Imagine you’re an astronaut preparing your next meal. Your packaged food may not tell you anything about the handling of the ingredients, monitoring temperatures, or sanitary precautions – still you’d know it’s safe. What does this example have to do with Hazard Analysis and Critical Control Plan (HACCP)?
Well – everything actually. Originally developed for NASA and aiming to provide safe food for astronauts, HACCP has gained a pivotal role in the food industry. It has pre-established critical limits and acts like a shield against potential hazards and foodborne illnesses. What is HACCP and why is it important? How does it work if you’re using quality management software? And how can manufacturers leverage QMS technology to ensure a tight grip on food quality? That’s what this article is about.
Since 1971, the Hazard Analysis and Critical Control Plan (HACCP) has evolved from checking final food products to proactively pinpointing hidden threats lurking in production, packaging, and food distribution. The four main types of food-related hazards that HACCP aims to prevent are:
The HACCP is the name given to a set of seven principles that help to identify potential food-related risks and take the necessary measures to control and tackle these. The 7 principles of HACCP are: Run a hazard analysis: the first phase is about identifying all potential hazards and the process steps where they are likely to occur so that these can be prevented, eliminated, and controlled.
Identify Critical Control Points (CCPs) within the process: because each hazard requires specific control measures, it’s important to set Critical Control Points (CCPs) at which control can be applied to prevent or reduce the hazard to an acceptable level. Sometimes a single CCP can tackle multiple food hazards and in some cases, multiple CCPs are needed to control a single hazard. The number of CCPs depends on your process and the level of control required to guarantee food safety.
Set critical limits for each CCP: specifications defining the acceptable range of biological, chemical, or physical parameters such as temperature, pH level, weight etc.
Define monitoring procedures: clear instructions on who is responsible for taking measurements, how measurements should be taken, when and how frequently to ensure that CCPs are consistently met.
Implement corrective actions: in case of a deviation, or when a CCP is not under control, corrective actions (CAPA) are needed. This will ensure that the process is corrected, and the problems will not reoccur.
Establish verification procedures: reviewing and validating the effectiveness of the above through audits, inspections, and other testing, to ensure that all steps and controls are working effectively.
Ensure record keeping: recording all activities and information in order to prove that the food products manufacturers have been produced safely.
Beyond safety measures, implementing HACCP translates to real benefits for consumers and businesses alike. By identifying and controlling potential hazards throughout the food journey, HACCP minimizes the risk of recalls due to contamination – protecting public health. This prioritization of food safety reduces the incidence of foodborne illnesses and allergic reactions and fosters consumer trust and improves the reputation of food businesses.
HACCP has been around since the 70’s. And even though it evolved, there are still many manufacturers using a dated, paper-based approach. A Quality Management System is a smart alternative to this and can be used to record hazards, monitor CCPs, ensuring ease of use and accessibility.
To be more specific, this is how AlisQI modernizes your HACCP system ensuring food safety and quality control:
Do you want to see AlisQI in action and learn how you can leverage QMS technology to modernize your HACCP? Request a demo and we will reach out to discuss your needs and AlisQI’s capabilities.