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Food safety is an important element that refers to the safe preparation, processing, and storage of food to prevent foodborne disease. Right from farm to fork, food products undergo into many processes that might encounter health hazards, effective safe food handling procedure helps to prevent consumers from harm.
Food safety indulges in various academic fields like chemistry, microbiology, and engineering. These systemic approaches are meant for ensuring food processes are being conducted safely and hygienically.
Around the world majority of the Food Safety Regulations follows the HACCP – Hazard Analysis and Critical Control Points, it is a systematic process based on the risk-based approach to avoid physical/chemical/biological contamination before they happen.
The HACCP idea involves controlling food contamination at a various key phase in the food making process and severe adherence to safety practices on seven principles such as,
Principle 1 - Identify Hazards
The HACCP team focuses on on hazard analysis that can be prevented, eliminated, or controlled by the HACCP plan and possible control measures are identified.
Principle 2 - Identify Critical Control Points (CCP)
CCP is a point, step, or procedure at which control is applied and food safety hazards can be prevented, eliminated, or reduced. HACCP team uses CCP decision tree.
Principle 3 - Establish Critical Limit
A critical limit (CL) is an activity or procedure that measures the maximum/minimum value of the biological, chemical, or physical parameter and is controlled at a CCP. The critical limit measures are,
- Time
- Temperature
- Water activity (Aw)
- Power of Hydrogen (pH)
- Weight or scientific literature/regulatory standards
Principle 4 – Establish Verification Procedures
The verification procedure is based on the principle of solid scientific is used to validate to control hazards of products.
Principle 5- Monitor the CCPs
Monitoring the CCP is a protocol followed taking frequent measurements during production.
Principle 6 - Establish Corrective Action
Corrective actions are used for deviation in a critical limit (i.e.) to prevent potentially hazardous food and to identify the problem and that the problem will not occur again.
Principle 7 – Recordkeeping and training procedures
A key factor of the HACCP plan is recording information about the following process,
- HACCP team Information
- Description of Products
- Flow Diagrams
- Hazard analysis
- Identification of Critical Control Points (CCP’s)
- Critical Limits (CL)
- Monitoring System
- Corrective Actions
- Record keeping Procedures
- Verification Procedures
