Bisnisrakyat.id - Hazard Analysis and Critical Control Points (HACCP) is a food safety management system designed to prevent contamination hazards in food production. This system is based on seven main principles that must be implemented by the food industry to ensure product safety from raw materials to final consumption.

1. Hazard Analysis

The first step in HACCP is identifying potential hazards that can occur during the production process. These dangers can be:

• Biological: Bacteria, viruses, fungi and parasites.
• Chemistry: Excessive pesticide residues, heavy metals or food additives.
• Physics: Contamination from foreign objects such as glass, plastic, or metal.

2. Determination of Critical Control Points (CCP)

After identifying the hazard, the company must determine the points in the production process that can be controlled to prevent or eliminate the hazard. An example of CCP is the heating process in pasteurization to kill pathogenic bacteria.

3. Setting Critical Limits

Critical limits are parameters that must be met in each CCP to ensure food safety. Examples of critical limits include:

• Minimum pasteurization temperature.
• Maximum/minimum pH in fermented products.
• Maximum moisture content in dry food.

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4. CCP Monitoring (Monitoring Procedures)

This step includes regular monitoring of the CCP to ensure that critical limits are not exceeded. This monitoring can be done by:

• Regular temperature measurements.
• pH testing on products.
• Visual inspection to detect physical contamination.

5. Corrective Actions

If deviations from critical limits occur, corrective action must be taken immediately. Some examples of corrective actions include:

• Discard or reprocess products that do not meet standards.
• Temporarily stop production to identify the cause of the problem.
• Make repairs to machines or procedures that cause deviations.

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6. System Verification (Verification Procedures)

Verification is carried out to ensure that the HACCP system is running effectively. This process includes:

• Regular internal audits.
• Laboratory testing of product samples.
• Re-evaluate the HACCP system if changes occur in the production process.

7. Record-Keeping and Documentation

Good documentation is very important in a HACCP system. Records that must be kept include:

• Hazard analysis results and CCP.
• Monitoring and corrective action records.
• Audit and verification reports.

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Conclusion

Disciplined application of the seven HACCP principles can help the food industry ensure the safety of its products and comply with international standards. With this system, the risk of contamination can be minimized, so that the resulting product is safer for consumption by the public.

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