Haccp

1726 Words Jul 19th, 2011 7 Pages
Hazard Analysis and Critical Control point (HACCP) is a system implemented by the food industry to make sure that all food is safe to consume. This systems allows control of food production to assure that contaminants, pathogenic microorganisms, processes, distribution, storage, or consumer usage that can contribute to these hazards are controlled. HACCP ensures that every step in the process ensures food is safe to eat. HACCP is designed to catch the potential hazards. HACCP began in the 1960’s it was developed by Pillsbury with cooperation from NASA because they realized that you could not inspect safety into food. So Pillsbury and NASA felt that HACCP, using this method would be most effective system to prevent hazards form entering the …show more content…
A good example is cooking beef patties; you should identify potential hazards such as salmonella or E. coli and cooking the beef can reduce these bacteria to an acceptable level. In order to ensure that it’s at an acceptable level we need information on the number of pathogens in the raw patties, heat resistance and determine the area of the patty which heats up the slowest. HACCP has determined that the heating process should be 155° F for 16 seconds and this would be necessary to assure the safety of this product. To ensure the proper time and temperature, the HACCP for one facility determined that it would be necessary to establish critical limits for the oven temperature and humidity, time in oven, patty thickness in Controlling all of these factors it allows the facility to produce a wide variety of cooked patties, which will be processed to a temperature of 155° F for 16 seconds.
Principle 4: Establish critical control point monitoring requirements: Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the food safety and inspection service is requiring that each monitoring procedure and its frequency be listed in the HACCP plan (NACMCF). Monitoring has three main purposes: 1. Monitoring is important to food safety management it makes it easier to track these operations. 2.
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