Introduction to Food Safety and HACCP (2024)

FAQs

Introduction to Food Safety and HACCP? ›

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

The word HACCP (Hazard Analysis & Critical Control Point) refers to procedures you must put in place to ensure the food you produce is safe. These procedures make up your food safety management system based on the principles of HACCP.

Introduction

Food safety deals with the practical measures and scientific discipline taken to make certain that food products are safe for consumption of mankind, free from contamination and do not pose any risk to public health [1].

Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

HACCP is a food safety system designed to identify and control hazards * that may occur in the food production process. The HACCP approach focuses on preventing potential problems that are critical to food safety known as 'critical control points' (CCP) through monitoring and controlling each step of the process.

There are seven principles of HACCP: conducting a Hazard Analysis for all your processes, determine Critical Control Points, establish Critical Limits, establish monitoring procedures, establish corrective actions, establish proper verification procedures, and establish record-keeping and documentation procedures.

Some of the fundamental principles for food safety and food hygiene are: Cleaning, Cross-contamination, Chilling and Cooking. These four principles can help to guide those handling, producing, serving and selling food to consumers in the UK, to do so safely and hygienically.

What are the 4 basics of food safety? ›

The four basic safe food handling behaviors — clean, separate, cook, and chill — will keep our food safe.

4 basic steps for food safety. 1. Clean: always wash your food, hands, counters, and cooking tools. Wash hands in warm soapy water for at least 20 seconds.

Common examples of foods or processes that should be part of a hazard analysis include the following: Serving foods without cooking, such as salads, fruit, and cold cuts. Cooking foods for immediate consumption, like grilled meat. Chilis, soups, and sauces that are prepped, cooked, held, cooled, reheated, and served.

Hazard Analysis and Critical Control Points (HACCP) certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subjected to inspection by regulatory authorities or stakeholders.

If you are pressing juice, processing seafood, or dairy products the FDA requires a HACCP plan, and if you are processing meat the USDA requires a HACCP plan.

Implementing a HACCP plan reduces the risks to consumers by controlling potential hazards that may be found in food. It also reduces the recall of any products that may have been contaminated due to processing or human error. HACCP means that food safety hazards are a priority for food businesses.

Like HACCP certification, some ServSafe credentials recognize an individual's knowledge of food safety standards. The primary difference between the two is that ServSafe is a national credential for people working in the restaurant and food services industry.