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What is HACCP?

HACCP stands for Hazard Analysis Critical Control Point.
HACCP is a system that records critical points throughout the process of production and could be applied to any food service operation.
A critical control point (CCP) within a HACCP plan is defined as any point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.

HACCP in Australia

Every food proprietor will need to establish documented Food Safety Programs or procedures. This documented procedure will need to identify every step in the manufacture or preparation of the food that is critical in ensuring the safety of the food i.e.: identifying any hazards associated in the production of the food. As we are concentrating on the critical steps and hazards associated with the food production process, the term Hazard Analysis and Critical Control Point method is used to describe the system used to ensure the safety of food is maintained.
The standard specifies that the Food Safety Program will be developed using the principles of Hazard Analysis and Critical Control Points (HACCP). The standard requires that the HACCP Program be regularly reviewed and externally audited by an authorised food safety auditor.
The HACCP program will be more effective if it has a solid base of good hygiene. An organisation that is using good hygiene in all areas will find that it is controlling many hazards. After ensuring that good hygiene is implemented, an organisation can implement HACCP to focus on the most critical areas for product safety.
The implementation of Food Safety Programs based on HACCP principles is a relatively simple procedure. The convenor or chairman of a food safety committee of a large organisation should understand the principles of the HACCP technique so the program can be correctly implemented.
HACCP can be applied to any process but is particularly intended to ensure the safety of food. The freedom from contamination (microbial and non-microbial contamination) is paramount with this Food Safety Program. Food, which may be contaminated with shards of glass, metal shavings, insecticides or poisonous sanitising agents, could be just as dangerous as food containing food poisoning micro-organisms. Foods may also have developed a dangerous chemical substance, which would also make it dangerous to eat e.g.: toxic alkaloid compounds in green sprouting potatoes. The HACCP Food Safety Plan aims to eliminate all the risks, ensuring the food is safe to eat.
The method aims to achieve maximum safety for minimum cost by focusing preventive and control efforts on identified problem areas (critical control points) rather than applying everything known about sanitation and food processing in the hope that something will prevent a problem. For example, it may be more effective to monitor chiller temperature than to continually check that the floor is sterile. This is not to say that cleaning is unimportant- if ignored it could contribute to a significant hazard- but by identifying the most likely causes of failure of hygiene, expenditure and effort can be targeted more effectively.

How can HACCP help business?

HACCP is a tool that enables an organisation to base its food safety program on a logical process. HACCP is a tool that enables you to:

analyse your processes
determine where hazards could occur
implement the necessary controls
monitor the control points that are critical to product safety
maintain the appropriate records
evaluate the system to ensure it is working effectively

As an example, a food service organisation may determine that if hot foods are held at below 60°C there is a high risk of a microbiological hazard. Therefore they control the hazard by maintaining the temperature of the food above 60°C. The food handlers record on a check sheet the temperature of the food being held. The whole food safety program is audited internally and externally.

A HACCP Food Safety Policy Manual is the key document for a food safety program. It demonstrates how processes were analysed to identify potential hazards. It contains all the food safety instructions for staff, suppliers and contractors. The manual will also form the basis of future audits. The HACCP Food Safety Manual must contain all the documentation, information and material that the Food Safety Auditor would require to review the food business’s capability to produce safe food.

Web Sites for HACCP information include:

NSW Meat Industry Authority HACCP Manual includes instructions on setting up HACCP-based food safety program: NSW Meat Authority

The NSW Health Department home page has some good information: NSW Health

Information on pest control can be found by accessing “Pest – Facts on Rats” - Food Safety section, Department of Health Western Australia

The Commonwealth Department of Health has data on communicable diseases including food poisoning: “Communicable Disease Intelligence Bulletin”:
Department of Health and Aged Care

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