What is HACCP?

Hazard Analysis and Critical Control Point

HACCP is an internationally recognized management method for ensuring safety in the manufacture of food. HACCP is an abbreviation that stands for Hazard Analysis and Critical Control Point, and is translated as "Hazard Analysis and Critical Control Point".

People who are engaged in food-related businesses investigate and understand problems (harmful factors) such as contamination by foreign substances and food poisoning bacteria based on the hygiene management plan, and all processes (from raw material arrival to manufacturing, products). It is for hygiene management (until shipment) and to improve the safety of products and foods.

Until now, sampling inspection of final products has been the mainstream, but the hygiene control method using the HACCP system is linked to preventing food accidents by checking for hazards in each process and performing continuous hygiene control. Our instruments can help ensure the quality and safety of your products.

Conventional method

HACCP method

Important management points

Institutionalization of HACCP

With the globalization of food manufacturing and distribution, improving food safety has become a common issue in countries and regions around the world.

In 1993, the Codex Alimentarius Commission, which sets international standards for food, set guidelines for hygiene control by HACCP, and the trend toward mandatory hygiene management is progressing mainly in developed countries. Therefore, it is now an international standard, such as the requirement for hygiene control by HACCP for foods exported from Japan.

In Japan as well, based on the revision of the Food Sanitation Law, the HACCP system was enforced from June 1, 2020. Full enforcement is June 1, 2021. Under the revised Food Sanitation Law, in principle, all businesses are required to have "hygiene management in line with HACCP", so let's prepare to respond by June 1, 2021.

What should I do with the mandatory HACCP

The introduction of HACCP is premised on the hygienic maintenance and management of the manufacturing environment such as equipment and employees. By implementing hygiene management by HACCP in addition to daily hygiene management, it is possible to prevent food contamination and foreign matter contamination and provide safe and hygienic food.

When proceeding with the introduction of HACCP, a hazard analysis is performed according to the 12 procedures listed in the Codex Alimentarius Committee's "Guidelines for HACCP System and Its Application", and the critical control points (CCP) are determined based on the results. Then create a HACCP plan.

With this plan, the HACCP system is a hygiene control method that prevents the final product from leaving any hazards that could damage health. The 12 procedures consist of the pre-stage for hazard analysis, which consists of 5 steps from the formation of the HACCP team to promote the work to the confirmation of the site, and the "7 principles" from the hazard analysis to the record.

What is an analysis of hazards?
What kind of hazards are there?

In food safety science, what can cause health hazards to humans through food if not properly managed is called a hazard factor. Hazard factors are divided into three categories: "biological", "chemical", and "physical". When analyzing hazards in HACCP, it is necessary to consider the hazards using these three classifications.

Biological hazards

Many biological hazards refer to potential health hazards caused by microorganisms.

It can be roughly divided into (1) bacteria, (2) rickettsia, (3) virus, (4) protozoan, (5) yeast, and (6) mold. The damage caused by these is mainly food poisoning, and in some cases, the damage can be serious.

Chemical hazards

Chemical hazard refers to the danger of "chemical substances" such as chemicals, cleaning agents, and pesticides being accidentally mixed into food and causing harm to consumers.

The amount of additives such as sodium nitrite used in the production of sausages and hams and the amount of residuals are determined by the "Standards for Foods, Additives, etc." If you do, safety cannot be guaranteed and it can be a chemical hazard.

Physical hazards

Physical hazards include health hazards from hard foreign substances that are not normally contained in food.

Foreign substances such as metal pieces and glass pieces that may damage the mouth and digestive tract. In addition to being brought in when the ingredients are delivered, it may occur due to damage to kitchen knives, mixers, and other kitchen equipment used in the manufacturing process.

Example of where ATAGO products can help you

Boiled bean products
Cut vegetables
food boiled in soy sauce
Soy sauce
Canned oranges
pickles
Tea-based beverage