Having HACCP in place is mandatory as part of operating a risk-based programme. Through its systemic methods, HACCP ensures that the food production processes in your operation are of quality and food safety hazards - such as physical, chemical and/or biological - are minimized and eliminated.
Hazard Analysis Critical Control Point (HACCP)
What is HACCP?
HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.
Why is HACCP Important?
HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.
What are the Major Food Hazards?
While many public opinion studies report that consumers are concerned primarily about chemical residues, such as from pesticides and antibiotics, these hazards are nearly non-existent. The more significant hazards facing the food industry today are microbiological contaminants, such as Salmonella, E. coli O157:H7, Listeria, Campylobacter, and Clostridium botulinum. HACCP is designed to focus on and control the most significant hazards.