Hazard Analysis and Critical Control Points (HACCP) - Developed by NASA in the 1960s to help protect astronauts, HACCP is a systematic, scientific based process system to identify, evaluate and manage food safety hazards in processing, packaging and transportation and helps identify ways to control or prevent them to ensure food production is safe. It identifies many aspects of food safety including contaminations with non food stuffs, bacterial control and risk identification. HACCP has become an important tool globally for regulators, customers and recipients.
Based on the audit and analysis, any required preventive action must be defined so that the identified risks can be prevented or at least minimized. In summary, it
• identifies the points at which risks for food may occur
• analyses the potential risks to food contamination in the process
• defines which points would be critical
• defines and carries out effective testing and monitoring procedures of these critical points
• checks the risk analysis after every change to the production process.
NSF H1 registered lubricants must generally be used if, during the process and before the consumer receives the product, occasional contamination of food by lubricants cannot be ruled out or prevented with complete certainty.
Manufacturers who do not conduct an HACCP analysis or have not implemented it correctly can be in breach of some food-safety regulations and directives and this could lead to a failed food-safety audit.