HACCPcontroles

HACCPcontroles refer to the controls implemented within a HACCP-based food safety management system to manage and verify the critical control points (CCPs) in a process. They include monitoring, corrective actions, verification, and documentation that demonstrate the system is functioning and capable of ensuring product safety.

The HACCP approach begins with a hazard analysis to identify biological, chemical, and physical hazards. CCPs are points in the process where controls can be applied to prevent or reduce hazards to acceptable levels. For each CCP, critical limits are established and routine monitoring procedures are defined so operators can determine whether the process is under control. If a deviation occurs, predefined corrective actions are taken, and records are updated. Verification activities confirm that the HACCP plan remains appropriate and effective.

HACCPcontroles are commonly applied across activities such as cooking, cooling, assembling, packaging, and sanitation. Typical controls include temperature and time measurements, pH or water activity readings, metal detection, sanitation verification, and allergen controls.

Regulatory context: HACCP is required or strongly encouraged in many jurisdictions as part of food safety laws. The Codex Alimentarius provides international guidance, and standards such as ISO 22000 offer frameworks for integrating HACCPcontroles into broader food safety management systems.

Limitations: Effective HACCPcontroles require trained personnel, ongoing validation, and robust documentation. Their success depends on accurate measurement, timely corrective actions, and continuous improvement.