HACCP itself is split into two stages (which are then further divided into various different steps). The first stage is Hazard Analysis where information is collected and evaluated on every individual ingredient throughout its journey, from its humble beginnings right through to being prepared, packaged, and sold; the second stage involves the monitoring of Critical Control Points and establishing where control measures are needed. This means identifying the points during the journey of an ingredient where some kind of action is needed in order to prevent, reduce, or eliminate pathogens and then establishing a system to monitor and control those points.
What makes HACCP different from systems of food safety that went before it is just how much it focuses on prevention. Previously, systems involved keeping a general level of cleanliness and only testing the food for pathogens once it had been created. By changing the focus to prevention and working to keep every ingredient contaminant-free throughout its lifecycle, HACCP is able to help avoid any risk of contaminated products making their way to consumers. This avoids potential lengthy and costly legal battles with victims, expensive and reputationally damaging product recalls, prevents the need to reprocess or destroy whole batches of food, and ultimately saves time, money, effort, and resources.
Online Food Safety & Hygiene Certification Courses
Here at RCL safety centre, we offer an Online Food Safety & Hygiene Certification Course bundle that was designed for anyone working where food is made, sold, served, or needs adequate food hygiene training.
Included in this bundle are our upcoming HACCP Training and Food Safety & Hygiene Training courses, which will be coming out this year. You can register your interest in either of the courses today at www.foodsafety.org.ng or www.safetycentre.ng and get certified. be the first to know when it is released! Or for now, you can read our useful ‘The HACCP System: Simplified’ PDF – this document outlines the steps of HACCP and splits them into bite-sized chunks.