HACCP Requirements to Control Food Hazards in the USA

In 1998, the U.S. Department of Agriculture has established HACCP for meat and poultry processing plants, also. The majority of these institutions were required to begin using HACCP by January 1999. Very smaller plants had until Jan. 25, 2000. (USDA regulates meat and poultry; FDA other foods.)

The 7 important principles of the food hazards are discussed in the report. FDA now is considering developing regulations that would establish HACCP as the food security standard throughout different areas of the food sector, including both domestic and imported food products.

A range of Critter Control Cost food firms in USA are already using the machine in their production processes, and it’s in use in different countries, such as Canada.

7 Important Principles of HACCP to Control Food Hazards

The hazard could be biological, such as a microbe; compound, like a poison; or physical, such as ground glass or metal fragments.
Identify critical control points: These are points in a food’s production from its raw state through processing and shipping to consumption by the consumer where the potential hazard can be controlled or eliminated.
Establish preventive measures with critical limits for each control point: For a cooked food, for instance, this may include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
Establish procedures to monitor the critical control points: Such procedures might include determining how and by whom cooking time and temperature should be monitored.
Establish corrective actions: Corrective actions to be taken when monitoring indicates that a critical limit hasn’t been fulfilled- for example, reprocessing or disposing of food if the minimum cooking temperature isn’t met.
Establish procedures to verify that the machine is functioning properly: by way of instance, analyzing time-and-temperature recording devices to verify that a cooking unit is working correctly.
Establish effective record to maintaining record of the HACCP system: This would include records of hazards and their control procedures, the monitoring of safety requirements and action taken to correct potential issues. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling food borne pathogens.

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