HACCP (Hazard Analysis and Critical Control Point) is basically a food safety management system that focuses on proactively preventing hazards rather than inspecting finished products. HACCP solves all biological, chemical and physical hazards related to food safety. HACCP has been successfully used in the food and pharmaceutical industries to identify potential safety hazards and take key measures to eliminate or reduce the risks caused by them. The HACCP system can be used in all stages of production and processing to ensure food safety and protect public health.

The concept of HACCP began in the 1960s when Pillsbury designed and manufactured food for space flight for NASA-the first company of its kind. Since then, this concept has been internationally recognized, and traditional inspection methods have been replaced by scientific-based food safety management systems. So far, the HACCP plan has helped the government and the food industry to effectively allocate resources to establish food production safety practices and conduct effective audits. The regulations put the responsibility of ensuring food safety on food operators, and HACCP software aims to help operators achieve this goal. Only a few commercial organizations provide HACCP system certification. Due to lack of knowledge and appropriate methods, the concept of HACCP is still almost untouched in developing countries.

The HACCP food management system itself is not an independent procedure. It is based on some necessary procedures, such as SSOP (Sanitation Standard Operating Procedure) and GMP (Good Manufacturing Practice). Therefore, the effectiveness and efficiency of HACCP depends on GMP and SSOP. Therefore, food operators with weak GMP and SSOP usually face food safety problems. If these problems are not solved correctly, it may have serious consequences for public health.

Principles behind HACCP

The seven basic principles required to maintain hygiene standards outline HACCP.

1. Analyze hazards: identify potential hazards, including biological, chemical and physical hazards.

2. Determine the critical control point: determine the point where the hazard to consumers may occur.

3. Establish key constraints: Set parameters for control points to identify any uncontrolled activities.

4. Implement a monitoring system: monitor key control points.

5. Establish corrective actions: define corrective actions that will be taken when any parameter that violates the critical control point is defined.

6. Establish verification procedures: verify whether the above 5 points are valid.

7. Establish reporting procedures: These reports will serve as evidence of the effective operation of the system.

HACCP and food safety

Since strict regulations on food safety came out, HACCP certification and plans have been carried out. With the recognition of the industry, the number of options for food operators in the market that comply with food safety regulations has increased many times. E-Control Systems, Inc. recently launched IntelliHACCP, which is a wireless solution specifically designed to meet HACCP requirements, providing food operators with the freedom to manage their food safety standards through a single platform. Q22, released by HiQ Software Consulting Inc. of Kitchener, Ontario, is also an innovative product that complies with HACCP specifications and strict ISO 22000 standards. HACCP Now, Norback's doHACCP, Ley and Associates LLC have also been the leading software for implementing HACCP. However, this is not all about choosing the best software that meets HACCP requirements. Then, researchers working on all aspects of HACCP identified three obstacles that hinder the successful implementation of HACCP. These are knowledge barriers, attitude barriers and behavior barriers.

Knowledge barriers refer to a clear understanding of procedures, attitude barriers refer to different recognition of the principles and behaviors of the procedures used, and finally behavior barriers refer to money, time and other resources. Although these companies have been working hard to overcome these obstacles, they have had very little success in solving these problems. Since knowledge of the program is a limiting factor, IntelliHACCP basically encounters the first obstacle. HiQ's Q22 attempts to keep all obstacles at the same level during the design process. The procedure is simple, but fully functional, covering all seven principles of HACCP. These plans make it easy for food operators to comply with HACCP. These plans can help you easily implement HACCP to companies that require HACCP certification; after that, all you need is some training that can be easily provided by various providers.

Not only that, but also found that these HACCP procedures are very helpful in maintaining and operating documentation.