What Are The Principles of HACCP?

HACCP generally includes 7 fundamental principles. These are;

• Conduct a hazard analysis.
• Identify critical control points.
• Establish critical limits for each critical control point.
• Establish critical control point monitoring requirements.
• Establish corrective actions.
• Establish record keeping procedures.
• Establish procedures for ensuring the HACCP system is working as intended.

What Are The Potential Hazards?

1. Biological Hazards

In HACCP system, all microorganisms and their toxins are biological hazards. These are;

• Bacteria. Some bacteria that cause illness and contaminated from food are, Salmonella, Clostridium perfingens, Clostridium botulinum, Echerichia coli, Echerichia coli O157:H7, Shigella, Camplyobacter jejuni, Vibrio cholerea, Staphylococcus aureus, Yersinia enterocolitica, Helicobacter pylori etc…
• Viruses. Some bacteria that cause illness and contaminated from food are, Hepatitis A, Polyovirüs, Rotavirus, Astrovirus, Norwalk and Norwalk alike viruses.
• Molds’ mycotoxins. Mycotoxins are produced ny mycotoxins. Mycotoxins are hazards but molds are not. Some mycotoxins that cause illness and contaminated from food are aflatoxins (B1, B2, G1, G2), patuline, ochratoxin A, sterigmatocystine, trichothecene, zearalenon, ergot, penicillic acid etc…
• Algae. . Some algea that cause illness and contaminated from food are, Cyonabacteria, Pyyrophyta etc..

2. Chemical Hazards

Chemical hazards are as below;

• Pesticide. Good Manufacturing Practice (GMP) determines the pesticide limits in HACCP system.
• Fertiliser residue.
• Veterinary medicine.
• Allergens.
• PAH (Polycyclic Aromatic Hyrocarbons).
• Heavy metals.
• PCB (Polychlorinated biphenyl).
• Dioxins.
• Migration from packing material.

3. Physical Hazards

Physical hazards also cause microbiological hazards. Some physical hazards are; glass, metal, paper, dye, stick, garbage, bone, skin pieces, plastic etc…

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