What is HACCP ？
Hazard Analysis and Critical Control Point System，HACCP is one of global food safety manage system. This regulation was develop from United Stated in 1960.
HACCP is composed by two conceptions:
Before mass production, previously analysis any kinds of potential food hazard risk in every procedure of production. Procedure of production is not only food factory field installation. It should extend the analysis procedure from farm raw material , manufacture, machining, packaging, delivery to provide end product to consumer, this series of processes should be listed in evaluative range. Therefore, this process also called food safety control system from farm to table.
2. Critical Control Point System，CCP
After above hazard analysis, point out the step of manufacturing procedure which has higher hazard risk and make the effective control rule to prevention and correction. So that, not only lower the problem of food hazard, but also reduce the huge cost for end product inspection.
5 preliminary steps before setting HACCP system
Preliminary 1：Assemble HACCP Team
Preliminary 2：Describe Product
Preliminary 3：Identify Intended Use
Preliminary 4：Construct Flow Diagram
Preliminary 5：On-site Confirmation of Flow Diagram
7 principles for setting HACCP system
It have time line for 7 principles. In other words, must carry out principle 1st before principle 2nd.
Principle 1st：Conduct a hazard analysis
Principle 2nd：Identify critical control points.
Principle 3rd：Establish critical limits for each critical control point.
Principle 4th：Establish critical control point monitoring requirements.
Principle 5th：Establish corrective actions.
Principle 6th：Establish procedures for ensuring the HACCP system is working as intended.
Principle 7th：Establish record keeping procedures.
Related between HACCP and ISO 22000?
「ISO 9001」＋「HACCP」＝「ISO 22000」。
Therefore, in food industry, ISO 22000’s procedure management range is more complete than HACCP.
So that, HACCP’s conception is same as ISO quality assurance system, not only focus on END product, also focus on previous prevent system setting. Must running a series of preventing steps before food finished, instead of sampling statistics after amount of food finished. So that, the main concern is ” process be corrected and the result will be corrected”.