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| 1.
Introduction |
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The
HACCP is an abbreviation for Hazard
Analysis Critical Control Point.
In according to a definition of
the food sanitation act, it is
a standard which manage each process
in priority for prevention on
contamination or mixing of hazard
materials to the foods during
all process of foods such as raw
materials, manufacturing, treatment,
circulation. |
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| 2.
Overview |
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HACCP
certification is a voluntary preventive
management system for security
of foods and beverages through
identification of hazard factors
would occur each process from
production of raw materials which
manufacturing foods and beverages
to processing, packaging, finally
customers and concentrated control.
Existing hygiene management system
is a passive approaching form
that some problems were occur
then manage it. In other hand
HACCP would managed it voluntarily
before some problems occur through
concentrated control of hazard
factors. |
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| ◁ HACCP
have two parts of HA and CCP.
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HA(Hazard
analysis) is a process to
decide cause of hazards
would occur each process
from growth, production,
picking phase of foods raw
materials, and cross manufacturing,
preservation, circulation
phase of products to finally
products would reached consumers,
and evaluate to severities
and risks of its hazards.
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CCP(Critical
control point) is a stage
and process which would
prevent, remove the hazard
factors of foods, or secure
safety of foods by application
of HACCP. |
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| 3.
Procedure |
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| 3.1. |
5
stages to HACCP preparation
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| 3.1.1. |
Composition
of HACCP team |
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Composition
of Task force team(TFT)
and experts team of HACCP
Composition of experts team
who have professional knowledge
and experiences in products
and process, and TFT would
wholly responsible for operation
of HACCP team within the
firm. Experts team and TFT
were duties bound to develop,
manage each stages of HACCP
plan, and they have many-sided
learning of design, development,
production, hygiene, quality
control, food microorganisms,
etc. |
| 3.1.2. |
Description
and circulation method of
final products : Record
making about food
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Sufficient
description of information,
circulative conditions,
and other contents about
target products of HACCP.
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| 3.1.3. |
Use
identification Intentional
usage, characteristics of
target consumers
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Execution
of hazard analysis to use
of confirmed products by
assume final users or consumers
would used it, namely the
products shipped from manufacturers
where, who, how would be
used it. |
| 3.1.4. |
Making
process diagram of manufacturing,
and others
: Making a manufacturing
flow diagrams, documents
of standard working processes,
facility drawings
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Making
a manufacturing flow diagrams,
documents of standard working
process, facility drawings
and others for hazard analysis
in easy, correct after observation
of real works employees
before hazard analysis offering
knowledge on flow of manufacturing
process about a series of
manufacturing or processing
from take in raw materials
to shipment of final products,
working contents in each
process, and two-dimensional
or three-dimensional arrangement
in facilities. |
| 3.1.5. |
Field
confirmation with manufacturing
flow diagrams, and others
: Field confirmation with
manufacturing flow diagrams,
documents of standard working
process, facility
drawings. |
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| 3.2. |
Application
of HACCP |
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HACCP
is accomplished by plan making
and practice in order to the
following seven stages.
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| 3.2.1. |
Execution
of hazard analysis :
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Considerations
of applicable actions after
hazard analysis about raw
materials, apparatuses,
machines, manufacturing
process by items, through
making of process flow diagrams
to target products on risk
evaluation and hazard analysis.
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| 3.2.2. |
Decision
of critical control point(CCP)
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Decision
of stages or process that
the food's hazards would
be able remove, prevent
or assure security by application
of HACCP. |
| 3.2.3. |
Establishment
of critical control limits
on each CCP : |
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It
is a establishment of standard
for judge to management
of hazard factors would
be executed thoroughly according
to criteria setup for preventive
actions, which divided into
specifications and critical
limits. |
| 3.2.4. |
Decision
of monitoring system on
CCP : |
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Establishment
of procedures to use of
monitoring results for setup of
demanding points on critical
control points monitoring
and mediation, management,
maintenance of process.
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| 3.2.5. |
Corrective
actions in case out of CCP
criteria : |
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They
has to take fixed actions
in case out of monitoring
results from critical control
point, and the process will
be changed, managed, maintained
before the hazards would
be occurred through the
corrective actions.
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| 3.2.6. |
Verification
and conformation of appropriateness
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It
needs verification of manufactures
or the management agencies
or competent institutions
for correct operation of
HACCP system, it includes
review of documentary records,
examinations of microbiology,
physics, chemistry, others.
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| 3.2.7. |
Establishment
of records maintenance and
documentation method :
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Establishment
of effective data management
procedures for documentation
of HACCP system, it needs
confrontation of claim,
suit(PL suit), and effective
operation of recall systems.
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