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Training in food safety is enormously essential in a variety of industries for a wide range of positions.
Workers must understand how to work safely with food which is intended for human consumption. Especially from those who work directly in the processing of the food and to those who sell it in retail.
There are varying levels of training when it comes to food safety — several different aspects, mostly specific to the position and industry concerned. One of the most essential training courses is known as Hazard Analysis and Critical Control Points. These are also known as HACCP training courses.
In this article, we will look at what HACCP is, why it is relevant, and why you should ensure that either your workers completely understand it and you also have the correct training in it yourself.
What is HACCP?
HACCP is a means of ensuring that food is good enough to consume and that a satisfactory end product has been produced in line with health standards. More precisely, it seeks to implement controls and requirements that reduce risks to the full extent possible.
It is a necessary practice to reduce people’s environmental, physical and biological threats. It’s also important to realise that HACCP was developed so it could be used at any point of the cycle of food during production.
If we think about all the research, processes and stakeholders involved in manufacturing a ready meal to be sold in a supermarket, it becomes clear how many opportunities there are to add risk. All risks must be taken into consideration during production. Potential risks occur where raw food is made, where it is processed and mixed, where it is packaged, and where it is stored ready for sale.
HACCP attempts to tackle all of these and is a systematic approach that can suit most manufacturing processes.
Why is HACCP So Crucial To The Food Sector?
HACCP can be beneficial because foodborne diseases and allergic reactions can be severe health issues, and most often result from poor hygiene in areas and processes for food preparation.
Bacteria can multiply and eventually invade a person’s body. The side effects of foodborne diseases can range from causing slight irritation to developing a life-threatening illness.
The only way to avoid this is to ensure that live bacteria is destroyed and is unable to replicate in sufficiently large quantities so that it can not be easily transferred between foods. It is one of HACCP’s main functions and most essential aspects, which can be learned only by taking a HACCP training course.
Allergic reactions can also be life-threatening, particularly in cases of anaphylactic shock. These types of reactions can only be avoided if people know exactly what they are eating. This can only be done if food processors and preparers can ensure that food is not in touch or mixed when it is not meant to be. HACCP can prevent this which is why it is so relevant.
What are the 7 Basic Principles of HACCP?
To understand how vital HACCP is, and what it does, it helps to know the approach’s fundamental principles. HACCP is also an international standard (ISO 22000 FSMS 2011), and there are seven simple standards to obey to comply with HACCP correctly.
The seven principles are:
- Conduct a Hazard Analysis
- Identify Critical Control Points
- Establish Critical Limits
- Establish Monitoring
- Establish Corrective Actions
- Establish Verification
- Establish Documentation and Records
To learn more about how to implement the seven principles into your workplace, job role, or to further your career prospects within the food industry by taking part in a HACCP training course, please click here.
