Do you know the HACCP approach? Discover the principles of this indispensable method for your establishment.
Definition: what is HACCP (Hazard Analysis Critical Control Point)
The HACCP translates into French as "Hazard Analysis and Critical Control Point". Often considered as a "standard", the term is not however exact. The names of HACCP system, HACCP method or approach are more correct.
The HACCP system is an internationally recognized management system for reducing food safety risks during all stages of the production chain (from product manufacturing to consumption). This includes chemical, biological and physical hazards.
Under a HACCP management system, potential food safety hazards are identified and addressed at specific points in production, distribution and consumption. Any business that manufactures, processes or handles food products should use a HACCP system to eliminate food safety hazards. And restaurants are the first ones concerned!
💡 For the record, the term HACCP approach was implemented by NASA. As part of the Apollo space program, the goal was to prevent and eliminate any biological, physical, or chemical hazards to the astronauts. Food safety had to be perfectly controlled!
The 8 principles of HACCP
1. The scope of the study
The first step is to identify where significant hazards are likely to occur and list the steps in the process. As part of the HACCP plan, the HACCP team focuses on hazards that can be prevented, eliminated or controlled. A rationale for the inclusion or exclusion of the hazard is reported and possible control measures are identified.
2. Conduct a hazard analysis
Risk analysis identifies hazards that can cause injury or illness if left uncontrolled.
The following factors should be considered in this analysis:
- the skill level of the restaurant employees,
- food transportation,
- the service of the elderly, the sick, very young children and immunocompromised people,
- thawing of potentially hazardous foods,
- a high degree of food handling and contact,
- adequate equipment for food preparation and storage,
- the method of preparation.
After determining if the factors can influence the severity of the hazard to be controlled, the next step is to determine their likelihood. This involves listing the hazards associated with each step in the food flow and the measures needed to control those hazards.
3. Identify critical control points for control
A critical control point (CCP) is a step (or procedure) where food safety hazards can be prevented, eliminated or reduced to acceptable levels by applying a control. A CCP decision tree will be used by the HACCP team to identify critical control points. In some cases, more than one critical control point is needed to control a single food safety hazard. To ensure food safety, the number of CCPs required depends on the processing steps.
4. Establish critical limits (Setting thresholds)
To prevent, eliminate, or reduce the occurrence of a food safety hazard, a critical limit (CL) for a biological, chemical, or physical parameter must be maintained. In most cases, the critical limit is a measurement based on scientific literature or regulations, such as time, temperature, water activity (aw), pH or weight.
5. Monitor critical control points (CCP hazard control)
At each critical control point, the HACCP team will describe the monitoring procedures for measuring the critical limit. The measurement procedures shall specify how the measurement will be made, when it will be made, who will make the measurement, and how often it will be made.
6. Corrective actions (CCP given failure: Critical Control Point)
Whenever a critical limit is exceeded, corrective action is taken. To prevent potentially hazardous foods from entering the food chain, the HACCP team will identify what actions will be taken and what actions must be taken to correct the process. The process generally involves identifying problems and taking action to prevent them from recurring.
7. Verification (Effective operation or not)
As part of the verification activities, the HACCP team may perform CCP audits, record reviews, reviews of previous shipments, instrument calibrations and product testing.
8. Record keeping (procedures, records and traceability)
In order to demonstrate that food has been produced safely, the HACCP plan records information. These records should include information on the HACCP team, product description, flow charts, hazard analysis, identified CCPs, critical limits, monitoring system, corrective actions, record keeping procedures and verification procedures.
The impact for the actors of the collective catering
Here are the three main impacts of the HACCP practice on the actors of the collective catering.
Mastery of HACCP good practices
The actors of the collective catering must respect strict rules as regards food safety. Respecting the nature of the chain, disinfecting the premises, handling foodstuffs, monitoring temperatures and the cleaning process... It is essential to know the basics.
Food hygiene diagnosis
If you want your food service establishment to have impeccable food hygiene, then you need to take a number of actions. First, you need to identify the things that need corrective action. Secondly, you have to determine the specifications with the measures to be implemented. Finally, all the information in the specifications must be updated to have a reference.
Staff hygiene
Staff hygiene is also important in the HACCP procedure. They are the main carriers of bacteria, pathogens and even disease. As the staff handles foodstuffs, from cooking to distribution, it is essential that they are equipped with the right work equipment. They must wear appropriate gloves, gowns and shoes, and must also undergo HACCP training in order to be aware of biological risks. The hygiene of the personnel also requires a hand washing device associated with a soap dispenser.
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