HACCP, or Hazard Analysis and Critical Control Points, is a system of food safety protocols put in place at food processing and beverage making facilities throughout the U.S. and most of the rest of the world.
HACCP regulations rely on seven principles that when done cohesively all but eliminate the threat of biological, chemical, or physical food contamination.
HACCP Regulations, Seven HACCP Principles that Increase Food Safety
- Companies must conduct a hazard analysis to determine what current physical, biological, or chemical threats exist at a food processing facility.
- Identify critical control points at which contaminated or adulterated food products can be removed from the production line, or contaminants decreased to an acceptable level.
- Once CCPs are established, an acceptable value and reject value must be established at each CCP.
- CCP monitoring protocols must exist to ensure that each CCP is functioning the way it should.
- Corrective action measures must be delineated so that if/when a contamination level is excessive, the products or batch are removed so that they are not shipped.
- HACCP regulations record keeping must be conducted and on-hand at all times, including an HACCP regulations action plan and documented monitoring procedures.
- Validation procedures must be created and conducted to ensure that the entire HACCP regulations plan works as it should.
For more information on HACCP regulations, food contamination prevention, or quality control, talk to the industry experts at Matrix Controls. For over 50 years, Matrix has helped companies improve quality control measures: visit www.matrixcontrols.net, call 800-722-6839, or you can also email sales@matrixcontrols.net.