/collect
•
delivery
•
storage
•
preparation
•
cooking
•
cooling
•
storage
•
service
2.
Critical Control Points (CCP’s)
CCP’s are the stages of your process where the hazards must be controlled for the foodto be safe to eat.
3.
Critical Limit
Critical limits are specified safety limits at your CCP’s, which separates acceptable (safefood) from unacceptable (unsafe food).Critical limits are usually numerical values based on scientific finding.Example: Critical limit for the storage of foods in a fridge.0-5
0
C this is
good practice
but the food stored at this temperature is not critical
8
0
C this is the critical limit
10
0
C this has exceeded the critical limit and is
potentially unsafe
4.
Monitoring
Monitoring procedures would need to be established to ensure hazards are controlled atCCP’s. Such monitoring activity may involve temperature checks, visual inspection andtime recording. Monitoring forms are available from the
Managing Food Safely
pack onpages 48-67 for your use 