HACCP: Food Safety System

HACCP stands for Hazard Analysis and Critical Control Point.

In the HACCP system, each substance, micro-organism or condition of food that can cause disease is called a "hazard". For each hazard identified, a quality measure and inspection is defined. Quality measures and controls are applied in the handling, transport, processing, and storage of the fishery product, in the cleanliness of the premises, facilities, and instruments, and in the hygiene practices of the staff.

The Seven Principles or Steps in a HACCP system are:

1. Determine the hazards and risks associated with all aspects of the product being produced with respect to the end-use of such products.

2. Identify the critical control point (s) required to control the identified hazard (s).

3. Establish limits (Critical Limits) which must be met at each Critical Control Point (CCP) to control the identified hazard.

4. Establish Monitoring Procedures for each Critical Limit established at each CCP.

5. Establish Corrective Action to be taken if a Critical Limit is exceeded during monitoring. This Corrective Action is designed to bring the hazard back into control.

6. Establish a Record-Keeping System which provides positive documentation that Critical Limits are being met, and when not met, that Corrective Action was taken to bring the system back into control.

7. Establish Verification Procedures that demonstrate the HACCP system is functioning as planned.

KERFI MATVÆLAÖRYGGI FÆÐUÖRYGGI