HACCP system

The HACCP system (Hazard Analysis Critical Control Points) is a System of Hazard Analysis and Critical Control Points, which deals with ensuring food safety, so that it is free from contamination with physical, chemical, biological and microbiological agents. This system has long been the focus of attention of state supervision, producers and consumers. To meet this requirement, traditional supervision over the production of food of an inspection and command character is gradually replaced by a form of corrective, preventive and improvement actions. This led to the development and subsequent dissemination of the principles of the HACCP system.

The aim of this system is to ensure that food supplied to consumers is safe and healthy (food protection). This system was introduced in the US on the order of NASA, commissioned by the food program for the space program "Apollo". Currently, food production units are covered by this program and must comply with the rules contained therein. The amended Act on food and nutrition health conditions defines the HACCP system as: "proceedings aimed at ensuring food safety by identifying and estimating the scale from the point of view of food health quality and risk of hazards during all stages of the food production and marketing process; to determine the methods for mitigating hazards and determining corrective actions.

Principles of the HACCP system

The HACCP system is based on seven principles:

1. Recognition and thorough analysis of potential threats - this principle consists in developing a list of potential threats, identifying harmful factors, assessing the risks of these threats and applying preventive measures.
2. Determination of critical CPP (Critical Control Points), which is the place in the technological process, where it is possible to apply controls to detect, reduce or best eliminate the threat to guarantee food safety.
3. Setting limits on critical points, which are determined by: using legal provisions, relying on accepted industry standards, seeking knowledge in professional literature or adjusting criteria to individual customer needs.
4. Implementation of the monitoring system - this stage is primarily dedicated to the control of CPP critical points, each point has specific parameters that are constantly checked and monitored by designated operators. Thanks to systematic control, the system is characterized by a quick response to sudden changes and immediate reaction to protect food from the threat.
5. Determination of corrective actions - thanks to them we can improve the operation of the system and detect errors or threats, which will improve the quality of products. Corrective actions are implemented when the monitoring system shows that the critical limits are exceeded.
6. Setting verification rules to determine the effectiveness of the system - such a check of the effectiveness of the system usually takes place once a year and is carried out by outsiders. The verification system is influenced by: records of critical control points, audits on the functioning of HACCP, microbiological testing of the final product.
7. Development and completion of documentation, which consists of internal documents of the system, that is the HACCP plan and GMP and GHP instructions; external documents: laws and regulations on HACCP and operations; internal records: forms or registers, as well as external records, i.e. certificates.

Quality assurance processes in HACCP

The essential processes that decide on guaranteeing the quality of a food product include:

• marketing activities (with particular emphasis on researching the needs and preferences of buyers and providing reliable information about products during their promotion),
• design (connected with defining the assumptions of quality features of products and their manufacturing processes as well as the content of information on the packaging),
• shopping (selection of appropriate suppliers of perpetrators and auxiliary materials for manufacturing processes),
• production (supervision of appropriate production conditions),
• inspection and testing (raw materials, packaging of semi-finished products and finished products),

packaging and storage,

• terms of sale (in wholesalers, retail establishments and eating places),

service for the consumer (consulting, consumer education, receiving comments and opinions),

• liquidation after use (the possibility of liquidation of packaging and packaging remnants as well as post-production packaging).

Examples of HACCP system

• Meat Production: In meat production, the HACCP system involves the identification of hazards and the implementation of control measures to reduce the risk of contamination. This includes the identification of potential hazards such as undercooking, cross-contamination, and contamination from raw materials, as well as monitoring, cleaning and sanitizing procedures.
• Dairy Products: Dairy product production requires the HACCP system to identify potential hazards such as contamination from raw materials, inadequate temperatures, and inadequate cleaning and sanitizing procedures. The HACCP system includes monitoring, verification, and corrective action plans to ensure the safety of the product.
• Fruit and Vegetables: In the production of fruits and vegetables, the HACCP system requires the identification of potential hazards such as inadequate temperatures, contamination from raw materials, and inadequate cleaning and sanitation procedures. The HACCP system includes monitoring, verification, and corrective action plans to ensure the safety of the product.
• Seafood: In the production of seafood, the HACCP system requires the identification of potential hazards such as contamination from raw materials, inadequate temperatures, and inadequate cleaning and sanitation procedures. The HACCP system includes monitoring, verification, and corrective action plans to ensure the safety of the product.

Advantages of HACCP system

One of the greatest advantages of a HACCP system is its ability to provide a more comprehensive approach to food safety. The following are some of the benefits of implementing the HACCP system:

• Increased safety: The HACCP system provides a more comprehensive way to identify potential food safety hazards and to control them. This allows for better control of food safety processes, resulting in a safer product.
• Improved quality: By having a comprehensive system to identify potential hazards, the HACCP system can ensure that processes are followed correctly, leading to an improved level of quality.
• Cost savings: Implementing a HACCP system can lead to cost savings by reducing the number of inspections and tests required to ensure food safety.
• Improved customer satisfaction: By ensuring a safer product, the HACCP system can help to improve customer satisfaction and loyalty.
• Improved traceability: With the HACCP system, it is easier to trace food products to their source, which can help to identify problems and reduce the risk of contamination.

Limitations of HACCP system

The HACCP system has some limitations, which include:

• Difficulty in identifying and controlling the hazards: The HACCP system relies on identifying and controlling the hazards. However, this can be a difficult process as it requires a thorough understanding of the food production process and the potential hazards that could be present.
• Lack of scientific data: In some cases, there may not be enough scientific data available to accurately determine the potential hazards and the necessary control measures.
• Resource intensive: The implementation of a HACCP system requires a significant amount of resources and personnel. This can be expensive and time consuming.
• Complexity: The HACCP system is complex and requires a high level of technical expertise and training to implement it effectively.
• Human errors: Human errors can easily occur during the implementation of the HACCP system, which may lead to food safety issues.

Other approaches related to HACCP system

In addition to the HACCP system, there are a number of other approaches related to food safety that are used in the food industry.

• Good Manufacturing Practices (GMP) are a set of rules and regulations that guide the production and handling of food. These regulations ensure that food is manufactured in a safe and hygienic environment and that the products are of good quality.
• Good Hygiene Practices (GHP) are a set of rules and regulations that guide the handling of food. These regulations ensure that food is handled in a safe and hygienic manner, and that the products are of good quality.
• Good Agricultural Practices (GAP) are a set of rules and regulations that guide the production of food. These regulations ensure that the food is produced in a safe and hygienic environment and that the products are of good quality.
• Good Distribution Practices (GDP) are a set of rules and regulations that guide the distribution of food. These regulations ensure that food is distributed in a safe and hygienic manner, and that the products are of good quality.
• Good Storage Practices (GSP) are a set of rules and regulations that guide the storage of food. These regulations ensure that food is stored in a safe and hygienic manner, and that the products are of good quality.

In summary, there are a number of approaches related to food safety that are used in the food industry, such as Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Good Agricultural Practices (GAP), Good Distribution Practices (GDP), and Good Storage Practices (GSP). These approaches complement the HACCP system and ensure that food is produced, handled, distributed and stored in a safe and hygienic environment, and that the products are of good quality.

HACCP system — recommended articles

Seven principles of HACCP — Critical limit — Control plan — Certificate of quality — Logistic audit — Quality control — Quality control plan — Identification — CE marking

References

• Jin, S., Zhou, J., & Ye, J. (2008). Adoption of HACCP system in the Chinese food industry: A comparative analysis. Food Control, 19(8), 823-828.
• Bertolini, M., Rizzi, A., & Bevilacqua, M. (2007). An alternative approach to HACCP system implementation. Journal of Food Engineering, 79(4), 1322-1328.
• Bai, L., Ma, C. L., Yang, Y. S., Zhao, S. K., & Gong, S. L. (2007). Implementation of HACCP system in China: A survey of food enterprises involved. Food Control, 18(9), 1108-1112.