1. Food safety standard and HACCP
May 22, 2023Qamar
Through the study and management of biological, chemical, and physical risks
throughout the production, handling, and distribution of raw materials as well
as the manufacture, distribution, Food safety standard and HACCP and
consumption of finished goods, HACCP is a management strategy that
addresses food safety.
HACCP is a management method that addresses food safety by analyzing
and controlling biological, chemical, and physical risks throughout the
production, handling, and distribution of raw materials as well as the
manufacture, distribution, and consumption of finished goods.
What is the distinction between food safety and
HACCP?
Only critical control points (CCPs), which are basically the same as process
preventative controls, are included in the HACCP programmed. The PMO
addresses biological dangers related to the manufacturing of Grade A milk.

2. Therefore, the FDA only specifies that a food safety plan be used to address
physical and chemical threats.
Why is HACCP important in food safety?
By limiting the dangers that could be present in food, a HACCP plan’s
implementation lowers the risks for consumers. Additionally, it lessens the
need to recall any goods that could have been tainted by processing or
human mistake. Hazards to food safety are a top concern for food firms,
according to HACCP.
What are the 7 principles of HACCP?
There are seven main ideas that are applied while developing HACCP plans
that fulfil the stated goal. These guidelines cover risk analysis, CCP
identification, setting critical limits, monitoring protocols, remedial measures,
verification techniques, record-keeping, and documentation.
What is the ISO standard for food safety?
A certification standard known as ISO 22000 outlines the general
specifications for a food safety management system. Food safety standard and
HACCP explains the steps a company must take to demonstrate its ability to
control food safety hazards and ensure that food is safe for human
consumption.
What is ISO 22000 standard?
A food safety management system must meet the standards of ISO 22000 in
order to be certified. It outlines the steps an organisation must take to prove
that it can manage risks to food safety in order to guarantee that food is safe.
Is HACCP part of ISO?
The Codex Alimentarius Commission’s Hazard Analysis and Critical Control
Point (HACCP) system’s guiding principles and implementation procedures
are integrated into ISO 22000.
What is quality food standard?
The word “food quality” often refers to the whole of a food item’s qualities and
characteristics that the consumer finds acceptable. These Food safety standard
and HACCP quality characteristics include visual aspects like size, shape,
gloss, color, and consistency as well as physical aspects like texture, flavor,
and nutritional value.

3. What are the principles of food safety?
Clean, Separate, Cook, and Chill are the four steps to ensure food safety.
Cleaning, separating, cooking, and chilling are the four easy actions you can
do at home to prevent food poisoning for yourself and your loved ones.
Who created HACCP?
The U.S. National Aeronautics and Space Administration (NASA) and
Pillsbury first developed the HACCP concept in the 1960s to ensure
crumb- and pathogen-free food that had extensive shelf-life properties
for space travel. This was the first time that the food had to be subject to
pathogen surveillance and measurement.
What is the most important principle in HACCP?
The HACCP plan’s most crucial principle is hazard analysis. This vital
procedure detects the potential risks from biological, chemical, or physical
events at each stage of your production process.
NATIONAL ADVISORY COMMITTEE ON
MICROBIOLOGICAL CRITERIA FOR FOODS
The U.S. Department of Agriculture’s (USDA) National Advisory Committee on
Microbiological Criteria for Foods (NACMCF) is an advisory body that includes
representatives from the USDA’s Food Safety and Inspection Service, the
Department of Health and Human Services’ Centers for Disease Control and
Prevention, the Department of Commerce’s National Marine Fisheries
Service, and the Department of Defense’s Office of the Surgeon General.
Regarding the microbiological safety of foods, NACMCF advises and makes
recommendations to the Secretaries of Agriculture and Health and Human
Services.

4. EXECUTIVE SUMMARY
In 1995, the Hazard Analysis and Critical Control Point (HACCP) Working
Group was once again constituted by the National Advisory Committee on
Microbiological Criteria for Foods (Committee). Reviewing the Committee’s
HACCP paper from November 1992 and contrasting it with the most recent
HACCP guidelines created by the Codex Committee on Food Hygiene was
the main objective. The Committee revised and added definitions, added
sections on prerequisite programmed, education and training, and
implementation and maintenance of the HACCP plan based on its review, and
made the HACCP principles more succinct. It also revised and provided a
more detailed explanation of how to apply the principles, as well as an
additional decision tree for identifying critical control points (CCPs).
The Committee reiterates its support for HACCP as a practical and effective
method for ensuring the safety of food from harvest to consumption.
Because it takes time to get results, microbiological testing is rarely an
efficient way to monitor CCPs in the context of HACCP. The majority of the
time, physical and chemical testing, together with visual observations, are the
best ways to monitor CCPs. Microbiological criteria do, however, help to
validate the overall efficacy of the HACCP system.

5. The Committee thinks that the HACCP principles ought to be standardized to
provide consistency in education and the implementation of the HACCP
system by business and the government. The National Academy of Sciences
advises that each food institution design its own HACCP system that is
specific to its unique product, processing, and distribution circumstances.
Management must be dedicated to a HACCP strategy in order for a HACCP
programmed to be efficiently executed. Management’s commitment will show
that it is aware of the advantages and drawbacks of HACCP and that it
includes staff education and training. Benefits include improved resource
management and prompt issue resolution in addition to increased guarantee
of food safety.
This guidance was created by the committee to help the food sector and its
sponsored organizations adopt HACCP systems.
DEFINITIONS
A series of inquiries to help determine if a control point is a CCP is known as a
CCP Decision Tree.
Control: Managing an operation’s environment to keep it compliant with
predetermined standards. The situation in which the necessary steps are
taken and the requirements are satisfied.
Any method or procedure that may be utilized to prevent, get rid of, or lessen
a serious risk is a control measure.
Any stage at which biological, chemical, or physical elements can be
managed is referred to as a control point.
Corrective Action: The steps taken after a deviation.
Criteria: A requirement that may be used to make a judgement or conclusion.
A phase at which control can be used and is necessary to avoid, eliminate, or
significantly minimize a risk to food safety.
Failure to reach a certain threshold: Deviation.
HACCP: A methodical strategy of identifying, assessing, and controlling risks
to food safety.

6. HACCP Plan: The written document that outlines the protocols to be followed
and is based on the HACCP principles.
The team in charge of creating, putting into practice, and maintaining the
HACCP system is known as the HACCP Team.
A biological, chemical, or physical substance that poses a risk of disease or
harm in the absence of control is referred to as a hazard.
Hazard analysis is the procedure of gathering and assessing data on risks
connected to the food under examination in order to determine which are
important and need to be addressed in the HACCP plan.
HACCP PRINCIPLES
HACCP is a systematic process for locating, evaluating, and reducing risks to
food safety that is based on the following seven principles:
The first rule is to analyze the risks.
Finding the critical control points (CCPs) is the second principle.
Establish essential limitations is the third rule.

7. Establish monitoring protocols (principle 4).
The fifth principle is to take remedial action.
Establish processes for verification (principle 6).
Establish processes for record-keeping and documentation in accordance with
principle 7.
GUIDELINES FOR APPLICATION OF HACCP PRINCIPLES
Introduction
Through the study and management of biological, chemical, and physical risks
throughout the production, handling, and distribution of raw materials as well
as the manufacture, distribution, and consumption of finished HACCP is a
management approach that deals with Food safety standard and HACCP.
Management’s commitment to the HACCP principle is essential for the
successful execution of a HACCP strategy. Staff members understand the
importance of producing safe food thanks to top management’s unwavering
support of HACCP.
All areas of the food business, including planting, harvesting, processing,
manufacturing, distributing, and marketing, as well as the preparation of food
for consumption, can apply HACCP. The creation and execution of successful
HACCP plans depend on prerequisite initiatives like current Good
Manufacturing Practices (camp’s).
Prerequisite Programs
The HACCP system must be based on strong pre-existing programmed in
order to provide safe food items. Appendix A is a set of frequent required
programmed examples. Each sector of the food business is responsible for
setting up the circumstances required to safeguard food while it is in their
care. The use of camp’s has historically been used to achieve this. Today, it is
believed that these circumstances and behaviors are necessary for the
creation and execution of successful HACCP strategies. The fundamental
environmental and operational conditions required for the production of
healthy, safe food are provided by prerequisite programmers. Many of the
requirements and procedures are outlined in federal, state, and municipal
laws and regulations (such as the Food Code and camps’). The Codex
Alimentarius’s General Principles.

8. Each HACCP plan’s design and execution should consider the existence and
efficacy of precursor programmed. All required programmed have to be kept a
record of and periodically audited. Programmed for prerequisites are created
and administered independently of the HACCP plan. A HACCP plan,
however, may include certain elements of a preparatory programmed. To
minimize unanticipated equipment failure and productivity loss, for instance,
many companies implement preventative maintenance practices for
processing equipment. The HACCP team may determine, while creating a
HACCP plan, that routine calibration and maintenance of an oven should be
listed as a verification activity. Additionally, this would guarantee that every
item in the oven is prepared to the required minimum internal temperature.
Education and Training
The management and staff must be informed and trained on the significance
of their part in creating safe foods in order for a HACCP system to be
successful. Food safety standard and HACCP Information on how to control
foodborne dangers relating to all links in the food chain should also be
included. It is crucial to realize that in order for HACCP to operate effectively,
staff must first comprehend what it is and then acquire the requisite skills.
Working instructions and procedures that describe the duties of staff
monitoring each CCP should be included in specific training sessions.
The management must allot enough time for in-depth instruction and training.
The supplies and tools required to do these activities must be made available
to the staff. A key requirement for a HACCP plan’s successful execution is
effective training.
Assemble the HACCP Team
Creating a HACCP team of experts with specialized knowledge and skills
relevant to the product and process is the first step in creating a HACCP
strategy The group is in responsible of developing the HACCP plan. The team
need to be multidisciplinary and comprise experts in engineering, production,
sanitation, quality control, and food microbiology, among other fields. Local
employees that are directly involved in the business should be a part of the
team as they are better aware with its quirks and restrictions. Additionally, this
helps people who must carry out the plan to have a feeling of responsibility. If
there are any possible biological, chemical, or physical dangers with the
product, the HACCP team may require support from outside specialists.
Conduct a hazard analysis (Principle 1)

9. The HACCP team does a hazard analysis and selects suitable control
measures after taking care of the earlier duties mentioned above. The goal of
the hazard analysis is to create a list of potential dangers that, if ineffectively
handled, are fairly likely to result un harm or sickness. A HACCP plan would
not need to take into account hazards that are not logically expected to arise.
In the hazard analysis, it’s crucial to take into account the components and
raw materials, each stage of the production process, product storage and
distribution, and final preparation and consumer use. Safety and quality issues
must be separated when performing a hazard analysis. An agent that is
biological, chemical, or physical is known as a danger.
There are two phases to doing a hazard analysis. The first step, identifying
hazards, may be compared to a brainstorming session. The HACCP team
assesses the product’s elements, the steps taken at each stage of production,
the tools used, the completed product, and its method of storage and
distribution., as well as the intended purpose and target market. The team
compiles a list of possible biological, chemical, or physical risks that may be
added, amplified, or controlled at each stage of the production process based
on this review. Examples of possible questions to think about while identifying
potential dangers are provided in Appendix C.
The significance of risks found in one operation or facility that produces the
same or a comparable product may not apply to another operation. For
instance, the likelihood of metal contamination may be high in one facility but
not in another due to variances in equipment and/or an efficient maintenance
programmed. For future use, a summary of the HACCP team’s discussions
and the justification created during the hazard analysis should be retained.
The hazard analysis and the HACCP plan will benefit from this knowledge in
the future when they are reviewed and updated.
Three instances of applying a logic sequence when doing a hazard analysis
are provided in Appendix D. These are biological hazard examples, but
chemical and physical danger considerations are just as significant. For
illustrative purposes, see Appendix D.
Determine critical control points (CCPs) (Principle 2)
A critical control point is an action that can be controlled and is crucial to
preventing, eliminating, or reducing a risk to acceptable levels for food safety.
When assessing CCPs, it is important to take into account any prospective
risks that are justifiably likely to result in disease or damage in the absence of
their control.

10. Identifying CCPs completely and accurately is essential for minimizing risks to
food safety. In order to identify which process steps are CCPs, the HACCP
team requires the data produced during the hazard analysis.The usage of a
CCP decision tree (examples of which are provided in Appendices E and F) is
one method for making it easier to identify each CCP.
Establish critical limits (Principle 3)
A biological, chemical, or physical characteristic must be regulated at a CCP
to a maximum and/or minimum value in order to avoid, eliminate, or minimize
the occurrence of a food safety hazard to an acceptable level. To discriminate
between safe Food safety standard and HACCP and harmful operating conditions
at a CCP, a critical limit is employed. Critical limitations should not be
confused with operational limits, which are set for reasons other than
maintaining the safety of food.
To guarantee that the identified risks are avoided, handled, or reduced to
tolerable levels, each CCP will comprise one or more control measures. Each
control measure has one or more crucial limitations that go along with it.
Temperature, time, physical dimensions, humidity, moisture content, water
activity (aw), and others may all serve as critical constraints.
The preparation of beef patties is one instance (Appendix B). The procedure
need to be planned to guarantee the creation of a secure product. Enteric
infections, such as salmonellae and verotoxigenic E. coli O157:H7, were
deemed to be the most serious biological dangers for cooked pork patties.
Additionally, it is during the cooking process that control may be used to lower
the intestinal pathogens to a tolerable level. It is essential to have accurate
knowledge of the anticipated concentration of pathogens in the raw patties,
their heat tolerance, the variables influencing how well they heat up, and the
section of the patty which warms the slowest in order to guarantee that an
appropriate level is routinely obtained.
Establish monitoring procedures (Principle 4)
Food safety standard and HACCP scheduled series of observations or
measurements is known as monitoring. Its purpose is to determine if a CCP is
under control and to provide an accurate record that can be used for
verification in the future. Three key objectives are served by monitoring. First,
monitoring is crucial for managing food safety since it makes it easier to keep
track of the process. Action can be made to regain control of the process if
monitoring shows a tendency towards loss of control in order to prevent a
departure from a critical limit. Monitoring is utilized to ascertain when a CCP

11. has a loss of control and a deviation, i.e., when a critical limit is exceeded or
not met. An suitable remedial action must be implemented when a deviation
occurs.
For each CCP, allocating monitoring responsibilities is a crucial factor. The
difficulty of monitoring as well as the quantity and kind of CCPs will determine
the specific assignments. People that oversee CCPs are frequently employed
in production (such as line supervisors, carefully chosen line employees, and
maintenance staff), as well as quality control when necessary.These people
need to be skilled in the monitoring approach they are in charge of, thoroughly
comprehend the need for monitoring and its significance, be objective in their
reporting and monitoring, and provide accurate monitoring data. Employees
should also get training on the steps to take if there is a tendency towards a
loss of control so that changes may be implemented as soon as possible to
ensure that the process stays under control.
Establish corrective actions (Principle 5)
Recognizing health hazards and developing strategies to eliminate or reduce
them are goals of the HACCP system for food safety management and the
food safety standard. I However, deal conditions are not always present, and
there could be deviations from standard practices.. Keeping potentially
dangerous goods out of consumers’ hands is a key goal of remedial efforts.
Corrective measures are required when specified critical limits are exceeded.
Consequently, remedial measures have to contain the following components:
Determine the root of the non-compliance, address it, decide how to dispose
of the non-compliant product, and document the corrective steps that have
been implemented. Specific remedial actions for each CCP should be planned
out in advance and included in the HACCP plan..
Establish verification procedures (Principle 6)
Verification is described as the processes that, in addition to monitoring,
establish the accuracy of the HACCP plan and confirm that the system is
working in accordance with it. The NAS (1985) (2) said that a HACCP
system’s primary scientific input is around correctly identifying the dangers,
key control points, critical limits, and putting in place appropriate verification
processes. These procedures should be followed while creating,
implementing, and maintaining the HACCP plans and system. Figure 2
illustrates a verification timetable as an example.
Verification includes determining if the Food safety standard and HACCP system
at the plant is operating in accordance with the HACCP plan. Since adequate

12. verified protections are put in early, an efficient HACCP system requires little
product testing.
In addition, an impartial, independent body should periodically carry out a
thorough verification of the HACCP system. These authority may reside inside
or outside the food operation. In addition to an on-site inspection of all flow
diagrams and the pertinent data from the plan’s execution, this should include
a technical evaluation of the hazard analysis and each component of the
HACCP plan. To make sure that the HACCP plan is resulting in the
management of the risks, a thorough verification that is independent from
other verification methods must be carried out. The HACCP team adjusts the
HACCP plan as appropriate if shortcomings are found as a consequence of
the thorough verification.
Regulating bodies, internal corporate staff members, and outside specialists
all participate in verification efforts.
Reference
 https://safefoodalliance.com/food-safety-resources/haccp-overview/
 https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-
principles-application-guidelines
 https://www.flowcrete.eu/en-gb/campaigns/food-safe-flooring/what-is-a-haccp-
food-safety-management-system-and-how-does-it-relate-to-flooring/