{"id":45822,"date":"2022-07-30T12:27:03","date_gmt":"2022-07-30T06:57:03","guid":{"rendered":"https:\/\/corpbiz.io\/learning\/?p=45822"},"modified":"2022-07-30T12:29:39","modified_gmt":"2022-07-30T06:59:39","slug":"what-is-the-role-of-haccp-in-food-safety","status":"publish","type":"post","link":"https:\/\/corpbiz.io\/learning\/what-is-the-role-of-haccp-in-food-safety\/","title":{"rendered":"What is the Role of HACCP in Food Safety?"},"content":{"rendered":"\n<p class=\"has-drop-cap\">In\nIndia, food safety is essential for various reasons in several industries. From\nthose who sell food at retail to those who are directly involved in food\nproduction, it is vital to have your workers understand safety work with food\nthat is made for human consumption. When it comes to food safety training in\nIndia, different elements are often tailored toward the industry. However, some\ntraining parts feature in most training courses, and HACCP is one of them. In\nthis write-up, we will discuss the role of HACCP in Food Safety.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title ez-toc-toggle\" style=\"cursor:pointer\">Page Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/corpbiz.io\/learning\/what-is-the-role-of-haccp-in-food-safety\/#What_is_HACCP\" >What is HACCP?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/corpbiz.io\/learning\/what-is-the-role-of-haccp-in-food-safety\/#Importance_of_HACCP_in_Food_Safety\" >Importance of HACCP in Food\nSafety<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/corpbiz.io\/learning\/what-is-the-role-of-haccp-in-food-safety\/#Preliminary_Tasks_in_the_HACCP_Plan_Development\" >Preliminary Tasks in the HACCP\nPlan Development<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/corpbiz.io\/learning\/what-is-the-role-of-haccp-in-food-safety\/#Core_Principles_of_HACCP_in_Food_Safety\" >Core Principles of HACCP in\nFood Safety<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/corpbiz.io\/learning\/what-is-the-role-of-haccp-in-food-safety\/#Conclusion\" >Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_HACCP\"><\/span>What is HACCP?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>HACCP stands for the Hazard Analysis &amp; Critical Control Points and is a framework for ensuring that the final food product is safe and ready to eat. Also, it helps you to introduce standards &amp; checks which reduce risks as much as possible. The HACCP does this with the aim of reducing chemical, physical, and biological risks to people. HACCP was introduced so that it can be used at any stage of food production. Now let\u2019s discuss the importance of HACCP in Food Safety.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Importance_of_HACCP_in_Food_Safety\"><\/span>Importance of HACCP in Food\nSafety<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong><em>HACCP\nin food safety is so important because it:<\/em><\/strong><\/p>\n\n\n\n<ul><li>It provides the framework to produce food safely &amp; to prove it;<\/li><li>Covers all types of food safety hazards, whether they are naturally occurring in the food, contributed by the environment, or generated by mistake in the manufacturing process. Hazards like chemical hazards, biological hazards &amp; physical hazards;<\/li><li>Prioritises &amp; controls potential hazards in the production of food;<\/li><li>Mainly focuses on prevention &amp; control of possible food safety hazards rather than inspection;<\/li><li>Controlling major food risks like chemical, microbiological &amp; physical contaminants;<\/li><li>Provide businesses with a cost-effective system for food safety control, from ingredients right through to production, storage &amp; distribution to sale;<\/li><li>Many customers in the food chain require their suppliers to have <a href=\"https:\/\/corpbiz.io\/haccp-certification\"><strong>certified HACCP<\/strong><\/a> systems.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preliminary_Tasks_in_the_HACCP_Plan_Development\"><\/span>Preliminary Tasks in the HACCP\nPlan Development<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ol><li><strong><em>Assemble the HACCP Team<\/em><\/strong>: The\nfirst task is to assemble the HACCP Team consisting of individuals who have\nspecific expertise &amp; knowledge regarding the product &amp; process. It\u2019s\nthe responsibility of the team to develop the plan. The HACCP team should\ninclude local personnel who are involved in the operation and are more familiar\nwith the limitations &amp; inconsistency of the operation. Moreover, this\nfosters a sense of ownership among those who must execute the plan. The team\nmay also need help from an outside professional who has knowledge of the\npotential biological, chemical or physical hazards linked with the process and\nproduct.<\/li><li><strong>Describe\nthe food &amp; its distribution<\/strong>: The team first describe the\nfood and this includes a general description of the food, ingredients &amp;\nprocessing methods. The distribution method should be described along with\ndetails on whether the food is to be distributed frozen or at ambient\ntemperature. <\/li><li><strong>Describe\nthe use &amp; consumer of the food<\/strong>: In this, the team describe\nthe expected use of the food. The intended customers may be the general public\nor a specific population segment.<\/li><li><strong>Develop\na Flow Diagram<\/strong>: The primary purpose of a flow diagram is to\nprovide a simple &amp; clear outline of the various steps in the process. The\nambit of the flow diagram must cover all the steps in the process that are\ndirectly under the establishment&#8217;s control. The flow diagram can comprise steps\nin the food chain, which are before &amp; after the processing that occurs in\nthe establishment.<\/li><li><strong>Verify\na Flow Diagram<\/strong>: The team of HACCP should perform an on-site\nreview of the operation to verify the correctness &amp; completeness of the\nflow diagram. Changes\/alterations should be made to the flow diagram as\nnecessary &amp; documented.Once these tasks have been completed, the 7 principles\nof HACCP are applied.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Core_Principles_of_HACCP_in_Food_Safety\"><\/span>Core Principles of HACCP in\nFood Safety<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>HACCP is an international standard and within this, there are some core principles of HACCP in <strong>Food Safety<\/strong><sup><a href=\"https:\/\/en.wikipedia.org\/wiki\/Food_safety\"><strong>[1]<\/strong><\/a><\/sup> which must be adhered to in order to be correctly abiding by HACCP. They are the following:<\/p>\n\n\n\n<ol><li><strong>Conduct a Hazard Analysis<\/strong>: The 1st step in HACCP is to conduct a hazard analysis, or risk assessment of the processes that you are responsible for, which means looking for any physical, chemical, or biological risk that might arise at the time of food production, packaging, storage, or any other process.<\/li><li><strong>Identify CCPs<\/strong>: Once risks have been identified, then the next step is to identify the exact <strong>Critical Control Points (CCPs)<\/strong> in the food manufacturing process at which the risks may arise &amp; could be eventually controlled. These CCPs can be anywhere where you are able to introduce any controls. For instance, if you are cooking any food that needs to be at a certain temperature to be safe, a CCP could be the point at which you can decide whether or not the food has been cooked safely and is ready to serve to a customer.<\/li><li><strong>Set up critical limits for each CCP<\/strong>: At the CCP, it should be decided what exactly the critical limits are and how the risks can be resolved by this. For example, if we undercooked the food, the risk is that undercooked food could contain some harmful bacteria, which means the food has to reach a certain temperature to kill such bacteria and maintain its nutritional value in it. So, establishing a critical limit means deciding the exact temperature that the food item must reach.<\/li><li><strong>Set up CCP Monitoring Requirements<\/strong>: Monitoring is a method which includes observation or measurements to assess whether the Critical Control Points are met. It also provides a record of the flow of food through the establishment. If monitoring specifies that the critical limits are not met, then strict action must be taken to bring back the process into control. The monitoring method should be easy to use &amp; meet the needs of the food establishment, as well as the regulatory authority. It is vital that the monitoring job must be assigned to a particular individual and they should be trained on the monitoring technique.<\/li><li><strong>Establish Corrective Actions<\/strong>: If the CCP criteria are not met, then some type of corrective action should be taken. They must meet the standards, must be based on facts for normal working conditions &amp; be measurable. These actions may range, for instance, from continuing cooking until the established temperature is reached to throwing out the product, depending on the strictness of the situation.<\/li><li><strong>Establish Verification Procedure<\/strong>:The procedures include various activities other than monitoring that determine the HACCP Plan validity and whether the system is working as per the plan. A vital aspect of verification is to find out if the plan is scientifically &amp; technically sound. Also, all the hazards have been recognised and if the plan is implemented properly, these hazards can be effectively controlled. Verification can be accomplished by expert advice &amp; scientific studies and observation of the flow of food, evaluations&amp; measurements. Each Critical Control Point will have a single independent authority and this verification step provides an opportunity to make alterations to the plan if required.<\/li><li><strong>Establish Record Keeping Procedures<\/strong>: This is the last element of HACCP in food safety. Traceability is important in order to resolve issues if they arise later and help with the evaluation process. For example, many restaurants will record all temperatures they measure, whether in terms of cooked food\/refrigerated food. This helps ensure that everything is working as it should &amp; provides a backup if there are queries later.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>HACCP in food safety and food safety plan are processes that food businesses can follow to minimise the risk of unsafe food. It has improved into the fundamental guiding principle for assessing the risk associated with food processing &amp; handling. The implementation of HACCP in food safety has been refined based on experience.<\/p>\n\n\n\n<p class=\"text-left\"><b>Read our Article<\/b>:<mark style=\"background: #fffd03 !important;\"><a href=\"https:\/\/corpbiz.io\/learning\/concept-of-hazard-analysis-critical-control-point-haccp-certification\/\">Concept of Hazard Analysis &amp; Critical Control Point: HACCP Certification\n<\/a><\/mark><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In India, food safety is essential for various reasons in several industries. From those who sell food at retail to those who are directly involved in food production, it is vital to have your workers understand safety work with food that is made for human consumption. When it comes to food safety training in India, [&hellip;]<\/p>\n","protected":false},"author":35,"featured_media":45823,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[2542],"tags":[2490],"acf":{"service_id":"397"},"authorName":"Karan Singh","authorImageUrl":"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2022\/01\/processed-1-150x150.jpeg","authorDescription":"A legal writing enthusiast, a wanderer, and a zealous reader. After gaining a lot of knowledge about the diverse legal topics and developing research skills, Karan joined the league of legal content writers to deliver quality-rich blogs.","postViews":12783,"readingTime":5,"_links":{"self":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/45822"}],"collection":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/users\/35"}],"replies":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/comments?post=45822"}],"version-history":[{"count":6,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/45822\/revisions"}],"predecessor-version":[{"id":45830,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/45822\/revisions\/45830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/media\/45823"}],"wp:attachment":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/media?parent=45822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/categories?post=45822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/tags?post=45822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}