What is
HACCP?
We manage pest-related risks in food facilities and ensure that pest control protocols are adhered to.
Hazard Analysis and Critical Control Points (HACCP) is a well-known systematic preventive approach to ensure food safety. It addresses the physical, chemical, and biological hazards food is exposed to as a means of prevention rather than only inspecting the finished product. This approach is most commonly used in the food industry to allow for actions to be taken to reduce or eliminate risks.
HACCP pest control is focused on prevention and risk assessment. As pests pose a significant threat to food safety and cause damage to food facilities and equipment, having a sound pest control plan is a prerequisite to most HACCP plans. Our pest management professionals partner with various clients in the food industry to help them ensure safety and protect public health.
The Seven Principles of HACCP
The principles outlined for the HACCP are guidelines that must be followed to ensure safety and hygiene. Here’s what each principal entails:
This involves identifying and assessing potential threats associated with the handling, storage, and preparation of food.
These are points in the food production process where the identified hazards can be effectively controlled or eliminated.
Critical Limits
For each critical control point, there must be minimum and maximum limits that must be met to prevent, eliminate, or reduce a hazard to an acceptable level.
Monitoring Actions
This involves setting up procedures to observe and record the critical control points to ensure they are within the critical limits.
These are actions taken during monitoring if a critical control point is not within its limit.
These are activities outside of monitoring that verify that the HACCP system is working as intended.
Keeping detailed records of the HACCP system is essential for inspections and/or audits.
The Seven Principles of HACCP
The principles outlined for the HACCP are guidelines that must be followed to ensure safety and hygiene. Here’s what each principal entails:
Hazard Analysis
This involves identifying and assessing potential threats associated with the handling, storage, and preparation of food.
These are points in the food production process where the identified hazards can be effectively controlled or eliminated.
Critical Limits
For each critical control point, there must be minimum and maximum limits that must be met to prevent, eliminate, or reduce a hazard to an acceptable level.
Monitoring Actions
This involves setting up procedures to observe and record the critical control points to ensure they are within the critical limits.
These are actions taken during monitoring if a critical control point is not within its limit.
These are activities outside of monitoring that verify that the HACCP system is working as intended.
Keeping detailed records of the HACCP system is essential for inspections and/or audits.
Implementing HACCP for Food Safety
Operating a food-centric enterprise necessitates maintaining impeccable standards of hygiene. HACCP is globally acknowledged as the gold standard for minimising the risks associated with food safety, including those posed by pests. By adopting a management strategy rooted in HACCP principles, businesses in the food and beverage industry can leverage a systematic and preventive approach to navigate the complexities of food safety. This enhances their operational efficiency and supports their commitment to public health.
Reliable HACCP Pest Control
PRO Pest Control provides a comprehensive range of pest control services that align with the rigorous standards set by Hazard Analysis Critical Control Points (HACCP). Our services are grounded in Good Manufacturing Practices (GMP), which are integral to HACCP compliance.