WHAT IS A HACCP STANDARD?

WHAT IS A HACCP STANDARD?

                                                                                                                             TABLE OF CONTENTS
                                                                                                                     1. What is the HACCP standard?
                                                                                                                     2. Subjects applying HACCP standards
                                                                                                                     3. Developing a system of HACCP standards

1. What is the HACCP standard?

HACCP (Hazard Analysis and Critical Control Points) is a preventive management system that ensures food safety through hazard identification, implementation of prevention and control measures at critical points. The principles of HACCP are universally agreed upon and are applicable in all food and beverage industries, in the distribution and sale of products. This system can be applied to existing products as well as to new products.

    HACCP was born in the 60s together with the space program of the US agency NASA to prevent food poisoning and ensure food safety and hygiene for astronauts when launching the Columbia spacecraft into space. In 1971, HACCP began to be applied in the food industry in the United States to ensure food quality and safety through control of hazards, then HACCP quickly turned into a food quality management system approved by the FDA. widely applied worldwide.

The application of HACCP is not merely a hazard analysis and control of critical points, but it is necessary to ensure prerequisites and prerequisite programs such as the Good Manufacturing Practice (GMP). ), Sanitation Standard Operating Procedures (SSOP) and other support programs to serve as the foundation for ensuring food safety and hygiene.

2. Subjects applying HACCP standards

  • Enterprises producing and trading in aquatic products, food, animal feed…;
  • Food production and processing establishments, export processing zones, industrial feed;
  • Food service establishments, restaurants, hotels and food-related organizations.

Benefit:

  • Benefits for businesses: improving the reputation of their products’ quality, increasing competitiveness, ability to dominate and expand markets, especially for exported food. It is allowed to print on the label the certificate of conformity with the HACCP system, creating trust with consumers and customers. It is the basis for ensuring favorable conditions for the negotiation and signing of domestic and export commercial contracts and the basis of the investment and training priority policy of the State as well as foreign partners. ;
  • Benefits to the industry: increased competitiveness and marketing; reduce costs by reducing product failures and recalls; improve production processes and environmental conditions; improve management capacity to ensure food safety; increase business opportunities and export and import food;
  • Benefits to the state: improving public health, improving food efficiency and control; reduce costs for public health; create favorable conditions for commercial development; create people’s confidence in the food supply;
  • Benefits for consumers: reducing the risk of food-borne diseases, raising awareness of food hygiene and safety; increased confidence in the food supply; improve lives in health and socio-economic fields.
  • In particular, the application of HACCP is also a premise to help businesses easily access other food safety management systems such as ISO 22000: 2018 or FSSC 22000, etc. activities within the food supply chain.

          Implementation steps

It is necessary to review the conditions of the factory, equipment and people before applying HACCP. If the basic requirements for food hygiene and safety are not met, it must be repaired and upgraded. … To successfully apply the HACCP system, businesses need to pay attention to the following conditions:

  • Leadership commitment: Business leaders must commit to the implementation, application and maintenance of the HACCP food safety and hygiene system by ensuring the timely provision of necessary resources in accordance with the requirements to ensure the safety of food. food safety.
  • Human factor: key managers should be equipped with product and process knowledge, practical experience and understanding of the principles of HACCP, and be aware of the role of HACCP in ensuring food safety.
  • Plant and equipment: Technology, equipment and facility conditions play an important role in meeting legal and regulatory requirements for food safety and hygiene.
    Steps to build a system of HACCP standards.

12 steps to build a system of HACCP standards

  1. Establish a HACCP team
  2. Product Description
  3. Determine the intended use of the product
  4. Set up technological process diagram
  5. Check the technological process diagram
  6. Conduct a hazard analysis
  7. Determine the critical control point (CCP)
  8. Set critical limits
  9. Setting up a monitoring system
  10. Suggest corrective action
  11. Set up record keeping procedures
  12. Develop due diligence procedures

A good HACCP program is one that is clear, easy to understand, and complete with procedures that guide its implementation. Forms should be easy to use, making it easy to document all monitoring, verification and corrective action results.
The application of HACCP in Vietnam started in the 1990s for the seafood processing industry due to the requirements of the seafood import markets of Vietnam. Currently, HACCP has been applied to many types of food production and processing.

Related Posts