Working principle of HACCP

Hazards can be discovered and dealt with using a food safety management system based on
HACCP principles before they influence the safety of your food and customers. Seven concepts
underpin the HACCP system:

1. Determining the danger:

A critical control point (CCP) is a location, stage, or method of controlling a food safety risk to
acceptable levels. To help identify the essential control points in the process, the HACCP team
will use a CCP decision tree. Many critical control points (CCPs) may be required to manage a
single hazard, or a single CCP may be utilized to regulate numerous food safety issues. The
processing processes and the level of food safety control required determine the number of CCPs
required.

2. Determining the critical point:

The HACCP team will outline monitoring techniques for measuring the critical limit at each key
control point. How the measurement will be taken, when it will be done, who will be responsible
for it, and how often it will be performed during production should all be included in the
monitoring protocols.

3. Establish the critical limit:

A critical limit (CL) is the highest and/or lowest value that a biological, chemical, or physical
feature must be regulated to at a critical control point (CCP) in order to avoid, eliminate, or
reduce the occurrence of a food safety hazard to an acceptable level. Time, temperature, water
activity (Aw), pH, weight, or any other metric is usually used as the critical limit, which is based
on scientific literature and/or regulatory criteria.

4. Create procedures for monitoring CCP:

At each major control point, the HACCP team will establish monitoring procedures for testing
the critical limit. Monitoring protocols should detail how measurements will be collected, when
they will be taken, who will be in responsibility of them, and how often they will be taken during
production.

5. Determine the remedial step that will be implemented:

When a critical limit is surpassed, corrective actions are the procedures that must be followed.
The HACCP team will decide on the procedures to be followed in order to prevent potentially
hazardous food from entering the food chain, as well as the steps to be taken to repair the
problem. This frequently entails identifying the issues as well as the efforts taken to ensure that
they do not recur.

Role and responsibilities of Employees:

1. Local council should be notified in detail about food business that is being done.
2. Business should be in compliance with food standards code.
3. Food business should be protected by a food safety supervisor who should be present at
all times
4. Supervise the food from the starting of preparation and handling till it is sold
5. Food safety plan and food safety programs should be managed properly
6. The standards set by the food safety supervisor should be followed while handling food
7. Reasonable measures should be taken to maintain food integrity and to keep customers
safe
8. All the equipment should be labelled and accounted for their uses
9. Personnel should maintain proper hygiene and grooming while being in their dress code
(ornaments should not be worn)
10. Working place should be sanitized periodically as per need
11. People contaminated with communicable diseases shouldn’t attend the workplace

Food safety rules and regulations

1. Always wash and sanitize the food, hands, counters, and cooking tools.
2. Store raw meats and vegetables to themselves because germs can spread from one food to
another.
3. Raw meats should be stored at 28–30-degree Fahrenheit and vegetables at 32–55-degree
Fahrenheit
4. Foods should be cooked at optimal temperature
5. Always purchase goods from a renowned supplier and in right temperature
6. Put meat in Freezer and vegetables in the cooler as soon as possible to avoid
decomposition and cross contamination
7. Thawing of frozen food should be done from refrigerator thawing and only in exceptional
cases should other methods like cold water thawing or microwave thawing should be
done