What does HACCP stand for? 7 Principles of HACCP

What does HACCP stand for? 7 Principles of HACCP What does HACCP stand for?

HACCP is an acronym which most persons would have heard at some time or another. HACCP stands for Hazard Analysis Critical Control Point.

HACCP was first introduced by the U.S. National Aeronautics and Space Administration (NASA) working in conjunction with Pillsbury to provide astronauts with safe food that has a long shelf life whilst in space.

The preventative based approach used in HACCP relies heavily on the creation of accurate HACCP plans to mitigate potential hazards for each product. A HACCP plan is based on the seven principles of HACCP which are outlined below:

Conduct a hazard analysis.

Determine the CCPs. Establish critical limits.

Establish monitoring procedures.

Establish corrective actions.

Establish verification procedures.

Establish record-keeping and documentation procedures.

The seven principles HACCP employs is supported by Good Manufacturing Practices (GMPs) which form the foundation of the HACCP program. Some of the prerequisite programs covered by the GMPs are Equipment Maintenance, Sanitation, Pest control, Training, Traceability and Recall, just to name a few.

Implementing HACCP is by no means an easy task as the success of HACCP is dependent on Management’s commitment to the program as well as it requires that each employee understands and follows the guidelines of the prerequisite programs. It, therefore, dictates that one must have a very robust HACCP training program. HACCP training may be conducted by a designated employee of the company who has been HACCP certified by external HACCP trainers who possess valid HACCP and Train the Trainer certifications.

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