HACCP is a system which identifies hazards and implements measures for their control. It was first developed in 1960 by NASA to ensure food safety for the manned space program. The main objectives of NASA were to prevent food safety problems and control food borne diseases. HACCP has been widely used by food industry since the late 1970 and now it is internationally recognized as the best system for ensuring food safety.
HACCP is endorsed by the:
• FAO (Food and Agriculture Organization)
• Codex Alimentarius (a commission of the United Nations),
• FDA (US Food and Drug Administration),
• European Union
• WHO (World Health Organization)
There are seven basic principles that must be followed which are:
Principle 1
Conduct a hazard analysis.
Principle 2
After assessing all the processing steps, the Critical control point (CCP) is controlled. CCP are points in a food production and processing at which significant hazards can be controlled or even determined.
Principle 3
Establish critical limit for each CCP.
Principle 4
Set up a system to monitor each CCP.
Principle 5
Establish corrective actions.
Principle 6
Establish verification procedures. The verification process is required to confirm if the system is working properly and that procedures outlined in the HACCP documents are properly being followed.
Principle 7
Record-keeping and documentation.
Seawork Fish Processor is a fishing company based in Walvis Bay Namibia and it is a HACCP certified member.It has been accredited with the HACCP certificate as it is an international seafood supplier. This has ensured that the company has a well managed seafood safety system and their products are of superior quality.
http://www.seawork.com.na/quality.html
