Report of Hazards Analysis and Critical Control Point

HAZARD ANALYSIS AND CRITICAL CONTROL POINT

INTRODUCTION

Hazard Analysis and Critical Control Point (HACCP) is one of the system that be used in the food industry which the system is focused on food safety and food hygiene included food safety establishments. HACCP program develop to control all types of hazards or potential hazards factors that is in terms of biological, chemical and physical. All the factors that can affect food safety and that happen naturally in the food or because of the environment or generated due to the food processed operation will be analyses completely (John, 2010).

In other way, HACCP is used as a concept and method of operation that applied to all phase of food production from A to Z. This includes agricultural product, food handling, food processing, food services, food distribution and consumer use (Vasconcellos, 2003). In simple way, the system is a concept where everyone that participated in the processing is responsible for safe of the food products.

If we look back at the time, 15 years ago, HACCP was introduced to the foodservice establishment as a tool that necessary to protect the safety of the food production before it can be sure to safely consume by customers and avoid customers to get food borne illness that known as FBI (Kane, 2011).

Using HACCP system doesn’t need the manufacturer to rely solely on routine inspections to spot potential food safety hazards (Vasconcellos, 2003). The proper identification of potential food safety hazards is a critical part of HACCP as the entire HACCP system depends on the effective identification of significant hazards.

A HACCP system is being great help towards the manufacturer because its concentrate on potential problems and critical areas and that can save the time.

HACCP is a two part process. The first part is to identify potential food a safety hazard which is also known as hazard analysis and the second part is to design a system...