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Showing posts with label mocroorganisms. Show all posts
Showing posts with label mocroorganisms. Show all posts
HACCP stands for Hazard Analysis and Critical Control Point. It is a system most often heard around food institutions and health care facilities, from production to service, as this pertains to FOOD SAFETY. It is the application of scientific principles in controlling hazards from as they term it, "FARM TO TABLE".
HA of HACCP is the stage in identifying the "where and how" of the hazards. CCP of HACCP is the stage of "controlling and the proof of that control". The goal is to have an end product that is as safe as possible, though not 100%, you are assured that they are doing its best to be so.
The three types of hazards are the biological, physical and chemical hazards. Biological Hazard is the one given most concern in HACCP as this present the greatest risk of developing and that which warrants to be most often affecting and severe. Such hazard points to the presence of pathogens like bacteria (Escherechia coli, Salmonella, Staphylococcus auerus, Campylobacter, Listeria monocytogenes), viruses, yeasts and molds. Chemical Hazard results from contamination of chemicals used for cleaning or sanitizing, improper use of antibiotics/chemicals in production, or even environmental contamination such that of hydrolic fluids (defoaming agents, lubricants). Physical Hazard are the most recognizable as they are contamination of visible products like glass, wood, metal, and plastic.
Below is the 7 guiding principles of HACCP that is said to be the important systematic approach for the application of HACCP.
HA of HACCP is the stage in identifying the "where and how" of the hazards. CCP of HACCP is the stage of "controlling and the proof of that control". The goal is to have an end product that is as safe as possible, though not 100%, you are assured that they are doing its best to be so.
The three types of hazards are the biological, physical and chemical hazards. Biological Hazard is the one given most concern in HACCP as this present the greatest risk of developing and that which warrants to be most often affecting and severe. Such hazard points to the presence of pathogens like bacteria (Escherechia coli, Salmonella, Staphylococcus auerus, Campylobacter, Listeria monocytogenes), viruses, yeasts and molds. Chemical Hazard results from contamination of chemicals used for cleaning or sanitizing, improper use of antibiotics/chemicals in production, or even environmental contamination such that of hydrolic fluids (defoaming agents, lubricants). Physical Hazard are the most recognizable as they are contamination of visible products like glass, wood, metal, and plastic.
Below is the 7 guiding principles of HACCP that is said to be the important systematic approach for the application of HACCP.
- conduct a Hazard Analysis (HA)
- identify critical control point (CCP)
- establish critical limits for CCP
- establish monitoring procedures
- establish corrective actions
- establish record keeping procedures
- establish verification procedures
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