Hazard Analysis Critical Control Point

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Hazard Analysis Critical Control Point (HACCP) is a quality management system in food industry. There are seven basic principles to help identify and prevent possible hazards. These hazards refer to biological, chemical and physical hazards. Biological hazards are those related to microbial spoilage and pathogenic food poisoning.


As has been required by the United Kingdom's Food Regulation 852/2004.46, food handlers would have to be trained with hygiene matter in related to their work activities and application of HACCP (FSA, 2007). The importance of the implementation of HACCP system in the food industry is proven stressed by the law enforcers. This is particularly clear for the food catering and industry sector.
The HACCP plan for the baby food (tomato puree) in jar comprises a production flow chart, hazard analysis and also the critical limits control measure. A particularly important critical control point in the whole production flow will be the pasteurization process. This heating process must be sufficient to bring down 6-log of the microbial content (Jay, 1996) in the products. Though longer holding time would be more efficient, relative cost to supply more heat will need to be considered. After that, a microbiology assay of the product content would need to take place to ensure the absence of the pathogens ie. Salmonella and E.coli O157, and contamination of water by checking presence of coliform (Trickett, 1993).
Meantime, another hazard to take note of will be from the glass. As the baby food is carried in a glass jar, physical hazard from glass would need to be taken care off from the beginning. ...
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