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HACCP SYSTEM

HACCP (Hazard Analysis and Critical Control Point) is a systematic preventive approach
to the identification, evaluation, and control of food safety hazards (physical, chemical and
biological hazards), so that key actions, known as CCP (Critical Control Points) can be taken
to prevent, reduce or eliminate the risk.

The HACCP system, which is science based and systematic, identifies specific hazards and
measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and
establish control systems that focus on prevention rather than relying mainly on end-product
testing or customers’ complaints. Any HACCP system is capable of accepting change, such
as advances in equipment design, processing procedures or technological developments.

HACCP can be applied throughout the food chain from primary production to final
consumption (growing, harvesting, processing, manufacturing, distributing, merchandising
and preparing food for consumption). Apart from increasing food safety, implementation of
HACCP can provide other significant benefits - the application of HACCP systems can aid
inspection by regulatory authorities and promote international trade by increasing
confidence in food safety.

HACCP Team: The group of people who are responsible for developing, implementing and
maintaining the HACCP system.

The 7 HACCP PRINCIPLES:

Principle 1: Conduct a hazard analysis. A HACCP plan (written document which is based
upon the 7 principles of HACCP and which defines the procedures to be followed)
determines the food safety hazards and identify the preventive measures the plan can apply
to control these hazards.

Principle 2: Determine the critical control points (CCPs). CCP is a point, step or procedure
in food manufacturing process at which control can be applied and, as a result, a food safety
hazard can be prevented, eliminated or reduced to an acceptable level.

Principle 3: Establish critical limits. A critical limit is the maximum or minimum value to
which a physical, biological or chemical hazard must be controlled at a critical point.

Principle 4: Establish monitoring procedures. Monitoring activities are necessary to ensure

that the process is under control at each CCP. Each monitoring procedure and its frequency
has to be listed in the HACCP plan. Observations are planned and accurate records have to
be produced for future use in verification.

Principle 5: Establish corrective actions. These are actions to be taken when monitoring
indicates a deviation from an established critical limit. The corrective actions are taken if a
critical limit is not met.
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Principle 6: Establish verification / validation procedures. Verification activities (review of:

HACCP plan, CCP records, critical limits, microbial sampling and analysis) determine that
the system is operating according to the plan. Verification tasks have to be performed by the
plant personnel. Validation is an element of verification focused on collecting and evaluating
scientific and technical information to determine if the HACCP plan, when properly
implemented, will effectively control the hazards.

Principle 7: Establish record-keeping and documentation procedures. All plants have to

maintain certain documents, including its hazard analysis, written HACCP plan, records
documenting the monitoring of CCPs, critical limits, verification activities and the handling
of processing deviations.
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An example of a HACCP plan:

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EXERCISES

1. Use to following picture to describe the main characteristics of the HACCP system.

2. Translate.

preverjanje pritožba strank vzdrževanje sistema tveganje

preventiva odstopanje ukrepi žetev

3. Complete the following sentences.

1. HACCP stands for hazard ________________ and __________________ control

_________________.
2. HACCP is an ___________________ tool – it is recognized in many different countries.
3. The group of people who are responsible for developing and maintaining the system are
called a ____________________________.
4. One of the HACCP principles is to establish _______________ - it usually means that we
fix a numerical limit to them.
5. A CCP is
____________________________________________________________________________.

Viri:

http://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm#princ (Pridobljeno: 26.8.2016)

http://www.fao.org/docrep/005/Y1579E/y1579e03.htm (Pridobljeno: 26.8.2016)

https://www.google.si/search?q=HACCP&espv=2&biw=1280&bih=918&site=webhp&source=lnms&tbm=isch&sa=X&ved=0
ahUKEwjz3YbU8rbPAhUHCcAKHZAoAVcQ_AUIBigB#imgrc=1-POFB9_vq25JM%3A (Pridobljeno: 30.9.2016)

https://homeeconomicsteacher.com/senior-cycle-home-economics/food-studies/haacp-hazard-analysis-critical-control-
point/haccp-plan/(pridobljeno (23.2.2018)

https://www.123rf.com/photo_56530079_women-hand-writing-element-of-documentation-record-of-haccp-system-for-use-in-
manufacturing-training.html (23.2.2018)