What Is HACCP?
What Is HACCP?

What Is HACCP: Definition, 3 Main Principles, Benefits, Characteristics, and Approaches

Food becomes one of the primary needs that must be fulfilled by humans on a daily basis. Because this food is a primary need that has become mandatory needs. Therefore, along with the development of time, there are many variants of food that we can enjoy. But do not forget to understand what is HACCP (Hazard Analysis and Critical Control Point) as a food security controller that we consume.

There are many kinds of foods that we can consume today. Plus many fast foods that provide convenience and provide instant delights. So it will make the buyers crazy, and will always buy food without considering other things.

Product quality and safety are very well-considered by industrial companies. Call it the food industry, the products that are produced must be qualified in order to compete with other brands. Not only quality, security to be consumed also become a mandatory condition in accordance with the international health provisions or in the country concerned. Otherwise, the company may be subject to legal sanctions.

What Is HACCP?

Hazard Analysis Critical Control Point (HACCP) is a quality assurance system that bases the awareness or realization that hazard can arise at certain point or stage of production but can be controlled to control the hazards.

The HACCP primary key is the anticipation of danger and identification of surveillance points that prioritizes precautions from relying on final product testing. The HACCP system is not a food safety assurance system that is zero-risk or without risk, but is designed to minimize the risk of food safety hazards.

HACCP can be applied in food production chains ranging from major producers of food raw materials (agriculture), handling, processing, distribution, marketing to the end user.

HACCP main principles

HACCP covers all processes: for the procurement of materials, the delivery process, the process of storing, processing (tools, officers, and processes), packaging, and presentation to the customer.

First developed in the 1950’s by a group of scientists at Natick Research Laboratories, The Pillsbury Company was subsequently adopted practically by the United States Space Agency (NASA) to ensure food for every mission they were free of contamination, HACCP was usually sequentially detailed, and contained three main principles:

  1. Identification and research of any potential food-related hazards, as well as its production processes;
  2. Determination of control points for the removal of identifying hazards and other points;
  3. Practical and scalable System / workflow drafting to ensure inspection at various production points, as well as guidance on long term implementation.

What is HACCP Stand For?

Reduce the possibility of microbial contamination of pathogens and minimize their potential to grow and develop. Therefore, individual products and processing systems in the food industry should consider the HACCP development plan. Thus, every product in the food industry that it produces will have a concept of its HACCP implementation plan adapted to its production system.

Benefits of HACCP implementation in the food industry

What Is HACCP Benefits
  • Preventing the withdrawal of food products produced
  • Preventing factory closure
  • Improve product security guarantees
  • Factory revamping and cleaning
  • Preventing loss of buyers or customers or markets
  • Increase consumer confidence
  • Prevents waste of costs or losses that may arise due to product security issues.

HACCP Characteristics

Typical HACCP characteristics as food safety management, namely 

  • Systematic approach
  • Proactive
  • Team Effort
  • Common sense techniques
  • Live and dynamic Systems.

HACCP approach to food safety procedures

There are three important approaches to food quality control

Food Safety

Aspects of the production process that can cause illness or even death. This problem is commonly associated with biological, chemical and physical problems.

Wholesomeness / Cleanliness

It is a characteristic of the product or process in relation to the contamination of products or sanitation and hygiene facilities.

Economic Fraud / Counterfeiting

It is illegal or misappropriation that can harm the buyer. These actions include the counterfeiting of species (raw materials), the use of excessive additives, weight not according to the label, Overglazing and the number of components lacking as stated on the packaging.

Read also:
Food Poison Symptoms and First Aid

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What Is HACCP: Definition, 3 Main Principles, Benefits, Characteristics, and Approaches

Post in | Last updated: July 22nd, 2020 | 7 views