Hazard analysis and critical control point (HACCP)

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Terms & Synonyms

Official WHO Definition

A systematic way to control safety hazards in a process, by first identifying hazards, their severity and likelihood of occurrence; then identifying critical control points and their monitoring criteria to establish controls that will reduce, prevent, or eliminate the identified hazards. (pronounced hassip)

Other Definitions

Contents

Interpretations and Explanations

Hazard analysis and critical control point (HACCP) involves seven principles: analyse potential hazards associated with a food and identify measures to control those hazards, identify critical control points in a food's production at which potential hazard can be controlled, establish preventive measures, establish monitoring procedures, establish corrective actions to be taken when necessary, establish procedures to verify that the system is working properly, establish effective recordkeeping to document the system.A water safety plan combines elements of a HACCP approach, quality management and the “multiple barriers” principle, to provide a preventive management approach specifically developed for drinking-water supplyHACCP has, as its basis, a focus on controlling hazards as close to their source as possible. It was developed during the 1960s US Space Program for protecting astronauts from unsafe food and beverages. An effective quality assurance system that addresses these principles has become the benchmark means to assure food and beverage safety since its codification in 1993 by the United Nations Food and Agricultural Organization (FAO) and World Health Organization (WHO) Codex Alimentarius Commission.

References

[[Hazard Analysis and Critical Control Point. FDA /Center for Food Safety & Applied Nutrition, 2006]]

FAO How official services foster and enforce the implementation of HACCP by industry and tradeWHO Guidelines for drinking-water quality, 3rd edWHO Water safety plans: Managing drinking-water quality from catchment to consumerOECD Assessing microbial safety of drinking water : improving approaches and methods

WHO Lexicon page (translations and examples)


See also

External Resources

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