Why is HACCP beneficial?

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Why is HACCP beneficial?

HACCP system, short for Hazard Analysis Critical Control Point system, is an internationally accepted system. The HACCP system plays an important role in making sure that the food that is being manufactured, stored, transferred, etc. is healthy for consumption by the masses.

Pillsbury company created and used the concept of HACCP in the 1950s, for America's space program NASA (National Aeronautics and Space Administration) for providing safe food to travel in space. HACCP system promises the delivery of safe food to the society and also makes sure of the decomposition of food hazards. HACCP system involves executing proper plans and procedures to analyze the hazards and the remedies to cure them. The HACCP system follows certain principles for identification of any hazard available in the food or its packaging, and has set up the limits to control it. This system also mentions the remedial actions if the prescribed limits are not met.

As a necessity, HACCP certification should be obtained by all the food business companies for the safety of the public at large when it comes to food consumption. The HACCP certification is applicable to all kinds of food organizations regardless of their size and nature of business. HACCP certification is a documented proof which guarantees that a food dealer or processor complies with all the regulations for ensuring food safety and healthy consumption for the general public. 

Principles of HACCP System

HACCP works on 7 principles to meet its goal of ensuring food safety for public consumption. These principles are mentioned below in details:

• Conducting Hazard Analysis: The reason behind conducting hazard analysis is to list hazards that are responsible for food diseases if they are not kept under control. If the hazards are unlikely to cause serious illness or have a very low risk, they can be ignored from the list. In order to conduct a hazard analysis, efficient workers having proper skill sets, food transportation, food storage, food storage, food management, preparation method, etc. are absolutely necessary.
• Identification of CCPs (Critical Control Points): A critical control point is a step which helps to prevent or reduce the risk of hazard to a certain extent. Failing to do this step correctly can cause food diseases, that’s why it has to be done with a lot of care and should be tracked properly. Cooking, cooling, reheating and holding are examples of CCPs.
• Establishing Critical limits: A critical limit is a range of values which are used as a reference for controlling a critical control point (CCP) so as to reduce or eliminate any potential hazard. Critical limits should be measurable, observable, and monitored during the actual operations for controlling food safety. Temperature, time, pH level, availability of chlorine and water activity are some of the examples of critical control limits.
• Monitoring Procedure: Monitoring is a procedure which is done to ensure that CCP is under control.
• Corrective Actions: It becomes a necessity to take corrective actions in the case of food that does not meet the criteria for a critical point.
• Verification Procedure: It has four steps that are (i) First step is to make sure that all the critical limits are prospective. (ii) Second step is to ensure that all HACCP's steps and plans are to be executed properly. (iii) It is necessary to have expert advice and observations on food. (iv) As a final step, check whether the types of equipment are appropriate and make changes in the plan if required.
• Record-keeping and documentation: It is important to create records which are simple to understand. A list should be made which includes the HACCP team and their assigned work, a description of every menu item while highlighting the hazardous foods, critical limits, preventive measures, track of procedure, corrective action plans, record keeping procedure.

Top Benefits of HACCP 

Some benefits of HACCP are mentioned below:

• It prevents food safety hazards: This is HACCP’s most important benefit. The HACCP system ensures that there are no physical, chemical or biological hazards present in the food. The system also keeps in check the personal hygiene and maintains the accuracy of the temperature. 
• It ensures that the food laws are complied with: The food standards are governed by the the Food Safety and Standards Act in India. HACCP system promises the compliance of the food safety standards which helps companies to obtain FSSAI licenses conveniently.
• It controls food safety risks: HACCP ensures the safety of food on all supply chain levels such as the production, procurement, storage, distribution and consumption.
• It standardizes the process of food production: CCPs is a part of the HACCP principles which ensures food safety. It standardizes the food process and provides corrective measures to ensure that the standards are maintained properly.
• Retention of customers: When the food is HACCP Certified, customers have a sense of faith in the company as they’re confident the food items will not harm them upon consumption. This encourages the customers to buy more food items from that particular company.
• Better reputation of the company: The businesses who follow the HACCP system have an edge over other businesses in the market since they’re considered to be more reliable.
• HACCP certified companies attract investors: Since the businesses following HACCP food safety standards have a better reputation in the market, it is natural for them to attract investors in domestic and global markets which helps them to raise funds for their operations easily.
• Profitability: When a business is considered credible and more reliable, it attracts more customers and investors. This helps the businesses to earn more profit compared to other businesses. Since such businesses are HACCP certified, they can show the certificate as evidence of food safety measures taken by them during legal cases or while promoting their brands through marketing.

HACCP Certification’s Requirements

In order to get HACCP certification, food organizations are expected to meet certain requirements. These requirements are mentioned below:

• Food organizations need to develop a smooth HACCP plan.
• They must provide a complete description of the food product.
• Planning, strategies and procedures related to HACCP need to be followed for the certification.
• All the food hazards must be tossed out.
• CCPs limit must be established.
• If the planned process is not satisfactory, remedial planning or corrective actions should be introduced.
• A proper internal audit must be conducted as per the requirements and its proof should be provided. The food companies are required to complete at least 1 year of internal audit of the HACCP system.
• It is also necessary to conduct a meeting regarding Management review for the HACCP System.

Conclusion

The HACCP system plays a crucial role in ensuring that the food that is being manufactured, stored, transferred, etc. is healthy for consumption by the masses. The HACCP certification is a necessary requirement. It ensures that the food businesses follow and maintain required food safety standards. If you need assistance in obtaining HACCP certification for your food business, you’re on the right track by visiting our website. Now it’s time for you to connect with the Registrationwala team!

Frequently Asked Questions (FAQs)

Q1. What is HACCP?

A. The full form of HACCP is Hazard Analysis Critical Control Point. It is a method by which the safety level of the food product is kept in control.

Q2. What is the use of HACCP?

A. HACCP ensures that the food is safe for consumption by the general public. It reduces food hazards.

Q3. What are food hazards? 

A. A hazard is a source which can potentially harm people. It can be caused by accidental food contamination and/or poor food handling. There are four main types of food hazards: (i) microbial hazards, (ii) chemical hazards, (iii) physical hazards and (iv) allergens.  

Q4. What are the principles of the HACCP System?     

A. HACCP works on seven principles to meet its goal of ensuring food safety for public consumption. These principles are: (i) hazard analysis, (ii) identification of CCPs, (iii) establishing critical limits, (iv) procedure for monitoring, (v) corrective actions, (vi) verification procedures, and (vii) record-keeping and documentation.

Q5. Is HACCP necessary for the food industry?

A. Yes, HACCP is a necessary procedure in the food industry around the globe. It is compulsory for the processing of most food items.

Q6. Who requires obtaining HACCP Certification?

A. HACCP Certification shall be obtained by all the food operators engaged in such similar activities. The following organizations requires HACCP Certification: (i) All Food manufacturing companies (ii) All Food transport business (iii) All Restaurants (iv) Catering services business (v) Food storage operators (vi) All the Principal food producers (vii) All the operators engaged in food packaging and its preservations, etc. (viii) Any other similar activities related to food require HACCP Certification.

Q7. Who developed the HACCP system?

A. Pillsbury company created and used the concept of HACCP in the 1950s, for America's space program NASA (National Aeronautics and Space Administration) for providing safe food to travel in space.

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