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HACCP: Hazard Analysis and Critical
Control Points
Identify potential safety hazards and reduce or eliminate the risk
from being realized
HACCP analyzes potential hazardous factors in the food production
process and addresses any biological, chemical or physical risks and
enhance management (with 7 principles) at those Critical Control Points(CCP)
to prevent or remove the threat to an acceptable level. No matter
how much effort is taken to prevent raw and supplemental material
from hazardous risks, food is not safe it is contaminated from the
outside. Preventing food contamination from the outside is a sanitation
program.
HACCP does not work alone, but includes sanitation programs to create
an adequate production environment effectively. Therefore it is a
risk preventive system to ensure food safety by including steps and
procedures in managing food production environment, Goods Manufacturing
Practice (GMP) and Sanitation Standard Operating Procedures (SSOP).
HACCP is processing food with care and
skill
HACCP is an expression of sincerity in food production and is just
like respecting others and caring for ourselves through the means
of etiquette and manners. HACCP is about the workers washing hands
and controlling temperature. In other words, HACCP does not take drastic
measures, but making sure to do or do better what is necessary. Some
of the factors are generally managed and some managed with more effort.
We call managing work in this way a systematic approach. HACCP is
a skill of managing food safety systematically.
We call those who execute seemingly difficult task easily a person
with good sense. HACCP is not a new technology, but a skill. When
we execute our work following the PDCA cycle, we are doing it systematically.
The 7 principles of HACCP are more comprehensive explanation of the
PDCA cycle into 7 steps. |
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