For step 2 of the HACCP all critical control points (CCPs) should be identified and documented. A Critical control point (CCP) is a minimum or maximum level to which a biological, physical or chemical parameter must be controlled in order to prevent a hazard from occurring. This is to ensure that proper protocols are being followed to ensure the safety of the general public that is being served the food from your establishment. In other words all possible areas in the food production process where a hazard may occur are identified so that a level of control can be implemented to manage each hazard. The next part of the process, HACCP step 3, will be to establish limits for each of these CCPs so that each potential hazard is controlled to an acceptable level.
The critical limits that would be considered are factors such as food temperature, pH, time, humidity, moisture, aroma, visual appearance etc. So for example if you are cooking a stew, a hazard in this process would be the possibility of bacterial growth and the Critical Control point would be cooking the stew to the correct temperature before serving the stew to guests. It is important to note that each of the potentials hazards identified may have more than one critical control point that needs to be addressed. So for example if the stew isn’t cooled quickly enough and stored at the correct temperature, for the correct amount of time then the hazard of bacterial growth would still be a potential problem. Critical limits would therefore have to be established for each part pf the process to control this particular hazard. It is also important to note that there may be more than one hazard for each part of the process. For example during cooking the beef stew not only is temperature an essential consideration but physical contamination of the stew would need to be controlled as well.
When principle 3 of the HACCP process is addressed by the HACCP team each potential hazard, each part of the process, all the critical points and limits should be clearly listed in the HACCP plan. This step of the HACCP plan is essential in maintaining food safety standards. Because of the complexity of this process many people choose to outsource this process to ensure that the plan is accurately compiled and meets food safety standards which may differ in each province.
Once principle 3 of the HACCP plan is complete and limits for all critical control points have been compiled then principle 4 of the HACCP plan can be addressed and monitoring processes can be established.
Comments