7 Steps of HACCP

7 steps of haccp
7 steps principles of HACCP

HACCP stands for “Hazard Analysis critical control point”. HACCP is a food safety management system which recognized that allow food safety measures. It is important in the food business identified and then controls put in place to make sure each step is important completed safely. It is a system that is suitable for 7 steps of HACCP.

Although the 7 steps of HACCP system is quite simple, it can be daunting for those in the trade of food. It not used to consider terms such as analysis, monitoring, control, validation etc and it was here that 7 steps of HACCP help.

7 steps of HACCP

1-conduct analysis of danger
You must determine the food safety hazards to control these hazards. Potential hazards associated with foods could be biological, such as microbes, or chemistry.

2-identify critical control points
Critical control point (CCP) is the step or procedure food (from the raw state through processing). Where control can apply and consequently, food safety hazard prevented, eliminated or reduced to a level that can accept. CCP is biological, chemical property or physical that can cause food to become unsafe.

3-set the critical limits
A critical limit is a maximum value must control at a critical point control to prevent or reduce to an acceptable level.

4-establish monitoring procedures
You must establish procedures to monitor the control points. Monitoring activities required to ensure that the process is under control at critical control points each.

5-assign corrective actions
Corrective action is taken when monitoring shows a deviation from a critical limit has not met. Corrective measures intended to ensure that no product injurious to health. Otherwise falsified because of irregularities, entered the trade.

6-build verification
Verification ensures that the HACCP plan is adequate. Verification may include reviews of HACCP plans. Also, CCP records, critical limits, and microbial sampling and analysis.

7-registration procedures
This regulation requires that all plants maintain certain documents. Ii including the analysis of dangers and written HACCP plan, notes, documenting. Also, monitoring of critical control points, critical limits, verification activities and handling processing.

7 steps of HACCP implementation

That is not to say that 7 steps of HACCP are crucial to the implementation of the HACCP system. There are much paper-based management system HACCP. Safe catering is a system that has established requires identification of the essential steps. Also, it will be similar to most food providers.

After the important 7 steps of HACCP have identified to the individual business. Also, critical limits such as cooking set minimum temperature 75 ° c, the written notes stored temperature reached. This system can be very effective though they implement it will need to have a very good understanding of the HACCP principles that underlie it. However, it does provide clues and hints that included in 7 steps of HACCP.

To provide further guidance and produce less form filling of needed in the system guaranteed safe Catering. Food Standards Agency sponsoring the development of safer food better business. It consists of a manual that describes in words and pictures the range catering common system. Also, identifies critical points, critical limits, monitoring, and control appropriate in each case. Use a simple diary to record keeping and document reduces the time required for this 7 steps of HACCP.