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HACCP is a program used to manage hazards in food and drug manufacturing based on seven principles, including hazard analysis and critical control points. Corrective actions are established for all critical control points that are outside the variance range. HACCP plans are validated and verified to ensure safe production.
Hazard Analysis Critical Control Points (HACCP) is a group of programs used to manage hazards in food and drug manufacturing. A good HACCP plan is based on seven principles. It is difficult or impossible to test every single food item in the manufacturing process, so the HACCP plan itself is validated and verified to ensure safe production.
First, the company must complete a hazard analysis. The different hazards that could arise in the food preparation process must be defined and any preventive measures to control these hazards are also identified. Hazards could include any property that could make a food or drug unsafe for humans.
Next, critical control points should be designated. A critical control point is a step in the manufacturing process where a control or test can be inserted that will result in the elimination or reduction of an identified safety hazard. Each critical control point must have set variance limits. These limits are set minimum and maximum levels or values within which the danger must be controlled.
A monitoring process is defined for each critical control point. The definition is to set up the control process and the activities associated with each point in order to ensure correct revision throughout the manufacturing process. Some government agencies require this to be specifically included in the HACCP plan.
Corrective actions are established for all critical control points that are outside the variance range. These actions must be performed when a specific critical control point deviates from its allowable range. The purpose of defining these actions is that no covered products that would harm a consumer’s health are released to the public. The regulations associated with HACCP require all manufacturers to maintain documentation and record keeping procedures for implementing, managing and correcting the manufacturing process in accordance with the plan. After developing record keeping procedures, the HACCP plan is validated and verified.
These plans were originally only required for certain food industries. The use of these plans and regulations has extended into almost all areas of food production and many pharmaceutical manufacturing industries. Different government bodies oversee each industry’s implementation of HACCP. HACCP started in the US; however, the concepts and processes have expanded internationally in food production. The intent has been to develop a uniform set of guidelines to ensure safe food products around the world.
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