Learn about HACCP Standard

Is your organization in the UAE required to get an HACCP certificate and you are asked to get it for your organization? Are you familiar with HACCP? If not, let us introduce you to this internationally recognized standard that is crucial in ensuring food safety. Whether you are in the food industry or just a curious individual, understanding what HACCP entails can benefit you greatly. In this blog post, we will delve into the history and principles of HACCP as well as its advantages and disadvantages. So buckle up and get ready to learn about how this system works and why it is important for every food-related business!

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. It is a food safety management system that aims to identify potential hazards in the production process and prevent them from occurring. HACCP is a proactive approach to food safety, focused on prevention rather than reaction.

The system involves seven principles that must be applied throughout the entire production process: hazard analysis, identification of critical control points (CCPs), the establishment of critical limits, monitoring procedures, corrective actions, verification procedures and record-keeping/documentation.

Hazard analysis involves identifying all possible hazards that could occur during each phase of production. Once these hazards are identified, CCPs are established where control measures can be implemented to prevent or minimize risks.

Critical limits are set at each CCP to ensure that preventative measures are working effectively. Monitoring procedures then verify this by measuring whether these limits have been met consistently or not.

Corrective actions must also be taken if any deviation occurs from the established critical limits – for example, removing contaminated products or adjusting equipment settings. Verification procedures ensure ongoing effectiveness of the HACCP plan while documentation provides evidence for regulatory compliance purposes.

History of HACCP

The history of HACCP dates back to the 1950s when NASA collaborated with Pillsbury and conducted a study on food safety for astronauts. This led to the development of HACCP, which stands for Hazard Analysis Critical Control Point.

The initial goal was to ensure that food served in space missions was free from harmful bacteria, toxins, or other hazards that could have serious health implications for astronauts. Later on, this process was adopted by many organizations across various industries as a tool to maintain food safety standards.

In the early days of its inception, HACCP was primarily implemented in the meat industry but now it is used across all sectors involved in producing and handling food products like seafood processing plants, dairy farms, packaging facilities etc.

Today HACCP has become an integral part of any food safety management system as it helps identify potential risks at critical control points during production processes and outlines steps required to mitigate these risks.

Why was HACCP developed?

Hazard Analysis and Critical Control Points, or HACCP, was developed in the late 1950s by a team of scientists led by Dr. Howard Bauman for NASA’s food safety program. The space agency needed a system that would ensure the safety of astronauts’ food during long missions.

Before HACCP was developed, traditional methods of inspecting finished products were used to detect hazards like bacteria and viruses. However, this reactive approach proved to be ineffective as it only addressed problems after they had occurred.

HACCP is designed to be proactive – identifying potential hazards before they happen and implementing measures to prevent them from occurring in the first place. This systematic approach ensures that food products are safe for consumption from farm to table.

From its origins at NASA, HACCP has since been adopted globally as a standard for ensuring food safety across various industries including agriculture, manufacturing and retail.

The 7 Principles of HACCP

The Hazard Analysis and Critical Control Points (HACCP) is an internationally recognized system that helps food businesses identify and control food safety hazards. It consists of seven principles designed to ensure the safety of all stages of the food production process.

The first principle is to conduct a hazard analysis, which involves identifying potential biological, chemical or physical hazards that could affect the safety of the product. This includes evaluating each stage of the manufacturing process from raw material supply to finished products.

The second principle involves determining critical control points (CCPs), where preventive measures can be taken to eliminate or reduce a hazard. These include monitoring temperatures during cooking, chilling, and storage as well as testing for microbial contamination.

The third principle requires setting up critical limits for each CCP. These are quantitative criteria used to determine whether corrective action needs to be taken if a deviation occurs.

The fourth principle is establishing monitoring procedures at each CCP so that any deviations from established critical limits can be detected promptly.

Principle five involves taking corrective actions whenever there are deviations from established critical limits. This includes identifying why it happened and implementing changes to prevent it from occurring again in the future.

Principle six requires verifying if your HACCP plan works effectively by reviewing records on an ongoing basis and conducting periodic audits by competent authorities.

Principle seven necessitates documenting everything – this means maintaining accurate records throughout every step of your HACCP plan implementation.

How does HACCP work?

HACCP is a systematic approach to identifying and controlling potential hazards in the food production process. It uses seven principles to identify, evaluate, and control food safety hazards from raw materials through to finished goods.

The HACCP system works by first conducting a hazard analysis of all steps in the food production process. This identifies any biological, chemical or physical hazards that could cause harm if not controlled or eliminated.

Next, critical control points (CCPs) are identified where controls can be implemented to prevent or eliminate these hazards. These CCPs are then monitored regularly and any deviations from safe operating limits are corrected before unsafe products reach consumers.

HACCP also requires ongoing verification of the system’s effectiveness through regular audits and reviews of procedures, records and test results. This ensures that any changes in ingredients, equipment or processes do not introduce new risks for consumers.

HACCP provides an effective way for food producers to manage risk throughout their operations while ensuring product quality and safety for their customers.

Advantages and disadvantages of HACCP

HACCP is a food safety management system that offers numerous benefits to businesses in the food industry. One of its main advantages is that it helps prevent contamination and reduce the risk of foodborne illnesses, which can lead to legal liabilities and tarnish a company’s reputation.

Another advantage is that HACCP certification demonstrates a company’s commitment to ensuring safe, high-quality products. This can increase consumer confidence and trust, leading to increased sales and profitability.

However, implementing a HACCP system requires time, resources, and expertise. It may require hiring additional staff or training current employees on new procedures. Additionally, maintaining compliance with HACCP requirements can be challenging and costly.

Furthermore, some companies may view HACCP as an unnecessary regulatory burden rather than a valuable tool for improving food safety. Others argue that strict adherence to HACCP guidelines may stifle creativity and innovation in product development.

While there are both advantages and disadvantages to implementing a HACCP system, its benefits far outweigh its challenges when it comes to protecting public health and ensuring consumer satisfaction with your products.

Implementing a HACCP system

Implementing a HACCP System

Taking the step to implement a HACCP system in your food processing business is not only essential for compliance with regulatory requirements but also ensures you are providing safe and high-quality products to your customers. To successfully implement this system, follow these steps:

1. Assemble a dedicated HACCP team: Gather professionals from various departments of your organization, including representatives from quality assurance, sanitation, production, and maintenance. This will ensure a collaborative approach that addresses all aspects of the process.

2. Conduct hazard analysis: Identify potential hazards at each stage of the production process by evaluating ingredients, activities, equipment usage and more.

3. Establish critical control points (CCPs): Determine points in the process where preventive or corrective actions can be taken to eliminate or reduce hazards.

4. Set up critical limits: Define acceptable parameters (such as temperature) for each CCP to effectively control identified
hazards.

5. Implement monitoring procedures: Develop protocols for continuous observation and data recording at CCPs so deviations can be detected immediately.

6. Establish corrective actions: Outline appropriate measures to take when deviations occur or if there’s any indication that the established critical limits have been breached.

7. Create verification processes: Periodically assess your HACCP program’s effectiveness through internal audits or third-party certifications such as ISO 22000 Food Safety Management System (FSMS). Additionally, keep updating training programs for employees involved in implementing HACCP principles.

8. Documentation and record-keeping: Maintain thorough documentation of all aspects related to your company’s implementation of its Hazard Analysis Critical Control Points plan including identifying potential risks associated with specific materials used within manufacturing operations; determining proper methods employed during handling & storage procedures; documenting employee responsibilities regarding product safety throughout production stages; creating written standard operating procedures encompassing various elements involved under this systematic approach towards maintaining food hygiene standards among other things necessary pertaining adherence towards meeting requisite legal norms governing industry practices.

By following these steps and committing to continuous improvement, you can ensure your food processing facility is compliant, safe and efficient.

Time for HACCP certificate in UAE

HACCP system needs dedicated commitment from the management, employees and core food safety team/HACCP team.  A well planned and properly executed HACCP system can be implemented in 3 to 4 months time. Once the system is implemented, HACCP audit can be completed in 7 to 10 days time. This means you can get an HACCP certificate within 7 to 10 days post-audit completion provided all the audit observations are addressed satisfactorily. At Sterling, we help you to implement the system in the best possible manner with a quick HACCP certificate post audit completion.

How much does it cost to get HACCP certificate in Dubai, Abu Dhabi?

The total cost of HACCP certification involves 3 main components.

1. Consulting charges
2. Implementation costs including calibration of equipment, CCP/OPRP implementation or monitoring, infrastructure improvement if needed
3. Certification charges for audit and issuance of the certificate.

As per official data, organizations in the food chain / food business, spend around 10,000 AED to implement and get HACCP certified in the UAE.

Contact us at info@uaeiso.com to start your HACCP certification project & to receive a free and no-obligation proposal/quotation for an HACCP certificate.