What is an example of HACCP?

Let's walk through an example of how HACCP principles are applied to ensure the safety of chicken processing:

1. Conduct a Hazard Analysis:Identify potential hazards: Biological (bacteria like Salmonella or Campylobacter), chemical (cleaning agents), and physical (foreign objects like bone fragments).
2. Determine Critical Control Points (CCPs):CCP 1: Receiving and StorageEnsure the chicken is stored at the right temperature to prevent bacterial growth.CCP 2: ThawingControl thawing conditions to avoid temperature abuse.
3. Establish Critical Limits:For CCP 1: Chicken must be stored at a temperature below 40°F (4°C).For CCP 2: Thawing must be done in refrigeration at or below 40°F (4°C).
4. Monitor CCPs:Regularly check and record storage temperatures during receiving and thawing.
5. Establish Corrective Actions:If temperatures exceed critical limits, take immediate corrective actions, such as moving chicken to proper storage.
6. Establish Verification Procedures:Periodically review temperature logs and conduct audits to ensure compliance.
7. Recordkeeping and Documentation:Maintain detailed records of receiving, storage, thawing, monitoring results, corrective actions, and verification activities.

In this example, HACCP ensures that from the moment chicken arrives at the processing facility to its final distribution, every critical step is monitored and controlled to prevent hazards and guarantee a safe product for consumers. The systematic approach of HACCP provides a robust framework to address food safety challenges in specific processes.