| HACCP (Hazard Analysis and Critical Control Points) is | | | | in managing their food safety standards through a |
| basically a food safety management system that | | | | single platform. Q22, launched by HiQ Software |
| focuses on proactive approach of prevention for | | | | Consulting Inc, from Kitchener, Ontario has also been |
| hazards rather than inspection of finished products. | | | | an innovative product for HACCP compliance and |
| HACCP addresses all biological, chemical and physical | | | | rigorous standards of ISO 22000. HACCPNow, |
| hazards associated with food safety. HACCP has | | | | doHACCP by Norback, Ley and Associates LLC etc |
| been successfully used in food and pharmaceutical | | | | have also been leading software for implementing |
| industry in identification of potential safety hazards | | | | HACCP. But it’s not all about choosing the best |
| and in taking key actions to eliminate or reduce the | | | | software for HACCP compliance; other then this |
| risks caused by them. The HACCP system can be | | | | researchers working on various aspects of HACCP |
| used at various stages of production and processing | | | | have identified three barriers which hinder the |
| to ensure food safety and protection of public health. | | | | successful HACCP implementation. These are |
| The concept of HACCP was incepted in 1960s when | | | | knowledge barrier, attitudinal barrier and behavioral |
| Pillsbury designed and manufacture of food for space | | | | barriers. |
| flights for NASA – the first venture of its kind. | | | | Knowledge barriers refers to clear understanding |
| After that the concept was internationally recognized | | | | about the program, attitudinal barriers refers to |
| and traditional methods of inspection were replaced | | | | varying consent with the principles and actions of the |
| by science based food safety management system. | | | | adopted program and lastly behavioral barriers refers |
| HACCP plans have so far helped both the | | | | to money, time and other resources. Although the |
| governments and food industry in efficiently allocating | | | | companies have been working hard to overcome |
| their resources in establishing safe practices for food | | | | these barriers, only few have been successful in |
| production and providing effective auditing of the | | | | addressing these issues. IntelliHACCP is basically |
| same. Legislations place the responsibility of making | | | | suffering from first barrier as the knowledge about |
| the food safe on food operators and HACCP | | | | the program is a limiting factor. HiQ’s Q22 has |
| software are designed to assist operators in | | | | tried to keep all barriers at par during designing. The |
| achieving the same. HACCP system certifications are | | | | program is simple yet full of features and covers all |
| offered by only few commercial bodies. The concept | | | | the seven principles of HACCP. These programs have |
| of HACCP is still almost untouched in developing | | | | made the HACCP compliance quite easy for the food |
| countries due to lack of knowledge and proper | | | | operators. These programs can help in implementing |
| approach. | | | | HACCP into companies that need HACCP certification |
| HACCP food management system is not an | | | | in easy steps; all is needed after that is some training |
| independent program in itself. It is built on some | | | | which is readily offered by various providers. |
| pre-requisite programs like SSOP (Sanitation Standard | | | | Not only this, these HACCP programs have been |
| Operating Procedures) and GMP (Good Manufacturing | | | | found to be of great help in maintaining and running |
| Practices). Thus the effectiveness and efficiency of | | | | documentations. Q22, for example, offers data |
| HACCP depends on both GMP and SSOP. Therefore | | | | management, document management and data |
| food operators having weak GMP and SSOP often | | | | analysis features. Document management refers to |
| face food safety issues and if these issues are not | | | | keeping track of documents, old, new, declined or |
| addressed properly these can result in serious | | | | approved. All documents are systematically stored on |
| consequences for public health. | | | | one central location and are readily available for |
| The Principles behind HACCP | | | | review. In addition to these the program provides |
| HACCP is outlined by seven basic principles required | | | | visibility along with reliable and controlled audit trail. |
| to maintain hygiene standards. | | | | These programs also provide adaptable and |
| 1. Analyzing Hazards: Identification of potential | | | | customized data management for recorded data. |
| hazards including biological, chemical and physical. | | | | Data analysis, a kind of business intelligence is done |
| 2. Identification of Critical Control Points: Determining | | | | using reporting module which are designed as |
| the point at which hazards may occur, causing harm | | | | open-concept and have the facility of addition of |
| to consumer. | | | | new templates, according to the requirement. |
| 3. Establishing Critical Limits: Setting parameters for | | | | Adaptability to any company structure has been a |
| the control points to identify any activity that is out | | | | significant feature of these programs. Critical Control |
| of control. | | | | Points (CCP) are determined by Process Flow |
| 4. Implementing a Monitoring System: To monitor | | | | Form’s drawing module which enables data inputs |
| critical control points. | | | | automatically. This automation helps in reducing the |
| 5. Establishing Corrective Action: Defining corrective | | | | configuration time significantly. |
| actions that will be taken when any parameter of | | | | The main concept behind the HACCP is to prevent |
| critical control points is breached. | | | | any hazardous product from leaving the processing |
| 6. Establishing Procedures for Verification: To verify | | | | unit or manufacturing facility. The keys to success of |
| that the above 5 points are effectively working. | | | | HACCP are employee training, attitude and behavior. |
| 7. Establishing Reporting Procedures: These reports | | | | Still the misconception prevails that only controlling |
| will be a kind of evidence that the system is | | | | the areas where safety can be comprised is a |
| effectively working. | | | | successful HACCP plan. But the controlling of specific |
| HACCP and Food Safety | | | | areas won’t be an effective approach in the long |
| Since the advent of strict legislations related to food | | | | run. HACCP controls the whole process as an integral |
| safety, HACCP certification and programs are on a | | | | system, thus providing better and effective results. It |
| roll. Options available in the market for food | | | | is found that HACCP gives better results when it is |
| operators to comply with food safety regulations | | | | used in tandem with other control systems. Total |
| have increased many folds with the awareness in the | | | | Quality Management Systems and Standard |
| industry. E-Control Systems, Inc., recently launched | | | | Operating Procedures can be used alongside HACCP |
| IntelliHACCP, a wireless solution especially for HACCP | | | | to improve food safety and quality. |
| compliance giving food operators a kind of freedom | | | | |