Course: WVA 103 Fermentation Methods

Reading

(2/2)
Understanding the Seven Principles of HACCP

In this reading assignment, students will read about HACCP. Hazard Analysis Critical Control Points (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food. HACCP is endorsed by such scientific and food safety authorities as the National Academy of Sciences and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), and by such international organizations as the Codex Alimentarius Commission and the International Commission on Microbiological Specifications for Foods.

HACCP systems must be based on the seven principles articulated by the NACMCF. The seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures. Please read this critical information as it outlines the 7 principles of HAACCP.

At the FDA website, students are asked to consider HACCP planning based on product use. Please briefly examine some of the following for details needed for HACCP planning:

- Dairy Grade A Voluntary HACCP
Including Questions and Answers About NCIMS Dairy HACCP
- Juice HACCP
Including Juice HACCP Hazards and Controls Guidance - First Edition and Questions & Answers for the Juice HACCP Regulation
- Retail and Food Service HACCP
- Seafood HACCP- including Fish and Fishery Products Hazards and Controls Guidance and FDA's Evaluation of the Seafood HACCP Program 2004/2005

Click here to access the Key Facts: The Seven HACCP Principles article from the Department of Agriculture.

Click here to access Hazard Analysis & Critical Control Points (HACCP) from the U.S. Food and Drug Administration.