Food Safety in ISO Standards

Hazard analysis and critical control points (HACCP) is a preventive approach implemented systematically by concerned organizations to ensure food safety before, during and after production.  It aims to reduce risks such as chemical, biological and physical hazards that might be obtained prior the end-product inspection and distribution.  It can be viewed as an ISO standard that helps promote human life by securing people’s food source.

Government institutions like United States Department of Agriculture (USDA) and Food and Drug Administration (FDA) both claim that their HACCP programs for meat and juice are effective in protecting public health and in maintaining food safety in their respective regulated food industries.

It is believed that the concept of HACCP originated from a production monitoring process that was used during World War II as the traditional ‘end-of-pipe’ testing cannot be performed. It was in the 1960’s, however, that HACCP was said to be further developed when Pillsbury was tasked by US NASA to formulate and manufacture the first space flights’ food.  Since then it has been recognized as an effective science-based tool used to determine if certain food products are safe for distribution and fit for human consumption.

There are 7 HACCP principles:

1. Identify food hazards – conduct an analysis that will determine possible components or conditions which may cause spoilage (or any other similar results) and formulate preventive measures to control these hazards.
2. Establish critical control points (CCP) – Identify key points by which quality control can be applied  to reduce, if not eliminate, hazards to acceptable levels, particularly during the manufacturing process.
3. Set limits for each CCP – establish limits to know up to what level CCP can be applied.
4. Conduct regular CCP monitoring – This is to make sure that all processes at cc points are under control.
5. Implement corrective actions – If results from CCP monitoring show any deviation from its established limits then preventive measures must be done.
6. Verify if the HACCP system is working – Confirm if the system is effective and if stays true in sustaining food safety.
7. Keep record of all procedures – organizations are required to keep documents that show successful implementation of HACCP through evaluation, monitoring and deviation-handling activities.

These principles are also included in the ISO standard 22000. This ISO standard incorporates all essential elements from GMP, SSOP and Quality Management System. Right now implementation of HACCP in some food industries are not mandatory.  Regardless, there are ISO consultants offering ISO training for organizations planning to adopt the HACCP system.

HACCP Consultants and ISO Certification

If you want your own ISO standard certification and wish to experience the benefits of implementing HAACP, Quality Systems Enhancement (QSE) can provide premium consultation and ISO training for you to attain it.  QSE is one of the best ISO consultants and they are based in Atlanta. They are dedicated in giving the best ISO-related services based on their more than 20 years of expertise. You can contact an ISO Consultant through this website or call 770 – 518 – 9967