What is HACCP? HACCP Review

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It was jointly developed by Piersberg and NASA in the 1960s to provide food safety for astronauts. This certification standard is highly recognized in countries such as the United States, the United Kingdom, Australia and Canada. HACCP certification is more stringent than QS quality certification, and foods with HACCP certification are less likely to be contaminated during production.

Basic meaning

HA: refers to the process of collecting and evaluating information about hazards and the conditions that lead to the existence of these hazards to determine which hazards have a significant relationship to food safety and need to be taken seriously in the application of HACCP.

CCP: refers to the link where control measures can be implemented on certain potential hazards (some hazards). This link can prevent and eliminate the hazard (some hazards) or reduce them to an acceptable level by taking control measures. Hazard: refers to the biological, chemical or physical factors present in food that can cause potential adverse effects on human health.

Control measure: Any step or action taken to prevent and eliminate a food safety hazard or reduce it to an acceptable level.

HACCP includes 7 principles

1. Conduct hazard analysis;

2. Determine the critical control points;

3. Determine the critical limits of each critical control point;

4. Establish monitoring procedures for each critical control point;

5. Establish corrective actions to be taken when monitoring indicates that a critical control point is out of control;

6. Establish verification procedures to prove the effective operation of the HACCP system;

7. Establish a system of records of all applicable procedures and these principles and their application.

Scope of application

Countries that have promoted and applied HACCP well include Canada, Thailand, Vietnam, India, Australia, New Zealand, Iceland, Denmark, Brazil and other countries. Most of these countries have mandatory implementation of HACCP.

The areas where the HACCP system is implemented include: drinking milk, cream, fermented milk, lactic acid bacteria beverages, cheese, ice cream, raw noodles, tofu, fish and ham, fried meat, egg products, salads, dehydrated vegetables, condiments, mayonnaise, boxed lunches, frozen shrimp, canned food, beef products, pastries, soft drinks, sausages, mechanically cut meat, salt-dried meat, frozen vegetables, honey, high-acid foods, meat and poultry, fruit juice, vegetable juice, animal feed, etc.

Development History

The establishment of the HACCP system began in 1959. At that time, it was mainly to meet the needs of developing space food, that is, how to ensure that the food used in space is 100% safe as much as possible.

In 1971, Pillsbury first proposed the HACCP management concept at the National Conference on Food Protection. A few years later, the US FDA adopted it as the basis for the formulation of acidic and low-acid canned food regulations. After 1974, the concept of HACCP has appeared in a large number of scientific and technological literature.

The United States was the first country to apply the HACCP principles and to enforce HACCP supervision and legislation in food processing and manufacturing.

In October 1989, the U.S. Food Safety and Inspection Service (FSIS) issued “HACCP Principles for Food Production”;

In April 1991, the "HACCP Evaluation Procedure" was proposed;

The "General Rules for HACCP of Frozen Foods" was published in March 1994;

In 1994, FDA published "HACCP Progress for the Food Industry" for food safety assurance measures;

In December 1995, the FDA issued the regulation "Measures for the Safe and Sanitary Processing and Import of Seafood";

In April 1998, FDA announced that juice processors must implement HACCP, and then proposed a management plan including HACCP for egg production.

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