HACCP Principles
Hazard Analysis Critical Control Points (HACCP) is a method for systematically monitoring and checking Critical Control Points (CCP). CCP are the points in the chain from loading stores to serving which require special attention. A critical control point can be a place or a process where an incorrect action can lead to a food product becoming a health risk for humans. Random sampling of critical control points is ideal when there is a requirement for written documentation for quality assurance of food products aboard.
HACCP and self-assessment are fundamentally the same. Self-assessment is the European interpretation of the American HACCP. Self-assessment is a system whereas CCP is more or less measurable processes or places in the production and/or in the galley:
Where there is a danger of microorganisms already present in food to multiply
Where there is a danger of adding new microorganisms to food
Where physical or chemical contamination of food can occur
Self-assessment programme can be preceded by a risk assessment. A risk assessment is a systematic review, with a critical look at work processes and issues in the galley.
There are three risk factors that can have an impact on food safety:
Microbiological: Bacteria, mould and mildew, viruses and parasites. Viruses cause vomiting and diarrhea. Dangerous bacteria give the same symptoms and can cause even severe life-long effects and mould can develop toxins in food.
Chemical: Detergents that contaminate food, oxidized metal, chemicals to soften plastics and chemical sprays that come in contact with food can transfer substances that are damaging to health, pesticide residues from surface treatments, chemicalsubstances formed during production, naturally arising toxins,for example in dried fruit – there are risks in all of these.
Physical: Shards from chipped china (bowls and glasses), plastic from packaging, bits of metal or plastic from worn equipment, dirty condensate from the cooker hood, mouldy wood in the galley – all these can be hidden reasons for broken teeth, bad stomachs or unhygienic cookery.
A risk analysis has seven stages:
1. Identify the risks
What can go wrong when receiving goods, loading stores, keep them in stock, prepare food and cleaning in the galley?
2. Identify the CCP’s
How can I manage behaviour or take measurements to reduce the risks so that things do not go wrong?
3. Define the critical limits
What is the limit between not being acceptable and not going wrong?
4. Monitoring
How and how often should I write things down?
5. Corrective action
What should I do if something goes wrong?
6. Documentation
How can I make my monitoring manageable in writing and what did I do when something went wrong?
7. Revision
How should I match the self-assessment programme to daily routines in the galley?
