HACCP (Hazard Analysis Critical Control Points) is a systematic preventive

approach to food safety from biological, chemical, physical hazards and

production processes that can cause a finish product to be unsafe and, designs
measures to reduce these risks to a safe level. There are seven HACCP
principles and these include perform a hazard analysis; decide on the critical
control points (CCPS); determine the critical limits; establish procedures to
monitor CCPS; establish corrective actions; establish verification procedures;
and establish a record keeping system. First, perform a hazard analysis, you
need to identify potential food related hazards and suggest appropriate control
measures. Hazards could build biological o chemical contamination (hazards
example: biological – bacteria; chemical – toxin; physical – glass). Second,
decide on the critical control points (CCPS); this is the step where we recognize
critical control points. CCPs are points in the manufacturing of the food that
could pose the most risk. Remember that all hazards must be found and
managed during this process. Third, determine the critical limits which mean
that critical point need critical limits (minimum-maximum limits); any breaks
in limits will need to be addressed and handled. Fourth, establish procedures
to monitor CCPS, this step is to ensure all CCPs are monitored for any changes
could lead to risk. Fifth, establish a corrective action is a plan for specific
corrective actions should be taken in case of deviation. Corrective actions
should determine and correct the cause of deviation; determine the disposition
of non-compliant product; and record the corrective actions that have been
taken. Sixth, establish a verification procedure is to determine the validity of
HACCP plan; a set of procedures should be set to ensure HACCP is followed
and implemented. Seventh, establish a record keeping system; any food
manufacturing facility should keep verifiable and accurate records. The records
for HACCP should include a summary of the hazard analysis and the HACCP
plan.
Bacteria can live in hotter and colder temperatures than humans, but they do best in a warm, moist,
protein-rich environment that is pH neutral or slightly acidic. There are exceptions, however. Some
bacteria thrive in extreme heat or cold, while others can survive under highly acidic or extremely
salty conditions. Most bacteria that cause disease grow fastest in the temperature range between 41
and 135 degrees F, which is known as THE DANGER ZONE.