The 7 principles of HACCP - part one

To successfully run a HACCP system in your establishment you will need to follow the seven principles of HACCP. Here are the first three:

• Principle 1: Conduct a hazard analysis – Determine the food safety hazards and identify the preventive measures that can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
• Principle 2: Identify critical control points - A critical control point (CCP) is a point, step or procedure in a food manufacturing process at which control can be applied and as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
• Principle 3: Establish critical limits for each critical control point - Establish critical limits for each critical point. A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point .

There are a further four principles to adhere to, if you want to get HACCP right. Watch out for our next blog. In the meantime, if you would like to know about the HACCP compliant cleaning chemicals that we manufacture, please visit www.blendwell.co.za/Food_Industry_Cleaning_Products.