As already mentioned in Chapter 2, both DAFF and the DoH require food processors,
including producers/exporters of processed fruits, vegetables and nuts, to be
compliant with the system known internationally as HACCP. It is also a minimum
food safety standard set by foreign markets.
The HACCP system calls for the operations of the processor to be analysed and
evaluated in order to identify key points at which controls should be imposed
to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
These key points are known as Critical Control Points (CCPs). The seven principles
involved in HACCP are:
- Conduct a hazard analysis.
- Determine the Critical Control Points.
- Establish critical limits.
- Establish a system to monitor control of the Critical Control Points.
- Establish the corrective action to be taken when monitoring indicates that a
particular Critical Control Point is not under control.
- Establish procedures for verification to confirm that the HACCP system is
- Establish documentation concerning all procedures and records appropriate to
these principles and their application.
On the basis of these principles the sequence to be followed to apply a HACCP