HACCP, or in full Hazard Analysis Critical Control Point, manages food safety during the whole manufacturing process. With implementing the HACCP system the whole manufacturing process is verified and all possible hazards for the food will be managed to acceptable levels. But, what is HACCP exactly, and what is HACCP in healthcare? Read further for more information!
What is HACCP?
HACCP is a food safety management methodology defined by the Codex Alimentarius Group of the World Health Organisation. The HACCP methodology centers around risk management of operational steps in terms of food safety hazards.
The main focus of the HACCP is on chemical, physical and microbiological hazards. To prevent hazards like this the methodology is underpinned by pre-requisite systems including cleaning and sanitation, pest control, hygiene, and supplier management.
Overall, the main objective of HACCP is to manage all possible food safety risks to an acceptable level and can be applied right through the entire food chain. From farm to manufacturing, to foodservice.
HACCP in healthcare
HACCP in the healthcare sector is of importance because the food service in this sector is considered as high risk. The consumers of the food may be ill, aged, and immuno-compromised which is making them susceptible to food-borne illness. So food safety management is even more important in healthcare.
Within the healthcare sector, significant volumes of food are prepared at once and in-house, which presents a possibility of pathogens being present in the environment of ill people. The food is typically ready to eat, which is also highly risky. Subsequently, the logistics of serving the food to all those people means that delays may be experienced. The delay can provide the opportunity for pathogenic bacteria to multiply to unacceptable levels. This is why food service in healthcare is considered high risk.
By preparing the food, there are extra chances for pathogens. For example, because suppliers deliver contaminated raw materials, food does not reach cooking temperature or is not cooked long enough and pathogens survive, or allergens are present in the food.
To minimize risks HACCP in healthcare is used. It helps to manage all food safety within hospitals and nursing homes.
How can Elpress help?
Do you want more information about HACCP? Download the white paper ‘Setting up a food-safe hygiene process’ in which you can find useful information about HACCP, ISO 22000 and its application in practice.
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