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H.A.C.C.P.

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What is H.A.C.C.P.? (Hazard Analysis Critical Control Point)

FS Hazards

H.A.C.C.P. - is a documented Food Safety System that “identifies, monitors and corrects all possible hazards in any food preparation process.”

  • It is a worldwide-recognized systematic and preventive approach to food safety.
  • It is a system that identifies and monitors foodborne hazards that can adversely affect the safety of food products.
  • It is a management tool used to protect the food supply chain and production process against microbiological, chemical and other physical hazards.
  • Its systems emphasize the importance of continuous efforts to ensure that processes are under control.
  • It is a preventative approach to control hazards.
  • It is not a stand-alone program but a part of a larger control program.

Implementation of HACCP relies on adherence of Prerequisite Programs (PRP’s).

H.A.C.C.P. Education 

The production of safe food production requires that a H.A.C.C.P plan, as well as retail food stores, and food service operations. This plan will help companies and auditors identify any issues in the process and how they can be addressed. It is important that employees are educated in the H.A.C.C.P process and how they are a part of producing safe food. 

NCH Food Safety will provide training to food manufacturing company to comply with food safety law and adopt H.A.C.C.P principle for safe production of food by using our cleaning chemicals and providing equipment as part of their prerequisite program in establishing their H.A.C.C.P Manual. 

HAACP

History of H.A.C.C.P.

1960’s 
The Pillsbury Company, the US Army Natick Laboratories and the US National Aeronautics and Space Administration (NASA) developed a system that could assure the production of safe foods for the astronauts in their space program

1971
The presentation of the H.A.C.C.P System by the Pillsbury Company at the US National Conference on Food Protection.

1973 
The H.A.C.C.P Principles were incorporated into the USFDA’s regulations for low-acid canned foods.

1985
The US National Academy of Science (NAS) recommended that HACCP approach and mandatory for food processors.

1988 
The USDA and the Department of Health and Human Services (HHS) established the National Advisory Committee on Microbiological Criteria for Foods (NACMCF).

1993 
The 20th session of the Codex Alimentarius Commission adopted the “Guidelines for the application of HACCP System”. The European regulation 93/43 EEU provides the use of the system for the production of food.

1997 
The H.A.C.C.P system and guidelines for its application is includes annex of the “Revised Recommended International Code of Practices – General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3 (1997)

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