How to implement HACCP

Precedent to application of HACCP, your organization must firstly establish Prerequisite Programs (PRPs) such as good hygienic practices as per Codex Alimentarius. These PRPs, including training, must be fully operational in order to facilitate the successful application and implementation of the HACCP system.

Implementation of HACCP consists of tasks which are followed in logical sequence as per below:

• Assemble a HACCP team – This must be a multidisciplinary team (recommended). There must be appropriate specific product knowledge and expertise available as they will spearhead the development and implementation of HACCP. If not practicable, contact www.haccp.ae.
  

• Describe the product – Full description of the product must be made available to include relevant information such as composition, labelling, packaging, shelf life, storage condition, distribution method etc. Your organization may categorize the products if you have multiple products to describe.
  

• Identify intended Use – What are the expected uses of your products? Is it a ready-to-eat (RTE) product? Does it require cooking prior to consumption? Do not forget to identify consumer groups who belong to vulnerable population such as infants, children, elderly, pregnant women etc.
  

• Construct flow diagram – A flow diagram covers all the steps in your process operation for specific product. This also includes all the previous and following steps from start to finish of your operation.
  

• Onsite confirmation of flow diagram – The HACCP team must ensure that all steps in the flow diagram are captured, including all stages and hours of operation as possible.
  

• List all potential hazards in each step in the flow diagram, conduct hazard analysis and identify control measures (PRINCIPLE 1) – In each step in the flow diagram, the HACCP team must list all potential hazards that are reasonably expected to occur. Conduct hazard analysis by assessing the likelihood of occurrence of identified hazard and the severity of its adverse health effect. Consider control measure(s) to be applied for identified hazards.
  

• Determine Critical Control Point (CCP) (PRINCIPLE 2) – This can be facilitated by the application of decision tree or any similar methodology.
  

• Establish critical limit for each CCP (PRINCIPLE 3) – Critical limit is a measurable value (recommended). For example, temperature, time, pH, moisture level etc.
  

• Establish monitoring procedure for each CCP (PRINCIPLE 4) – This is the frequency of checking to ensure that each CCP remains in control. It may vary so long that your organization be able to detect loss of control at CCP.
  

• Establish corrective actions (PRINCIPLE 5) – When deviation from critical limit has been encountered, actions must be undertaken to bring back CCP under control and to prevent recurrence.
  

• Establish verification procedures (PRINCIPLE 6) – Verification activity will enable your organization to determine if your HACCP system is working correctly. This must be done by independent person(s) not involved in monitoring activities.
  

• Documentation and recordkeeping (PRINCIPLE 7) – This is essential to the implementation of HACCP as documents and records will evidence compliance to the requirements of HACCP.