FOOD HYgIENE & SAFETY 23
Identyfying critical control
points to cut food illnesses
Hazard analysis critical control point is the
3. Determine Critical Limits.
food safety programme most widely utilised
4. Establish Monitoring Procedures.
5. Establish Corrective Action Procedures.
and accepted for achieving the goal of food
6. Establish Verification Procedures.
safety. Kerry Beach reports.
7. Implement Record Keeping.
Ensuring the correct controls are in place for
identified hazards is essential to a successful programme.
ood safety has drawn greater attention from In order to properly determine CCPs, one must
F
consumers and food industry professionals have knowledge of quality programmes, prerequisite
over recent years. Due to an increase in programmes, and the definition of a CCP. Quality
awareness and a desire to prevent food- programs consist of, but are not limited to, supplier
borne illness and injury, governments and industry control programs, raw material and finished product
professionals have sought out preventive programmes specification, analytical procedures, and process control
for assuring food safety. The programme that is most procedures. Prerequisite programmes include sanitation,
widely utilised and accepted for achieving this goal is Good Manufacturing Practices (GMPs), pest control,
Hazard Analysis Critical Control Point (HACCP). chemical control, and allergen control. Both quality
Even in its earliest stages, the goal of HACCP was to programmes and prerequisite programmes must be
identify Critical Control Points in the process that must fully established prior to the development of a HACCP
be controlled to ensure safe product. The first steps in Plan. Without them, there will be an excessive number
the development of any HACCP plan are to identify of CCPs and the facility will have difficulty managing this
potential hazards associated with the raw materials and programme.
process and determine whether or not the control of Examples of common CCPs are: Pasteurisation or
these hazards will require a CCP. HACCP is outlined in other kill steps; pH; Metal detection; Filtration; Cleaning
the form of seven sequential principles: of glass packaging; Fill temperatures; Cooling time;
1. Conduct a Hazard Analysis. X-ray.
2. Identify CCP(s). AIB has a set of guidelines that apply to nearly all
☞
Table 1. Process Hazard Analysis Steps
(1) (2) (3) (4) (5)
List every Raw Does this raw Is the hazard(s) Is this hazard ELIMINATED Can a viable product
Material with material or process identified in Column (reduced to an acceptable still be produced
significant hazard(s) step INTRODUCE 2 CONTROLLED level) at this or a later process if the process step
as previously or INTENSIFY a by Support step? listed in Column 4
identified in the potential food safety Programme(s) fails?
Raw Material Hazard hazard? Consider (Prerequisite or If YES, identify the last
Analysis. only hazards with Process)? process step where it will be If YES, this step must
a significant risk. Eliminated. be considered a CCP:
List every process (Use Likelihood and If YES, list all of the identify the CCP
step from Receiving Severity to help Support Program(s) Note: If no Control or number.
to Shipping, shown determine this.) that will control Elimination is identified in
on the Process Flow the introduction or Column 3 or 4 and these are If NO, this is not
Diagram in the Plan. If YES, identify intensification of the necessary for food safety, you a CCP. Enter NO
hazard(s). (Be as hazard(s) identified must stop, modify the step, and justification
specific as possible in Column 2. process, product, or Support for answer (Viable
when listing the Programmes. Product, Process
hazard and its Control, similar
source.) elimination further
on in the process,
etc.).
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