So, what is HACCP?
HACCP stands for Hazard Analysis Critical Control Point. HACCP is an international risk based program first developed for NASA in the 60’s and identifies possible hazards from the “paddock to the plate”. The main principle of HACCP is PREVENTATIVE FOOD SAFETY.
We want to identify and STOP all potential hazards. A Hazard is anything that can cause harm to a consumer. Hazards are divided into three categories:
A PHYSICAL HAZARD included extraneous matter, foreign objects and any other physical matter not normally found in food, which can cause injury or illness to a consumer. Examples include wood, rust, and broken tiles – things that can fall into food or food contact related items.
A CHEMICAL HAZARD incorporates chemical substances that can cause poisoning or illness if they are not adequately removed or excessive levels are present. Cleaning chemicals are the main concern, however Chemical Hazards can also include pesticides, food additives (such as preservatives) and allergen contamination.
MICROBIOLOGICAL HAZARDS are an unacceptable level of micro-organisms or toxins in foods. Adequate cleaning and sanitising, as well as good personal hygiene are important in order to prevent these types of hazards.