ABSTRACT
RUPESH CHAVAN,1 ANIT KUMAR,2 SHRADDHA BHATT,3 VAIBHAV VYAS,4 SOMYA TEWARI,5 and TANMAY NALAWADE6
1Quality Assessment Analyst, Mother Dairy, Gandhinagar, Gujarat. Mailing Address:B 501 Nobel Platinum, Rayjibaug Near Motibaug Circle, Junagadh 362001, Gujarat, India. Mobile: +91-9992525438, E-mail: rschavanb_tech@rediffmail.com
2Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana, India
3Assistant Professor, Department of Biotechnology, Junagadh Agricultural University, Junagadh, Gujarat, India
4M.Tech. Scholar, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana, India
5Senior Research Fellow, Department of Food Process Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana, India
6Assistant Professor, Department of Bachelor of Food Technology and Management, CNCVCW, CSIBER, Kolhapur, India
12.1 Introduction ................................................................................ 312 12.2 History and Background ............................................................ 312
12.3 Hazard Analysis ......................................................................... 313 12.4 Pre-Requisite Programs (PRPS) ................................................ 316 12.5 Principles of the HACCP System .............................................. 316 12.6 Guidelines for the Application of the HACCP System .............. 317 12.7 Commercial Processing Example .............................................. 324 12.8 Summary .................................................................................... 358 Keywords .............................................................................................. 358 References ............................................................................................. 359
12.1 INTRODUCTION
Hazard Analysis Critical Control Point (HACCP) is considered as a systematic and preventive approach to address biological, chemical and physical hazards in food products by anticipating and implementing preventive actions rather than having postproduction analysis. To ensure the food safety, food operators and processors worldwide implement HACCP which safe guards the product by identifying, monitoring, verifying, and controlling critical-processing steps for hazards. HACCP is implemented at each and every step during the food production i.e., raw materials procurement, handling production, distribution, and consumption of finished food. Briefly HACCP follows the following steps [2]:
a. Conduct the hazard analysis. b. Determine the critical control points (CCPs). c. Establish the critical limit for each step. d. Establish a system to monitor control of each CCP. e. Establish the corrective action to be taken when monitoring indi-
cates that a particular CCP is not under control. f. Establish the procedures for verification to confirm that the HACCP
system is working effectively. g. Establish the record keeping and documentation procedures.
