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Safefood 360 HACCP Module Overview

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George @ Safefood 360°

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Posted 29 January 2012 - 04:10 PM


The HACCP planning process is perhaps one of the most difficult jobs of work to be undertaken in establishing our food safety management plan or system. It is often characterised more by what we miss or get wrong than what we get right. This is due to a number of reasons including:

  • Failure to identify or risk assess some hazards
  • Poor validation
  • Over-complex and unworkable HACCP systems
  • Ineffective monitoring and corrective actions leading to failures
  • Misunderstanding of the methodology
  • Lack of information to drive proper planning

There are a number of models which define the steps to be taken when conducting a HACCP study but all work to the seven discrete activities that are necessary to establish, implement and maintain a HACCP plan, and these are referred to as the 'seven principles' in the Codex Guideline (1997). These principles are used and referenced in almost all global food safety standards and legislation on food safety management. These steps and principles are basically a work flow that should be followed to produce a final HACCP plan.

The seven principles are:


Principle 1: Conduct a hazard analysis.

Identify hazards and assess the risks associated with them at each step in the commodity system. Describe possible control measures.This requires you source and use good quality information to identify specific hazards associated with your products and processes under study. Once hazards are identified, a risk assessment should be conducted to determine the significance of each hazard and whether control is required i.e. Critical Control Point.

Principle 2: Determine the Critical Control Points (CCPs)

A critical control point is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptable level. The determination of a CCP is facilitated by the application of a decision tree. This decision tree has been defined by CODEX and drives the user towards a definitive determination of a point in the process as a CCP.

Principle 3: Establish critical limits.

Each control measure associated with a CCP must have an associated critical limit which separates the acceptable from the unacceptable control parameter.

Principle 4: Establish a monitoring system

Monitoring is the scheduled measurement or observation at a CCP to assess whether the step is under control, i.e. within the critical limit(s) specified in Principle 3.

Principle 5: Establish a procedure for corrective action, when monitoring at a CCP indicates a deviation from an established critical limit.

Principle 6: Establish procedures for verification to confirm the effectiveness of the HACCP plan.

Such procedures include auditing of the HACCP plan to review deviations and product dispositions, and random sampling and checking to validate the whole plan.

Principle 7: Establish documentation concerning all procedures and records appropriate to these principles and their application.


How does Safefood 360 meet these requirements?

Safefood 360 provides a readymade platform and workflow aligned to the 7 principles and various steps required to conduct a HACCP study against CODEX requirements. By using the HACCP module, the user can be confident that they will address all the requirements and principles to produce a robust HACCP plan.

The module is supported by a rich built-in hazard database which assists the user in specific identification of food safety hazards and avoiding generic plans which may lead to failure. This database can be modified and updated for each local plant and act as a repository of validating documents, reports and articles which can be easily uploaded and archived.


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