Health and Safety
The successful application of HACCP requires the full commitment and involvement of management and the workforce. It also requires a team approach; this team should include appropriate experts; examples might be agronomists, veterinarians, production personnel, microbiologists, food technologists, chemists and engineers, according to the particular study.
The application of HACCP is compatible with the implementation of quality management systems, such as
ISO 9004 series, and is the system of choice in the management of food safety within such systems. Many
food manufacturers and processors have already applied the HACCP system to their operations. The level of
safety assurance offered by the HACCP system is fast becoming the standard for the food industry in industrialized countries.
Food safety authorities in the United States, Canada and European Union (EU) promote the use of HACCP.
HACCP is also being incorporated into the Codex Codes of Practice for a number of food commodities.
Consequently, there is a growing need to promote appreciation for and understanding of HACCP by governments and the food industry, particularly in developing countries.
The application of HACCP is not limited to food manufactured and processed by medium to large-scale
operations but may also be applicable to smaller operations where safety of foods is of critical importance.
Benefits
There are numerous benefits for the food industry while applying HACCP system as a management tool for
food safety control. Some key benefits are as follows:
The HACCP approach is a systematic approach which can be applied to all aspects of food safety, including biological, chemical and physical hazards, to all stages of the food chain, including raw materials, growth, harvesting, purchase, production, distribution, and storage to final product use.
- HACCP system provides scientifically sound bases for demonstrating that all reasonable protections have been taken to prevent a hazard from reaching the consumer.
- The HACCP approach shifts emphasis from statistically unreliable end-product testing which is often retrospective to a prevention-oriented approach for the production of safe food products.
- Application of the HACCP concept is a cost-effective method of assuring food safety and preventing food borne disease and injuries.
- HACCP system focus resources on those parts of the process critical for assuring safe products.
- HACCP system can reduce product losses due to spoilage.
- HACCP system encourage confidence in the safety of food products and thus promotes confidence in food trade and stability of food businesses.
- HACCP system can facilitate the design and construction of new food processing facilities and equipment by predicting potential hazards and suggesting control measures.
Principles
HACCP is a system which identifies specific hazard(s) and preventative measures for their control. The system consists of the following seven principles:
5 Rules for HACCP Success
The HACCP system incorporates 7 principles and 12 steps to ensure your food business is providing customers with hazard-free products. Here are five rules for a successful HACCP plan.
Rules for Success
- Gain an Understanding of HACCP
- Get Commitment and Support from Senior Management
- Compare HACCP to Your Existing Food Safety Systems
- Get Customer and Supplier Feedback
- Motivate Staff with Training and Incentives
HACCP was developed in the 1960s by the Pillsbury Corporation and NASA as a way to ensure food safety for the first manned space missions. It started with just 3 principles. Today, HACCP has improved to feature 7 principles and 12 steps. Internationally recognised, HACCP principles are included in the international complete Food Safety and Quality Management System (ISO 22000-2005) by the International Standards Organisation. It is also included in food safety legislation across the world, making it very important that your food business develop a HACCP Plan.
- Gain an Understanding of HACCP Gaining an understanding of the HACCP system is one of the most important steps toward implementing HACCP. Without sound knowledge of the steps and principles involved in HACCP, it will be impossible to implement the system successfully. The 12 steps and 7 principles of HACCP are easy to understand with proper instruction and continued study. Each step must be followed in detail so that your company will be able to deliver safe food to your consumers. The HACCP SAFE Pro Kit provides documents and templates which will help you to easily follow the steps and principles in order to deliver a HACCP plan. By using the templates to develop a thorough and accurate HACCP plan, you will be well on your way toward providing a safe food service for your customers.
- Get Commitment and Support from Senior Management Senior management officials must be committed to implementing and maintaining a HACCP plan. When management are knowledgeable about the system, they will be able to get involved in the development of the HACCP plan and train others on the HACCP team. Senior Management’s commitment and support to the HACCP plan is vital to the success of the system. Senior Management must: 1. Help to put the HACCP plan in place by leading a HACCP team. 2. Ensure that their employees are well trained. 3. Maintain a document checklist which is provided in the HACCP SAFE Pro Kit.
- Compare HACCP to Your Existing Food Safety Systems The HACCP system allows you to develop, maintain, and document every step toward providing safe food to your consumers. It is important to compare the HACCP system to the systems that you currently have in place so that you can fully understand the scope of work to implement HACCP in your organisation. The HACCP system is a globally accepted food safety system and provides many benefits to your company:
- Meeting legal requirements for food safety in your country
- Establishing procedures to deal with problems if they do occur
- Creating a plan specific to your business and food products
- Documenting the process
- Identifying problem areas
- Making sure your food is safe, from delivery to distribution
- Establishing procedures so problems do not occur
- Meeting legal requirements for food safety in your country
- Get Customer and Supplier Feedback One of the important steps of your HACCP plan will be to list the various ways your food product is used and identify how you can make your product safe for that purpose. Sometimes foods are used in unexpected ways. To ensure your product is the safest it can be for your consumers, you should get customer feedback and learn how your product is being used. Supplier feedback is equally as important. It is important to know where your food has been before it reaches you, including what chemicals or pesticides might have been used. Sending out surveys is a great way to get customer feedback. When you receive the feedback, make sure to keep the steps and principles of HACCP in mind and you will be able to figure out how to improve your HACCP plan as well as your service to your customers.
- Motivate Staff with Training and Incentives Staff from all different sections of your business will need to be involved in developing and maintaining the HACCP plan. It is important to make sure all of the people involved in different aspects of the HACCP plan receive comprehensive training before becoming involved in HACCP. You may be able to give your staff incentives to support the HACCP system, such as:
- The ability to gain more responsibility and experience by overseeing steps of the HACCP plan.
- Awards for following the steps and principles of the HACCP plan; for instance, a bonus for going six months without a food contamination incident.
- The knowledge of providing safe, contamination-free food to consumers. Well-trained employees with incentives will be motivated to stay committed to the HACCP plan.