7 HACCP Principles to Be Aware Of
A food business is responsible for complying with standard food laws and regulations. All food businesses operating in Canada must prepare, keep, and maintain a written preventive control plan that meets the requirements of section 89 of the Safe Food for Canadians Regulations (SFCR). Therefore, it’s crucial that you acquire an HACCP certification course in Canada.
What is HACCP? The Hazard Analysis and Critical Control Point (HACCP) is a scientific and systematic system of identifying and evaluating risks and hazards that may occur during food production and operations. It’s an effective and rational method and plan of ensuring the safety of food from harvest to consumption. HACCP was first developed by NASA working with Pillsbury to guarantee pathogen-free food with an expanded shelf-life for space travel. HACCP has now become a necessity to ensure the prevention of food-borne diseases.
How does the HACCP do that? HACCP identifies high risk foods, assesses their risk factors, alters and makes changes as required to reduce the risk factor, and monitors the overall food handling through paying attention to ingredients and temperatures.
HACCP plans comprise of 7 principles as standardized by the Codex Alimentarius Commission. Here’s what you need to know about them.
1-Conduct a Hazard Analysis
To identify all potential hazards and risks at every step of the process from the beginning to the end. It’s a multi step process of identifying, evaluating, and then implementing control measures so any physical, chemical, or biological agent is not present.
2-Determine the Critical Control Points (CCPs)
Critical Control Point is an essential step or procedure during which control can be applied. It’s important to determine the point during the procedure to remove, prevent, or reduce a food safety hazard to an acceptable level.
3-Establish Critical Limits
To specify and validate maximum or minimum value at CCPs that must be achieved to assure the safety of food.
4-Establish a System to Monitor Control of the CCP
Monitoring is the examination or measurement used to evaluate if a CCP is at its critical limits.
5-Establish Corrective Actions
This is if there is a variance or loss of control during the monitoring or if there are any unforeseen hazards. A corrective action is implemented to ensure control of the CCP. They should be developed in case there are any deviations from the CCP.
6-Establish Record Keeping Procedures
An effective documentation system must be established for monitoring and verification records of the operation of the system.
7-Establish Verification Procedures
Establishing procedures and evaluations to decide if the plan is working correctly.
Upon revising the HACCP principles, the Codex Alimentarius Commission agreed that they were applicable to all businesses and should remain untouched.
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