HACCP is an internationally recognized system which identifies, evaluates and controls food safety and any risks that may be associated with food production . HACCP follows a structured and systemic approach to develop a plan that ensures that food safety measures are implemented at each stage of the food production system in order to minimize potential risk to consumers. The HACCP plan is implemented in 7 stages. Today we will discuss principle 1 of the HACCP plan.
The key aspect of HACCP principle 1 is to conduct a hazard analysis to identify potential significant hazards that may cause illness or injury if not effectively controlled. In this step of the HACCP process it is important to each step in the process, storage, distribution and preparation of the product to ensure maximum consumer safety. In this step it is important not to confuse safety concerns with quality concerns. This is a crucial step in the HACCP process because without an effective HACCP analysis the plan that follows will not be effective either.
In step 1 of the HACCP process all potential sources of biological, chemical or physical hazards should be identified at each step in the production process. This step of the process consists of asking a series of questions to assist in identifying potential hazards e.g. where in the process hazards are likely to occur? What hazards may occur at each step? What control measure are necessary for each hazard? etc…
In this step the hazards are identified according to severity based on the likely consequences if someone were to be exposed to that particular hazard. In this step it is also necessary to list the likelihood of this hazard occurring.
Once each of these potential hazards have been identified and categorized step 2 of the HACCP plan can continue. Look out for
our next blog where step 2 of the HACCP plan will be outlined.
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