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Hazard Analysis Critical Control Points (HACCP)Food Quality Assurance SystemHazard Analysis Critical Control Points (HACCP) is a food quality assurance system based on food sanitation. HACCP differs from conventional random sampling inspection, which focuses on end product testing (sampling), and instead provides a system in which potential hazards are identified and those points are controlled in each process, from the start of raw material production to the production process, end process and distribution, to prevent and protect against hazards. HAACP is mandatory in the U.S. and is also becoming required by law in the EU and Canada. Japan's equivalent to HACCP, the approval system for comprehensive sanitary manufacturing practices, was introduced into the Food Sanitation Law and became official in 1996, the applicable food industries were designated by the government, and the system became the legal system with approval standards regulated by ministry ordinance. -Conventional measures (random sampling inspection)
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| Handled by your company | Step 1 | Organize a HACCP team |
| Step 2 | Create a list of all products | |
| Step 3 | Review intended product applications and target customers | |
| Assisted by our company | Step 4 | Create a process flow diagram and facility floor plans |
| Step 5 | Perform on-site review of the process flow diagram and facility floor plans | |
| Step 6 | Hazard analysis (HA) (Principle 1) | |
| Step 7 | Determine critical control points (CCP) (Principle 2) | |
| Step 8 | Establish critical limits (CL) (Principle 3) | |
| Step 9 | Establish a system to monitor control (Principle 4) | |
| Step 10 | Establish the corrective measure to be taken (Principle 5) | |
| Step 11 | Establish procedures for verification (Principle 6) | |
| Step 12 | Maintain documentation and records (Principle 7) |
Prerequisite Program (PP)
The preparation of a prerequisite program (PP) for achieving a clean and sanitary manufacturing environment is important to ensure efficient implementation of the HACCP system. We provide most of the work for the PP. As an engineering company, we believe that the HACCP is PP.
In the HACCP system, potential hazards in the raw material and manufacturing processes are prevented and critical control points (CCP) are determined, critical limits (CL), such as temperature, pH, time and salinity, are then established, and sanitary and quality control is performed. However, CCP control can become very difficult if there is any neglect in sanitary maintenance of surrounding facilities and equipment in the relevant manufacturing process, sanitary control (cleaning and disinfecting) of machinery and instruments, or general sanitary control measures (PP), including sanitary practices of workers and sanitary control of raw materials and packaging materials.
Without these basics, HACCP cannot be implemented. In other words, PP is a proactive program to implement sanitary and quality control under the HACCP system, and it is used to ensure that facilities and equipment have sanitation measures (sanitary control: no bacteria, resistant to contamination), machinery and instruments are cleaned, disinfected and provide for easy maintenance checks, and pest control measures have been taken.
Mitsubishi Materials Techno Corporation can help you implement a HACCP prerequisite program
Sanitary design
As a preliminary step to efficiently implementing sanitary control with the HACCP system, food manufacturing facilities and equipment must be made sanitary.
The following items are covered in a prerequisite program
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We can help build your HACCP system by designing facilities based on PP, a prerequisite for HACCP. Please contact us for more information.
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