The 7 HACCP principles and their implementation with digital checklists
19.07.2019 | 5 min
HACCP stands for hazard analysis and critical control points and is now used as an EU-wide and mandatory quality tool in the food industry. It protects end consumers and consumers from diseases and injuries caused by food. Below we have compiled the seven basic HACCP principles for you and show you how you can meet the requirements with a digital assistance system and digital HACCP checklists.
The 7 principles of HACCP
1. Hazard analysis
A hazard can be any physical, chemical or biological property that makes food consumption dangerous for humans. With the help of defined plans, hazards caused by food can be identified. These plans also define preventive countermeasures. In the cioplenu platform, you can create hazard analysis plans individually for your company according to the latest standards and make them available to all employees directly in production on mobile or stationary terminals.
2. Identification of control points
A critical control point is a point, step or procedure in the food manufacturing process at which controls are possible to prevent, eliminate or reduce to a tolerable level a hazard from the food. These control points can also be defined in digital work instructions for your employees so that every employee in the process is encouraged to observe and review these points. Operationally, this can be done via digital checklists to check off or even with confirmation by digital signature.
3. Defining intervention limits at the respective critical control points
A critical intervention limit is a maximum or minimum value for which physical, chemical or biological hazards must be tested in order to avert, eliminate or reduce a hazard to a tolerable level. On the one hand, these values can be stored in the digital work description so that they can be viewed at any time. On the other hand, you can also oblige your employees to enter the values measured in the process into the system. In the cioplenu Reporter, you always have an overview of processes in the company and can recognize critical developments in good time and take preventive measures at an early stage.
4. Setting up appropriate monitoring procedures critical control points
Monitoring or continuous observation of critical control points is necessary to keep the process under control at each critical point. The InField module of the cioplenu software helps your employees to keep a close eye on the critical points and gives them instructions on how to work correctly at these points. It can also include checklists in which employees digitally check off their work steps. The monitoring procedure and frequency should be defined in the HACCP plan – this can be easily set up in the Creator of the digital assistance software. If there are changes in legislation or production, you can readjust it with just a few clicks.
5. Corrective actions in case of deviations
In the event of exceeding or falling short of the specified limit values, concrete steps must be firmly defined. No food that does not comply with the required limit values may enter the consumer cycle. By means of an integrated limit value control, which your employees keep track of by means of interactive checklists and the continuous monitoring of the production steps, the cioplenu software can show your employees when intervention is required. Depending on the task, you can also directly store the necessary countermeasures. This means that your production employees are always able to act and there is no production stoppage or further downtimes due to contaminated food, for example, or exceeding or falling short of limit values, for example in cooling.
6. Evaluation measures for efficiency testing of the defined HACCP system
The evaluation measures of the HACCP system are designed to ensure safe and sustainable food production. This includes the evaluation of all HACCP plans, critical control point records, critical limits, sampling and analysis. The cioplenu Reporter provides you with a real-time overview of all values collected and documented activities of your employees during the production process.
7. Documentation of the measures
The requirements of HACCP also include the documentation of all data collected in the monitoring of a food production establishment during the implementation of the above points. This includes data on control points, limit values, review and evaluation activities and procedures for dealing with deviations. HACCP measures must be archived and be available at a later date. Comprehensive documentation and revision-proof archiving are child’s play with cioplenu – whether in the cloud or on-premises
The anchoring of all measures required by HACCP on one platform brings many advantages for your production operation. All necessary data – from instructions and interactive checklists to archiving – can be centrally managed and stored and made available regardless of location. This means that nothing is lost and you benefit from a higher quality standard for your products.
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