|Food, Nutrition and Agriculture 15 - Food safety and trade (1995)|
|Food safety through HACCP - The FAO approach|
The HACCP system as applied for food safety management uses the approach of controlling critical points in food handling to prevent food safety problems. It is a system for identifying specific hazards and preventive measures for their control, The system comprises seven principles:
· Principle 1. Identify the potential hazards associated with food production at all stages, from growth, processing, manufacture and distribution to the point of consumption. Assess the likelihood of occurrence of the hazards (risk assessment) and identify preventive measures for their control (risk management).
· Principle 2. Determine the points, procedures and operational steps that can be controlled to eliminate the hazards or minimize their likelihood of occurrence; these are the critical control points (CCPs), A step means any stage in food production and/or manufacture including receipt and/or production of raw materials, harvesting, transport, formulation, processing, storage, etc.
· Principle 3. Establish critical limits which must be met to ensure that the CCPs are under control.
· Principle 4. Establish a system to monitor control of CCPs by scheduled testing or observations.
· Principle 5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
· Principle 6. Establish procedures for verification which include supplementary tests and procedures to confirm that the HACCP system is working effectively.
· Principle 7. Establish documentation concerning all procedures and records appropriate to these principles and their application.
Recognizing the importance of HACCP to food control, the twentieth session of the Codex Alimentarius Commission, held in Geneva, Switzerland from 28 June to 7 July 1993, adopted Guidelines for the Application of the Hazard Analysis Critical Control Point (HACCP) System (Codex Alimentarius Commission, 1995b), The commission was also informed that a draft revised General Principles of Food Hygiene would incorporate the HACCP approach,