Are you a restaurant manager or employee? Then you are certainly familiar with HACCP. However, this food safety management method is sometimes complex to understand. However, it is essential to guarantee the quality and safety of the food in your establishment.
Take stock with our complete guide to the 12 steps of the HACCP method!
The rules of the HACCP approach
The HACCP approach ensures the quality of food by identifying, evaluating and controlling the risks associated with its production and handling. Restaurateurs have a great responsibility in terms of food safety and must implement a sanitary control plan (PMS) to ensure safety throughout the production process. Failure to comply with the rules of hygiene and food safety may result in legal sanctions.
Step 1: The composition of a multidisciplinary HACCP team
To implement HACCP, the creation of a multidisciplinary team is crucial. This team must analyze the production processes to identify the critical points where hazards can occur.
Each member must understand their role and responsibilities. It is important to select individuals with a thorough knowledge of each stage of production and practical experience in implementing HACCP processes. A leader should also be designated for the overall management of the process.
Step 2: Description of the finished product and its use
When setting up a HACCP system, it is essential to have a thorough understanding of the product you want to produce and serve. This means accurately describing the finished product and all the steps involved in its use.
The description of the finished product should include several important pieces of information such as:
- its composition,
- its shape,
- its packaging,
- its shelf life,
- as well as storage and transport conditions.
The goal is to be as specific as possible to identify all potential risks associated with the product.
Be sure to also consider how consumers will use the product:
- How will it be used?
- What precautions should be taken?
- What are the potential risks for customers?
Finally, it is essential to take into account the regulations related to the product:
- What are the standards and regulations in force?
- What are the labelling requirements?
All these requirements must be met to ensure product compliance.
The HACCP standard
Step 3: Identification of the expected use
This step provides a better understanding of how the food will be handled and consumed, and what potential risks are associated with its use. By identifying these potential hazards, you can better understand the dangers that could occur. For example, undercooked meat could contain harmful bacteria that could cause food poisoning.
Step 4: Forming the process and manufacturing diagram (with its on-site verification)
Now that the hazards have been identified, it's time to form your process and create a process flow diagram. This step is crucial to ensure food safety throughout the production process.
Training involves describing each step of production, including the raw materials used, the equipment used, and the control measures needed to avoid hazards. The process should be described in detail and all variables that could affect food safety, such as temperature, processing time and storage conditions, should be considered.
Once you have described each step of the process, you can create a process flow diagram. The flowchart should include all production steps, CCP control measures and associated monitoring points. The flow chart should be easy to follow and understand for all members of the production team.
It is also important to verify the manufacturing diagram on site to ensure that it accurately reflects the actual production process. This means comparing the flow chart with the actual equipment used, raw materials and control measures in place. If differences are identified, the flow chart should be modified accordingly.
Step 5 : Confirmation of the manufacturing steps
Confirmation of the manufacturing steps is an essential step in the production process of any food. It consists in ensuring that each step of the production process respects the food safety standards in force.
Step 6: Hazard analysis
Hazard analysis is a key step in ensuring food safety and protecting customer health. It involves identifying all potential risks and then implementing effective preventive measures to eliminate or reduce them. This allows establishments to avoid financial losses and negative consequences on their reputation, while reinforcing the confidence of their guests in their establishment.
Step 7: Identification of critical control points (CCP)
CCPs(Critical Control Points) are points in the food production process where control measures are essential to prevent, eliminate or reduce identified hazards to acceptable levels. To identify CCPs, one must first understand the entire production process, the raw materials used, the processing techniques, the conditions of storage, distribution and sale of the finished product.
The criteria for identifying a CCP include the likelihood of the hazard occurring, the severity of its impact on consumer health, and the ability to control it.
Once CCPs have been identified, appropriate control measures should be put in place to prevent, eliminate or reduce the risks to acceptable levels. These may include specific processing techniques, temperature control procedures, microbiological testing, traceability systems or regular personnel checks.
Step 8 : Setting critical limits
By establishing critical limits, food safety officials can determine what levels should not be exceeded to ensure food safety. These limits can vary by product, manufacturing process, packaging and storage. Once established, it is crucial to continuously monitor them and check them regularly to ensure compliance with food safety standards.
Step 9: Setting up a procedure for monitoring critical points
Critical control point monitoring involves measuring parameters such as temperature or pH at specific points in the production, processing, packaging and storage of food. Establishing a monitoring procedure in collaboration with stakeholders is necessary to ensure compliance with regulatory standards and to reduce the risk of contamination.
Step 10 : Definition and implementation of corrective actions in case of non-conformity
The 10th step of the HACCP approach consists in implementing corrective actions in case of non-conformity. Analyzing the cause, considering the risks, documenting the actions and evaluating their effectiveness is essential. Quick and effective implementation with clear responsibilities and effective communication is crucial to ensure food safety.
Step 11: Verification of the effectiveness of corrective actions
This step allows to verify the effectiveness of the measures. It must be done regularly to ensure food safety. All the corrective actions taken and the results of the evaluations to be able to follow the progress and make modifications if necessary.
Step 12 : Setting up a documentation system
Finally, the last essential step of the HACCP approach consists in setting up a precise and rigorous documentary system. The documents must describe all the steps of the food safety system, be regularly updated and accessible to all employees.
HACCP training and good practices
Food safety is a major concern, which is why HACCP training is essential. To ensure the quality of the food produced, it is essential that your in-house team is well trained and committed to implementing and managing the HACCP system.
With this training, your team members will understand the fundamentals, critical steps and procedures needed to ensure HACCP is maintained. Ongoing training is also essential to stay current on the latest developments in food safety.
By having a committed team, your establishment will be able to maintain the highest standards of quality and inspire confidence in your customers. HACCP training is an investment that ensures the safety of your customers and the reputation of your restaurant.
During the HACCP training, you will learn the best practices to handle, store and prepare food in optimal hygienic conditions.
You will then be able to control and prevent food handling hazards effectively.
In short, HACCP training is an essential investment for any restaurant owner concerned about the food safety of their customers. It will allow you to comply with legal requirements and offer delicious food in a hygienic environment.
The cost of HACCP certification
The cost of HACCP certification depends on several factors, such as the size of your company and the number of products you produce. Costs can also vary depending on the certification body you hire to conduct the audit.
In general, the costs of certification include the initial audit fee, annual follow-up fees to maintain certification, and fees for any training and technical assistance you may need to comply with the HACCP standard.
Note that HACCP certification can be a significant investment, and the long-term benefits can outweigh the initial costs. HACCP certification can help reduce the risk of product recalls, food poisoning and costly lawsuits, as well as build customer confidence and brand image. And that's priceless!
👉 To go further : HACCP approach in collective catering: the complete guide
