Domov Často kladené otázky

What is the HACCP principle?

Australia

HACCP stands for Hazard Analysis Critical Control Points and is internationally accepted as the system of choice for food safety management. It relies on the identification of Critical Control Points (CCPs) in food production and preparation processes. The CCPs are closely monitored in order to ensure that food is safe for consumption. It is a preventative approach to food safety based on the following seven principles:

1. Identify any hazards that must be prevented eliminated or reduced;
Identify the critical control points (CCPs) at the steps at which control is essential;
3. Establish critical limits at CCPs;
4. Establish procedures to monitor the CCPs;
5. Establish corrective actions to be taken if a CCP is not under control;
6. Establish procedures to verify whether the above procedures are working effectively; and
7. Establish documents and records to demonstrate the effective application of the above measures

The seven principles aim to focus attention on the identification and control of microbiological, chemical and physical food safety hazards during production. The hazard assessment and the regular monitoring of critical control measures must be documented to provide the basis for audit checks and may provide evidence of due diligence in the event of legal action. In meat plants, HACCP plans will focus on control measures that can reduce the likelihood of contamination of meat from microbiological hazards, such as Salmonella, E.coli O157 and Campylobacter, during production. These meat-borne pathogens can be carried by healthy animals and cannot be detected by sight or smell. Although thorough cooking kills most bacteria, meat may be handled by a large number of people before it is cooked and the bacteria will spread to other foods that may not be cooked. Bacteria multiply very quickly, especially in warm conditions. Retailers and consumers need to take precautions, including temperature controls and keeping raw meat and cooked meat and other ready-to-eat foods separate.

See also:

http://www.food.gov.uk/foodindustry/meat/haccpmeatplants/

ĎALŠIE OTÁZKY