Hazard Analysis and Critical Control Points (HACCP)

Introduction to HACCP

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identify, assess and control hazards in the food production process.
Developed in the 1960s for NASA to ensure astronauts’ food safety, it is now an internationally recognized system for managing food safety.

Hazard Analysis: Identify potential hazards in the food preparation process.
Critical Control Points (CCPs): Determine stages in the process where hazards can be prevented, eliminated, or reduced to acceptable levels.
Critical Limits: Set maximum and minimum limits at each CCP which must be met to prevent hazards.
Monitoring: Implement procedures to check that critical limits at CCPs are regularly met.
Corrective Action: Establish actions to be taken when monitoring shows that a CCP is not within the set limits.
Verification: Use procedures to verify that the HACCP system is working effectively.
Documentation: Maintain records to demonstrate the effective application of the above principles.

It’s a proactive approach, dealing with hazards before they cause problems.
Enhances food safety and assures customers that food has been produced to a high standard.
Demonstrates due diligence in the face of food safety legislation.
Facilitates more efficient and targeted monitoring and regulatory inspections.

Requires resources and commitment from all levels of an organization, which might be challenging for small businesses.
Likely to need regular updates as technology, legislation and information on hazards change.
Requires food safety knowledge and analytical skills to develop, implement, and maintain an effective HACCP system.

Managing risks in the preparation of sweets, chocolates, cakes, and pastries, due to the high risk of microbial growth.
Ensuring all ingredients used in the confectionery process, such as raw eggs, dairy products, or nuts, are handled and stored safely.
Minimizing the risk of cross-contamination which is especially important in pastry shops that handle allergens.
Preserving the high quality of pastries and confections while ensuring they are safe for consumption.