The Food and Drug Administration (FDA) created Hazard Analysis Critical Control Points (HACCP) for the food processing industry to mitigate many food processing safety mistakes. The HACCP system requires food makers to follow seven principles:
One: Analyze the Hazards
The first step is to analyze any hazards that could enter the food, including chemical, microbial or bacterial such as metal fragments or glass. The main hazards that can occur stem from contact-surface hazards, overhead hazards, proximity hazards, transfer hazards and environmental hazards.
Contact-surface hazards focus on what is touching the product. Overhead hazards result from the build-up of contaminants that fall onto the product. Proximity hazards are guide rails and sidewalls that can touch the product. Transfer hazards occur from contamination transferred from structural elements. Environmental hazards come from the air or the water.
Two: Identify the Critical Control Points
Next, create critical control points where the food safety mistakes can be eliminated or controlled during the manufacturing process such as cooking, cooling, packaging or metal detection.
Three: Create Preventative Measures using Critical Limits
Then, create preventative measures with critical limits at each control point within the manufacturing process. For instance, during the cooking process, establish minimum cooking times and temperatures.
Four: Establish Procedures to Monitor those Control Points
Next, generate procedures for the monitoring of each control point. For example, the procedure may include determining how the cooking time and temperature are monitored.
Five: Generate Corrective Actions when a Critical Limit has Not Been Met
If one of the control points falls out of the set limit, create corrective actions as to how it can be resolved safely. For instance, if the minimum temperature is not met during the cooking process, the food could be discarded or reprocessed.
Six: Create Procedures to Verify the System is Intact
Then, create procedures that verify the system is operating smoothly. For instance, the required time and temperature could be randomly tested to ensure the cooking unit is functional.
Seven: Establish a Record-Keeping System
Finally, create an effective record-keeping system which includes records of the hazards and the monitoring of safety requirements.
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