HACCP Overview
HACCP stands for Hazard Analysis and Critical Control Point. This is a hygiene control method to ensure safety.
Preliminary analysis of microorganisms and other hazards that may occur in food production and processing processes
Control what measures can be taken at what stage of the manufacturing process to obtain safer products
Hazard Analysis is the preliminary analysis (Hazard Analysis) of potential hazards such as microbial contamination that may occur at any stage of the food manufacturing and processing process. In other words, HACCP is a hygiene management method to ensure food safety.
HACCP is recognized worldwide as the most effective and efficient food safety management system, and the United States, Japan, the European Union, and international organizations (Codex, WHO, FAO) actively recommend the application of HACCP to all foods.
HACCP Configuration Requirements
HACCP operates effectively when SSOPs (Hygienic Standard Operating Procedures) are followed in facilities and equipment that can produce food hygienically, i.e., under GMP conditions. This is because the HACCP system is a centralized control system that identifies and concentrates on the key control points under the prerequisite that basic sanitation controls are effectively implemented.
Since the HACCP system cannot operate efficiently without prior GMP and SSOP (Sanitary Standard Operating Procedures), GMP and SSOP (Sanitary Standard Operating Procedures) are the prior requirement programs for HACCP application.
If a plant is unable to fulfill the conditions of a prior requirements program (GMP, SSOP), it will be difficult to execute a HACCP management plan that addresses scientifically and technically complex safety-related issues. Failure to administer the appropriate prior requirements will make hazard factor analysis more difficult and may result in more or fewer mandatory control points.
HACCP Plan (HACCP Control Plan)
Analyze hazards in all production processes, identify critical control points, establish preventive measures for each control point based on critical limits, establish monitoring procedures, establish procedures to prove that the system is working properly, and maintain records to substantiate the system.
SSOP (Sanitation Standard Operating Procedures)
Sanitation of water used, cleaning and sterilization of machinery and equipment, prevention of cross-contamination, disinfection and sterilization of hands, health management of employees, prevention of contamination of food by foreign substances such as harmful or toxic materials and foreign metal objects, splashes and drips, etc., maintenance of toilet cleanliness, removal of insects and insect pests, etc.
GMP (Good Manufacturing Practices)
It is a guideline for producing products of a certain quality, and it indicates the objectives and targets of management, and the methods to achieve them are left to each factory.
Procedures for applying HACCP
The procedures to be followed when promoting the application of HACCP in food production/processing companies and group meal facilities are as follows
Composition and role assignment of HACCP promotion team
1. formation of HACCP team
Formed a team to lead the establishment and operation of the HACCP system
Comprised of staff from diverse fields such as quality control, production, general affairs, and research and development
Assign specific roles to the team leader and each team
2. development of sanitation management system
On-site sanitation inspections and facility/equipment improvements
Check the current status of facilities and equipment necessary for the hygienic production and preparation of food products.
Improvement of GMP and SSOP construction and operation
3.Development and implementation of prerequisite programs
Creation of standards for facilities and equipment, sanitation, storage and transportation, inspection, collection programs, etc.
After implementation in the field, identify problems and revise standards
4.Product and process documentation
Prepare product descriptions including product ingredients, specifications, expiration dates, uses, etc.
Prepare manufacturing process drawings, workshop floor plans, equipment system drawings, and water and drainage system drawings.
Utilize these materials as the basis for hazard analysis.
5.HACCP plan development
Conduct hazard factor analysis for each raw material and process
Establishment of CCPs, control criteria, monitoring methods, and remedial measures
6.Documentation of HACCP management standards
Team composition, product description, process diagram, hazard analysis
Establishment of CCPs, management criteria, and monitoring methods
Procedures for remedial action, verification, training, and record keeping
7.Training and pilot operations
Provide training for employees, managers, and team members
On-site testing of the formulated HACCP plan
Conduct validity assessments
8. full-scale operation of HACCP system
Implement improvements based on evaluation results
Full-scale operation of the system begins.
Apply for HACCP certification to the Food and Drug Administration with one month's operational results.
HACCP 7 Principles 12 Procedures (Procedural Principles)
農場HACCP総合情報
安全な畜産物生産のための衛生管理システム
農場HACCPとは
農場HACCPは、畜産農場における衛生管理を向上させるための認証制度です。以下の特徴があります：
- 危害要因分析に基づく衛生管理システム
- 継続的な記録と確認による管理の見える化
- 生産工程の各段階における重要管理点の設定
- 科学的根拠に基づいた衛生管理の実施
取得するメリットとデメリット
メリット
- 生産物の安全性向上
- 取引先からの信頼性向上
- 経営の効率化
- 従業員の衛生意識向上
- ブランド価値の向上
デメリット
- 導入時の費用負担
- 記録管理の手間増加
- 従業員教育の必要性
- 定期的な更新審査の対応
適用品目リスト
と殺業
牛、豚、鳥
食肉加工業
ハム、ソーセージ類、ヤンニョム肉類、粉砕加工肉製品
油加工業
牛乳(低脂肪乳)、発酵乳類、チーズ類、加工乳、バター 類、アイスクリーム類
食肉個包処理業
カット個包肉
配合飼料工場
肉牛、乳牛、豚、鶏、魚類、その他
認証基準
基本要件
- 一般的衛生管理プログラムの整備
- HACCPプラン作成と実施
- 記録の保管と検証
具体的な要求事項
- 衛生管理体制の確立
- 重要管理点の設定と管理基準の設定
- モニタリング方法の確立
- 改善措置の設定
導入効果
経営面での効果
- 生産性の向上
- 事故率の低下
- 取引先の拡大
- 経営の効率化
衛生管理面での効果
- 食品安全性の向上
- 従業員の意識改革
- 農場の清浄性維持
- 疾病発生リスクの低減
国際HACCP総合情報
国際基準に基づく食品安全管理システム
国際HACCPとは
国際HACCPは、WHO（世界保健機関）とFAO（国連食糧農業機関）によって策定された国際的な食品安全管理システムです：
- Hazard Analysis and Critical Control Point（危害分析重要管理点）の略称
- 国際的に認められた科学的な食品安全管理手法
- 製造工程全般における危害の予防的管理
- グローバルな食品取引における基準として採用
取得するメリットとデメリット
メリット
- 国際市場への参入機会の拡大
- グローバルな取引先からの信頼獲得
- 製品の安全性に関する国際的な保証
- 品質管理コストの最適化
- 食品安全に関する国際競争力の向上
デメリット
- 導入・維持コストの増加
- 国際基準に対応する人材育成の必要性
- 詳細な文書化と記録管理の負担
- 定期的な国際監査への対応
適用品目リスト
一次生産品
農産物、畜産物、水産物、酪農製品
加工食品
缶詰、冷凍食品、レトルト食品、乳製品、肉製品、水産加工品
飲料
清涼飲料水、アルコール飲料、ミネラルウォーター
食品原料
添加物、香料、調味料、食品素材
包装材料
食品包装材、容器、梱包資材
認証基準
7原則
- 危害分析の実施
- 重要管理点（CCP）の決定
- 管理基準の設定
- モニタリング方法の確立
- 改善措置の設定
- 検証方法の確立
- 文書化と記録の維持
12手順
- HACCPチームの編成
- 製品の明確な記述
- 意図する用途の特定
- 製造工程図の作成
- 現場での工程図の確認
- 7原則の適用
導入効果
ビジネス面での効果
- 国際市場での競争力強化
- 取引可能な市場の拡大
- 製品回収リスクの低減
- ブランド価値の向上
管理面での効果
- 国際的な食品安全基準への適合
- 体系的な品質管理の実現
- 従業員の安全意識の向上
- トレーサビリティの強化