HACCP Process Control

The HACCP (Hazard Analysis and Critical Control Points) system is a process control guideline applicable to organizations involved in manufacturing, trading, supply, retailing, packaging, transportation, and farming of food products. It provides a structured approach to identifying food safety hazards, including physical, chemical, and biological risks. The system helps in evaluating food safety hazards, conducting risk analysis, establishing prerequisite programs (PRPs), defining product characteristics, identifying critical control points (CCPs), setting critical control limits, and implementing validation, verification, and emergency response measures related to food safety.

7 HACCP Principle

The HACCP system is based on seven key principles:
1. Conduct a Hazard Analysis – Identify potential food safety hazards.
2. Determine Critical Control Points (CCPs) – Identify key points where hazards must be controlled.
3. Establish Critical Limits – Set limits to ensure food safety at CCPs.
4. Monitor CCPs – Implement monitoring procedures to maintain control.
5. Establish Corrective Actions – Define actions to be taken if a CCP deviates from its critical limits.
6. Verify the HACCP System – Conduct verification activities to confirm effective implementation.
7. Maintain Documentation & Records – Keep records of HACCP procedures, hazard analyses, monitoring,and corrective actions.

How to apply for HACCP System in any organisation

The HACCP implementation process follows a systematic approach:
1. Assemble the HACCP team.
2. Describe the product.
3. Identify the intended use.
4. Obtain HACCP certification.
5. Construct a flow diagram.
6. Conduct on-site verification of the flow diagram.
7. Identify all potential hazards.
8. Perform hazard analysis and determine control measures.
9. Determine CCPs.
10. Establish critical limits for each CCP.
11. Implement a monitoring system for each CCP.
12. Define corrective actions.
13. Develop verification procedures.
14. Maintain proper record-keeping and documentation.

Benefit of HACCP Certification in India

• Minimizes food safety hazards and contamination risks.
• Reduces the occurrence of foodborne diseases caused by contamination.
• Ensures compliance with statutory and regulatory food safety requirements.
• Facilitates effective communication on food safety across the supply chain.
• Enhances business credibility and competitiveness.
• Increases consumer confidence in food safety standards.
• Reduces the cost of food analysis and quality control.

Do and Dont before applying to HACCP Certification in India

Do’s
• Ensure that the organization has fully implemented the HACCP system.
• Establish food safety process controls, a HACCP Process Control Manual, relevant procedures, and standard operating procedures (SOPs).
• Conduct at least one complete internal audit of the HACCP system.
• Hold at least one management review meeting regarding HACCP implementation.
Don’ts
• Do not apply for HACCP certification without implementing a structured food safety system.
• Avoid proceeding with certification if internal audits and management reviews have not been conducted.
• Do not neglect the importance of proper documentation and record-keeping.