Hazard Analysis and Critical Control Points

The Hazard Analysis Critical Control Point concept ( abbreviated: HACCP concept or HCCP concept, German: Hazard Analysis and Critical Control Points) is a preventive system that will ensure the safety of food and consumers.

History

The HACCP concept was developed in 1959 when the American group The Pillsbury Company was commissioned by NASA to produce a space qualified astronaut food, which should be a hundred percent sure. Turned to Pillsbury in 1949 by the U.S. military created for technical applications FMEA methodology to the food industry and developed this preventive approach together with NASA on. 1971, it was released in the U.S. as HACCP. 1985 recommended the U.S. National Academy of Sciences to apply the concept; then it was tested and developed world. The of the Food and Agriculture Organization of the UN ( FAO) issued Codex Alimentarius also recommends the application of the HACCP concept since 1993.

The HACCP concept calls:

  • To analyze all the responsibility of a company's risks to the safety of food,
  • To determine the critical for the safety of food control points,
  • Define action limits for critical control points,
  • To establish procedures for the continuous monitoring of critical control points,
  • Identifying corrective measures in case of deviations,
  • To verify that the system for ensuring the food safety is suitable and
  • To document all measures.

HACCP in Germany

In German law, the HACCP concept was first anchored to the Food Hygiene Regulations 1998. The EC Regulation 852/2004 also provides for the application of the HACCP concept in all companies which are engaged in the production, processing and distribution of food, mandatory ago.

On 1 January 2006, the EU adopted in 2004 hygiene package came into force. Herein, it is decreed that only foods that meet the HACCP guidelines may be traded in the EU and imported into the Union.

Even before that had all companies that manufacture food or handling food in any way, have a HACCP concept. Since 2006, it must be in a documented version. For large companies with many hazards and high-risk detailed records are prescribed in small businesses comply cleaning schedules, verification evidence or personal statements.

It is important to start with the implementation of the legal requirements with the introduction of "Good Hygiene Practice " ( GMP) is. These preventive measures (eg cleaning program, training program, pest control, inspection of incoming goods, raw materials policy ... ) are published in so-called guidelines of many associations for the different occupational groups. On this basis, the company stands for and from the success achieved results in the plant-specific residual risk. This must be in accordance with the Codex claims ( see above) is determined separately for each company. From this may arise critical control points that need to be managed. The GHP alone is not a HACCP concept.

HACCP for frozen food

The first international HACCP regulation for frozen foods was decided in 1978. Since then, the scheme has been regularly revised and improved. This special consideration is given to the fact that the needs are even greater in a cold chain, as is the case with a normal cold chain. To take account of this complexity was in addition to other methods proposed the use of time -temperature indicators in the latest Appendix 1996.

Certification

For certification, independent and accredited certification bodies are responsible.

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