|
Hazard Analysis Critical Control Point (HACCP*) approach
* pronounced “hassip”, this process was developed by NASA and U.S. food companies in the 1960s to ensure food safety in outer space |
HACCP is an approach to food safety and quality control that:
• requires an identification of food safety risks during the production process, and assures that control measures are established to reduce these risks. |
|
Hazard
For detailed descriptions of typical hazards, please see the QSH Producer Manual.
Critical Control Points (CCPs) within HACCP |
A Hazard is a risk to food safety. It can be chemical, biological or physical in nature.
For example:
• chemical – livestock medicines residues or pesticide residues in feed
• biological – harmful bacteria, parasites and other disease-causing organisms in bedding, feed and water that contaminate beef
• physical – broken needles in meat.
CCPs are observation points in the procedure or production process that are critical to food safety before the animal leaves the farm:
• neglect or error in observing these points or practices could lead to irreversible problems with
the end food product. |
|
Standard Operating Procedures (SOPs)
SOPs are Good Production Practices. |
SOPs are simply Good Production Practices that are routinely, consistently, always followed by everyone in an operation:
• consistency is crucial to food safety and quality – not to mention efficiency. |
