What is CQA®?
HACCP
What is HACCP?
HACCP (Hazard Analysis Critical Control Point) is a set of preventative, scientific principles designed to achieve high food safety standards. It was originally developed to ensure the safety of NASA astronauts, but is now being adopted by the food industry worldwide. HACCP can be used in all segments of the food continuum and can be tailored to suit any product or process.
The Essence of HACCP
HACCP systems are structured around Critical Control Points (CCPs)—intended to control potential biological, chemical and physical hazards that pose food safety risks. Prevention is the fundamental principle of all HACCP programs. The application of HACCP to food production is recommended by Codex Alimentarious.
CQA® is based on the seven basic principles of HACCP (Hazard Analysis Critical Control Point):
- Conduct a hazard analysis.
- Identify the Critical Control Points (CCPs).
- Establish limits that must be met to ensure that each CCP is under control.
- Establish regularly scheduled observations/tests to monitor each CCP.
- Establish what corrective action will be done if monitoring indicates a problem.
- Verify that all CCPs in the system work correctly.
- Establish effective record keeping procedures that document the HACCP system.
Prevention is the Key
The program is geared to the pre-processing, or production stage, of pork production. On-farm CQA® procedures are evaluated regularly, and the program is revisited and updated as changes are made. Essentially, producers following the program must meet a set of national standards. Detailed protocols and records must be kept to document the procedures.
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