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Hazard analysis and critical control point (referred to as: HACCP) was published in 1997 by the Codex Alimentarius Commission the management of food safety and hygiene rules. Originated by the United States National Aeronautics and Space Administration in the 1960 invention provided astronaut food.
The seven principles include:
A product has been confirmed, you need to list the following characteristics of the product: includes product formulation and processing technology, products need to be refrigerated, frozen or stored at room temperature. Then draw a flowchart describing the production process. From the flowchart, you can identify each step the possibility of potential biological, chemical and physical hazards. This is the hazard analysis.
Subsequently, the potential hazards that may occur in the diagram procedure to pick out critical control points. Critical control points is to have some sort of control point, step or procedure, in order to prevent, eliminate or reduce food safety hazards. Examples of control techniques including temperature, pH, water activity, processing time and water content.
Needed for each identified critical control points and set out the standard. For example, if a product needs to undergo heat treatment, specific product maintain temperatures in the center of time is standard. Develop each critical control point are required to be monitored to determine whether there is a deviation from the standards. If the temperature is a critical control point standard, you need a temperature measuring and recording equipment to monitor the temperature of the product. If there is a deviation from the standard corrective action must be taken to correct or remedy the problem. If due to a deviation from the standard, but was unable to save the product, the product may need to be disposed of or destroyed.