Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP system requires that potential biological, chemical or physical hazards are identified and controlled at specific points in the process. Any company involved in the manufacturing, processing or handling of food products can use HACCP to improve food safety. The HACCP Documents as per CODEX guideline is designed accurately so that it can be used very effectively for educating vendors, employees, management, and food safety groups for the establishment of a food safety management system.

1.       Assemble the HACCP Team: The first step is assembling a team of individuals who have specific knowledge and expertise about the product and process. The multidisciplinary team should include individuals from departments such as:

§  Engineering

§  Production

§  Sanitation

§  Quality assurance

§  Food microbiology 

2.       Describe the Product: First, the HACCP team provides a general description of the food, ingredients and processing methods. Then the method of distribution should be described along with information on whether the food is to be distributed frozen, refrigerated or at ambient temperature.

3.       Identify the Intended Use and Consumers: Describe the normal expected use of the food. The intended consumers may be the general public or a particular segment of the population.

4.       Construct Flow Diagram to Describe the Process: The flow diagram should provide a clear, simple outline of all the steps involved in the process that are directly under the control of the establishment.

5.       On-Site Confirmation of Flow Diagram: The HACCP team should perform an on-site review of the operation to verify the accuracy and completeness of the flow diagram, and modifications should be made to the diagram as needed. After these first five preliminary tasks have been completed, the following seven principles of HACCP are applied.

Benefits of Implementing a HACCP Plan

·        Reduction in product loss

·        Increase in product quality

·        Better inventory control

·        Consistency in product preparation

·        Increase in profit