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4 Explain the steps and significance of Hazard Analysis and Critical

Control Points (HACCP) system in food service departments of Pakistan.
1. Hazard Analysis and Critical Control Print (HACCP) is a system
approach within the food industry or food chain to ensure product safety.
HACCP involves a systematic study of food products and their ingredients,
handling, storage, packaging and distribution and finally consumers' use.
HACCP identifies specific hazards, and preventive measures that minimize
risks through the identification of control points and establishment of
measurable safe operating limits. It is solely a food safety programme,
which consists of seven principles (activities) that specifically address three
basic objectives viz hazard assessment, risk management, and
documentation control.

HACCP System in Food Service Departments of Pakistan

2. Awareness of the system is very poor but processor and consumer

awareness/consciousness is increasing day by day, especially processors
involved in the export industry are being forced by their customers to get
HACCP certification in order to continue the business.

3. In Pakistan Pure Food Rules there is no such provision of this system

but food hygiene and safety is emphasized. As the concept is emerging as
the pre-requisite of food business world over and has become mandatory by
regulation in different parts of the world. In the years to come, it seems, no
movement across the borders for food products could be possible without
HACCP certification. Even in recent years, Pakistan has been facing this
problem in the export of Fish industry. Customers from abroad are
demanding food safety certificate but it is not possible so early.

Bottlenecks while Implementation of HACCP System in Pakistan:

Management diluted vision and weak commitment.

Short term business strategies o Absence of regulation/laws.
Ineffective check and non-serious behaviour of the regulatory bodies o
Lack of awareness among the producer/manufacturer.
Lack of consumer awareness.
Absence of quality culture.
Unavailability of pre-requisites like GMP, GLP, preventive maintenance
and SSOP.
Weak raw material control.
Weak procedure control.
Lack of sanitation and personnel health.
Improper recall system.
Unavailability of resources (finance, trained Manpower).
Unavailability of experts.
People reluctance for change/ Conservation of ideas.

Formulation of a Hazard Control Model

4. A region-and-supply-type-specific system equivalent to food Hazard

Analysis Critical Control Points (HACCP) can be formulated and implemented
to ensure water safety from catchment to the consumer tap. Key principles
of the system can be as follows:

Identification of all potential hazards.

Determination of Critical Control Points (CCP) at steps where control is
Establishment of criteria to bring hazards to acceptable levels.
Monitoring of CCP to observe the efficacy of control measures and to
check the recurrence of hazard.
Corrective actions aimed at correcting and eliminating the cause of
hazard to bring CCP back under control.
Establishment of verification procedures to ensure the overall
suitability of plan under action and to formulate modifications to the
plan if there is a change in supply system.
Record keeping procedures to keep a record of corrective actions to
help in the analysis, and for future usage.

Future of this Concept

5. Definitely, it will take time, and a lot of resources and expertise would
be also required to undertake this activity. Govt of Pakistan has requested
for relaxation to continue this worthy source of revenue and has got time
period of two years to be get this system in place. To meet the dynamic
business environment, authorities need to very vigilant, informed and
practical otherwise a big chunk of foreign exchange obtained through this
sector will be lost.