HACCP FOOD SAFETY ACADEMY NIGERIA’s Post

DEVELOPING AN HACCP PLAN ☑️ Hazard Analysis & Critical Control Points [HACCP] system was established in the 50's by scientists at the Pillsbury company to protect food for astronauts in space. ☑️ It is a science-based systematic approach & risk assessment tool designed to identify & assess specific hazards, including chemical, biological & physical, & now radiological hazards. ✔️ It's focus is on Control & prevention throughout the food production process, instead of reliance on finished product testing. ☑️ Hazard Analysis and Critical Control Points system has become the universally recognized & acceptable method of food safety assurance. 🌎 The World Health Organization [WHO] has for over 60 yrs recognized the importance if the HACCP system for the prevention of foodborne diseases & has played an important part in its DEVELOPMENT, PROMOTION & GROWTH ✔️ 🔥 it is the passport with unlimited visa, the "Carte Blanche" for every SME to export across the world 🍠 Over the years, the approach to HACCP use has changed slightly. ☑️ To conduct assessment, Codex Alimentarius suggests 12 steps: ✔️ Assemble a team ✔️ Describe the product ✔️ Identify intended use ✔️ Construct flow diagram ✔️ Perform on-site verification ✔️ Conduct Hazard Analysis ✔️ Describe CCPs ✔️ Establish Critical Limits ✔️ Establish monitoring system ✔️ Corrective action ✔️ Verification ✔️ Record keeping 🍠 Based on questions often asked, a number of these steps warrant additional considerations & clarification in the development of your HACCP plan ✅️ HOW DO I CONDUCT HAZARD ANALYSIS, ✔️ The diverse team approach supports completion of a well-rounded analysis ✔️ To ensure a good understanding of the basics of the HACCP philosophy, training them is important ✅️ IS IT SUFFICIENT TO CHECK ONLY FOR THE INTENDED USE OF THE PRODUCT? ✔️ While the intended use should be the focus of your plan, unintended uses should also be considered ✅️ HOW DO I IDENTIFY A CCP? ✔️ It can be done with the help of a decision tree ✅️ ARE THERE RULES FOR MONITORING OF CCPs? ✔️ For the monitoring & record system, a continuous control is often requested ✅️ DO CORRECTIVE ACTIONS NEED TO BE PREDEFINED? ✔️ Prior to any incident, it is advisable for the HACCP team to clearly define corrective actions that would be taken in case of non-compliant of CCPs ✅️ WHAT DO THE VERIFICATION PROCEDURES INCLUDE? ✔️ The 1st verification check is usually by a supervisor or a TRAINED member of the team ✔️ These Controls completed[by set timeline, whether hourly, shift, or otherwise]as defined in the HACCP plan ✔️ The next level of verification is the Control that the calibration of the equipment used in the defined frequency ☑️ The last level of VERIFICATION/VALIDATION is the analysis of complaints 🔥 HACCP continues to provide valuable process in safe food production & the BEST tool for every SME info@haccpacademy.com.ng #haccp #foodsafety #fao #usaid #sme #smedan #nepc #qa #exportcouncil