29 Aug 2019 What are the 7 steps in HACCP?
What are the 7 steps in HACCP?
Hazard Analysis and Critical Control Points (HACCP), is an internationally recognised system of identifying and managing food safety risks derived from biological, chemical and physical hazards. The government requires all food businesses such as restaurants and food manufacturers to observe food safety based on HACCP principles. Listed below are the seven steps in making a HACCP food safety plan.
Step 1: Hazard analysis
The first step involves analysing the processes of food production, packaging, storage etc. and identifying potential hazards that can be eliminated or controlled. The goal is to pinpoint hazards that can or must be avoided.
Step 2: Identify the critical control points (CCP)
A critical control point (CCP) is any step in the process where specific controls can be applied to eliminate, prevent or reduce food safety hazards to acceptable levels. A single CCP may control more than one hazard. Similarly, a single hazard may be controlled by more than one CCP.
Step 3: Set limits for the CCPs
Critical limits are measures of essential physical, chemical, and biological parameters at a CCP, that are necessary to control a hazard. The limits of the parameters are set based on scientific data or standard regulations.
Step 4: Monitor the CCPs
This step describes how CCPs should be monitored. The safety team defines how crucial measurements will be taken at various CCPs to ensure that critical limits are maintained.
Step 5: Establish corrective procedures
Corrective procedures are the actions taken when any of the CCPs deviate from their critical limits. The actions should prevent hazardous food from entering the food chain, and include the steps needed to restore safety in the system. These procedures should also define preventive measures to avoid repetition of such cases in future.
Step 6: Verify the plan
Verification is all about validating the HACCP plan. Besides monitoring CCPs, the safety team must ensure that the entire system works accordingly. Instrument calibration, HACCP auditing, reviewing data logs, and product testing are some of the standard procedures in HACCP verification.
Step 7: Keep records
The entire HACCP plan has to be accurately documented. The record should include a thorough description of every step, such as data from instruments and performance history. These documents can be used as references during inspections, and are proof of food safety standards.
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Let us assist you if you’re having trouble formulating a compliant HACCP plan. We offer food safety consultant services and training to the vast diversity of business in the food industry. Contact us today and learn how Magna Food Health & Safety can help your business.