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HACCP(Hazard analysis and critical control points) - Essay Example

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The Hazard Analysis and Critical Control Point (HACCP) refer to a system which assists the food business people to look at various ways of how to handle food safety. In addition, it introduces a number of procedures which can be used to make sure that the food being produced is…
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HACCP(Hazard analysis and critical control points)
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Download file to see previous pages The HACCP system is applicable at all stages of food processing and preparation procedures such as packaging and distribution. Application of HACCP is a voluntary aspect in the food industries.
HACCP is deemed to have originated from the monitoring of production processes which were used during the Second World War. It became fully operational in 1960s in the United States of America when the Space Administration requested Pillsbury to produce foods specifically for the space flights. Thus, from that period up to date, HACCP is recognized globally as one of the logical frameworks that have adapted the traditional methods of inspection to a contemporary science-based safety system. Therefore, as per its risk evaluation, HACCP give room for both the government and food industries to appropriately allocate available resources in order to establish and maintain safety in food practices.
Moreover, HACCP is not only applied in food industries, but in pharmaceuticals and cosmetic industries. Thus, it is a method which seeks to eradicate unsafe practices in industries by using quality control procedures which always control or rather prevent occurrence of hazards in production processes as they identify these faults at every final stage of a given production process. However, its major focus is on the safety and healthy aspects and not the product’s quality. Therefore, the principles of HACCP form the basis of most quality and safety of food products assurance.
HACCP identifies the probable safety hazards and determines the relevant preventive measures alongside a perfect plan that can be implemented in controlling of these hazards. Thus, this principles views a safety hazard related to food as any physical, chemical or biological feature that might make food to be unhealthy or unsafe for consumption.
A CCP is deemed to be a point, procedure or step in any food production process at which total control of ...Download file to see next pagesRead More
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