Hazard Analysis

HACCP is a system used by the food industry to ensure that all food consumed is safe to eat. It is a systematic approach to hazard identification, assessment of risk and control. When implemented correctly, it ensures that every step in the process to grow, harvest, prepare and market vegetables for export results in food that is safe to eat. Thus, whether the produce comes from a smallholder or a commercial farm, it will be safe to eat if it has been routed through an HACCP-controlled process.
A thorough understanding of the whole process is required in order to identify the most appropriate means of monitoring hazard analysis critical control points (HACCPs). Tests which yield rapid results are preferable to traditional lengthy microbiological methods. It is therefore, important to assemble a multidisciplinary team of specialists who can analyse the whole process using their specific expertise, and who can contribute to the overall study. The principles of haccp's is to re-inforce partnership along the supply chain, enabling each partner (grower - small or large, exporter, importer, and retailer) to share the responsibility for providing safe, high-quality food to consumers. Effective partnerships build trust in the supply chain, which lowers the risk of smallholder exclusion from export markets.
Regulatory bodies have recognized the usefulness of hazard analysis and its 'principles' as they have been incorporated into legislative requirements by both the EU, the General Hygiene regulations for managing food safety (93/43/EEC), and the United States Federal Drug Administration.
The Process includes:
Identify and describe the product and its intended use. Identify hazards and assess risks associated with all stages and practices of product handling and processing. Identify appropriate control measures

Identify CCPs in the hazard analysis system using a decision tree, like the one recommended by Codex.

Specify and validate critical limits for each CCP. Possible criteria include temperature, pH level, and dB levels.

Monitor all CCPs and record the results, to demonstrate that the CCP is under control.

Write corrective actions for each CCP. Train all members of the workforce monitoring specific CCPs in its corrective action, so that action is taken as soon as the CCP is detected as out of control.
 
Establish alternative methods to confirm that the Hazard Analysis system is working. These methods usually include analyses, such as microbiological tests.

Keep records and supporting documentation to demonstrate that the food safety and QMS is working.