The role of HACCP in food quality control

The role of HACCP in food quality control
A distinguishing and an inherent attribute of food manufacturing and its production is maintaining its quality. HACCP plays a major role in maintaining the food quality all over the world. HACCP stands for hazard analysis critical control point. HACCP is structured governance ensuring the food safety by analysing various biological, physical, chemical hazards, controlling it from raw material production followed in manufacturing, distribution till the consumption of the finished product. A firm must strongly adhere to the HACCP concept in order to bring out safe food. It is a universally accepted system of food safety assurance. This includes GMP (good manufacturing practices) and SSOP (sanitation standard operating procedures) too.

HACCP involves seven principles:
  1. Hazard analysis
  2. Determining critical control points (CCP)
  3. Establish critical limits
  4. Critical control point monitoring
  5. Corrective actions
  6. Establish verification procedures
  7. Record keeping procedures

Before the HACCP plan is executed, the HACCP team must be framed. This team takes charge in bringing out a process that is to be covered, also develop a complete list of ingredients, materials and recipes, and develop and verify a process flow diagram.

Execution of HACCP plan:
All potential hazards must be identified from the collection of raw materials till the consumption of the finished product. Ensuing them, the critical control point must be determined in order to obliterate the hazards or to reduce them to acceptable levels. A critical limit is a maximum or minimum point to which a hazard has to be controlled at a CCP. Further monitoring of CCP within its critical limits has to be done. It includes observations and measurements. When monitoring procedures at CCP are not under control, corrective actions must be established. These actions eliminate the cause and bring back CCP under control. It is verified to show the system is working according to the plan. Finally, a record has to be maintained for each and every principle that is being executed. It is an effective implementation of the principles for food safety and food quality.

The success of the HACCP system is based on the education and training of the industry in producing safe food. Melioration of HACCP system would bring surpass in food quality assurance.


How to cite this article:
R Akshaya. The role of HACCP in food quality control. BioLim O-Media. 03 August, 2016. 4(8).
Available from: http://www.biolim.com/read/BOMA0128.