Fire Hazard Analysis

HACCP (Hazard Analysis and Critical Control Points) is basically a system of managing food safety that focuses on the proactive approach of prevention for hazards rather than inspection of finished products. HACCP addresses all biological, chemical and physical hazards associated with food safety. HACCP has been successfully used in food and pharmaceutical industry in identifying potential hazards and to take key measures to eliminate or reduce risks caused by them. HACCP can be used at different stages of production and processing to ensure food safety and protecting public health.

The HACCP concept was started in 1960 when Pillsbury designed and manufacture food for space flights of NASA - the first company of its kind. After the concept has been internationally recognized and traditional methods of inspection were replaced by food science database management system security. HACCP plans have so far led to both governments and the food industry in the efficient allocation of resources in establishing safe practices for food production and effective audit of the same. Place legislation's responsibility to food safety on food business operators and HACCP programs are designed to help operators achieve the same. HACCP certification is offered by only a few commercial organizations. The concept of HACCP is still almost intact in developing countries due to lack of knowledge and proper approach.

HACCP system power management is not an independent program in itself. It is built on programs such as pre-requisites SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practices). Thus, the effectiveness and efficiency of the HACCP system depends on both GMP and SSOP. Therefore food operators with low GMP and SSOP often face problems of food security and, if these issues are not handled properly they can have serious consequences for public health.

The principles of HACCP

HACCP is described by seven basic principles necessary to maintain hygiene standards.

1. Hazard Analysis: Identification of potential hazards, including biological, chemical and physical.

2. Identification of critical control points: Determine when the risk may occur, causing damage to the consumer.

3. Establish Critical Limits: Setting parameters for the control points to identify any activity that is out of control.

4. Establish a monitoring system: To monitor critical control points.

5. The establishment of corrective measures: Definition of corrective action to be taken at any one parameter of critical control points is breached.

6. Establish procedures for verification: To verify that the 5 points above are actually working.

7. Reporting Procedures: These reports will be a sort of proof that the system works effectively.

HACCP and Food Safety

Since the advent of stricter laws related to food safety, HACCP certification and programs are on a roll. Options available on the market for food operators to comply with food safety standards have increased many folds in the awareness in the industry. E-Control Systems, Inc., recently launched IntelliHACCP, a wireless solution especially for HACCP compliance giving food business operators a kind of freedom in managing their food safety standards through a single platform. Q22 launched by HiQ Software Consulting Inc., Kitchener, Ontario, was also an innovative product for HACCP compliance and rigorous standards of ISO 22000. HACCPNow, doHACCP by Norback, Ley and Associates LLC, etc. have also been the main application software HACCP. But this is not all about choosing the best software for HACCP compliance, others later.