Create a functioning HACCP plan by fulfilling the requirements and following the HACC principles.
Hazard Analysis Critical Control Point or HACCP is an internationally recognised concept that aims to identify and mitigate risks and hazards to food safety. The HACCP plan is used to identify potential hazards to public health. The definition of critical control points (steering points) enables those responsible for acting proactively for food safety. HACCP identifies and controls the following three potential food safety hazards: biological, chemical and physical. Companies that produce, process or handle food are recommended to establish a HACCP plan. In this way, they can minimise or eliminate food safety hazards.
A HACCP plan serves to control hazards in the food industry. Through its implementation and application, companies contribute to protecting consumers from food contamination. To this end, the risks associated with the handling and processing of food are regularly assessed.
The HACCP plan provides for 5 action steps:
The HACCP concept aims to identify biological, chemical or physical hazards in food production. During the preparation and processing of food natural hazards occur in the form of insects or dirt. Other hazards may be unintentional, such as the presence of hair or mislabelling of ingredients. Higher risk hazards include deliberate pollution or contamination of products by not complying with legal food standards.
The safety of food should be a top priority for food producers and retailers. The 5 following requirements should be met when developing a good HACCP plan:
Once the five necessary steps have been followed in the preparation of a HACCP plan, it is important to observe several basic principles when applying the HACCP concept.
An effective hazard analysis involves listing all steps in the production process and identifying the hazards associated with each task performed. The HACCP team should then assess the severity, significance and frequency of the risk and determine preventive measures.
A critical control point (CCP) or steering point is a step in the production process where there is a possibility to prevent, mitigate or eliminate a food safety hazard (e.g. acceptance of products, preparation and handling of food, cooking, heating, transport, etc.).
A critical limit is the minimum/maximum value for a CCP resulting in action. By reacting quickly, the occurrence of a hazard should be avoided, eliminated or reduced. It separates safe and acceptable products from unsafe and unacceptable products. Examples are the measurement of weight, time, temperature, pH, wastewater activity and other measurements based on legal standards.
Regular monitoring of CCPs helps to track business operations and determine whether there is a deviation of CCPs or a loss of control. Monitored CCPs provide data for proper documentation, which facilitates the definition of corrective measures.
Corrective action must be taken if the preventive measures are not sufficient to achieve the objectives of the plan. Corrective actions are taken if the plan deviates from a critical limit. The HACCP team should identify the problem and the cause of the deviation and dispose of the hazardous product. The corrective actions must be recorded and properly documented.
The review of a HACCP plan should not be limited to the monitoring of the operation. Still, it must also be verified that the HACCP concept is working according to the intended procedure. Examples of verification activities are equipment calibration, protocol checks, product tests, consulting experts, and internal observations.
A detailed record of the HACCP plan serves as conclusive evidence that the food produced has been subjected to critical procedures to cover all possible risks. In this way, companies ensure that their goods are safe. The HACCP documentation should contain complete information based on the 5 requirements and 7 principles.
A HACCP plan is most effective when each step is carried out thoroughly and consistently. The HACCP team must undertake to validate the process regularly to identify what could go wrong. In support of the HACCP plan, Good Manufacturing Practice (GMP) can be introduced to ensure that all manufacturing processes are safe and meet manufacturing standards.
The use of digital checklists is very useful to implement and document a HACCP plan. Lumiform is a powerful inspection app that enables users to perform first-class inspections and generate reports on site.
The use of Lumiform's digital checklists makes it easy to develop and document a HACCP plan for any food producer or retailer. The app solution enables the following:
Our free HACCP checklists help to implement a HACCP concept quickly and efficiently in your own company. The templates can be easily adapted to individual requirements. No programming knowledge is necessary for this.
This check of storage and cooling temperatures should be carried out twice a day. This list helps restaurant businesses to document the temperature of cold rooms, refrigerated counters and refrigerators cleanly. See template
At least once a year restaurant operators should provide training for all food handlers and documentation of that training. See template
This template for HACCP pest control in restaurants helps with the regular inspection of rooms for pest infestation. See template
This plan regulates all cleaning measures and procedures of the company, describes the processes and ensures a standardized implementation. See template