H.A.C.C.P. And Animal Production
The use of a HACCP programme can reduce or eliminate the
HAZARDS caused by Chemical or Physical agents. However, the Biological
hazards are more difficult to handle.
The Critical Control Points on the Farm site
may include: -
 |
Replacement/Introduction
of new stock |
|
Vaccination |
|
Feed and Water Quality |
|
Handling during Transport |
HACCP can play an integral role in bringing safer consumer products
from the “FARM TO THE TABLE”.
Process control via HACCP will result in more efficient processing
–
|
Fewer defects |
|
Less waste |
|
Increased yields |
|
More profit opportunities |
|
Less customer complaints |
|
Increased shelf life |
|
Improved employee productivity
via better production controls |
|
Improved quality assurance by
suppliers/farmers. |
The Principles Of H.A.C.C.P.
A HACCP plan should be developed for each food
production line and should be tailored to its own product processing
and distribution conditions.
The principles maintained by the application
of HACCP are: -
|
The identification
of hazards that may be present from harvest on the farm through
to ultimate consumption and the preventative measures for
controlling them |
|
The determination
of critical control points (CCP) required to control the identified
hazards |
|
The establishment
of critical limits that must be met at each critical control
point |
|
The appropriate
monitoring procedures for CCP |
|
The establishment
of corrective actions at CCP’s |
|
The establishment
of effective record-keeping that documents the HACCP system
|
|
The verification
procedures established to show that a HACCP plan is
working. |
Benefits Of H.A.C.C.P.
|
International Recognition |
|
International Acceptance |
|
National Acceptance |
|
Reduced Recalls |
|
Easier Access To Export Market |
Hazards
A Harzard may be defined as many food property,
which may cause an unacceptable health risk.
Harzards may be:
|
Biological
- including harmful bacteria viruses or other microorganisms
or parasites |
|
Chemical -
including toxins, heavy metals, improperly used pesticides,
cleaning compounds and food additives |
|
Physical
- including foreign objects which includes illness or injury. |
H.A.C.C.P. And Animal Production
The use of a HACCP programme can reduce
or eliminate the HAZARDS caused by Chemical or Physical agents.
However, the Biological hazards are more difficult to handle.
The Critical Control Points on the Farm site
may include: -
|
Replacement/Introduction
of new stock |
|
Vaccination |
|
Feed and Water Quality |
|
Handling during Transport |
HACCP can play an integral role in bringing
safer consumer products from the “FARM TO THE TABLE”.
