Mr. Mitsuo Kato,
an instructor authorized by International HACCP Alliance

Basic general ideas of HACCP

Points for the construction of prerequisite programs (PP)

Going into ISO22000 Era

Examples for HACCP and PP

Important points for HACCP

Technical tarms for HACCP
　
Top Catalogue Let’s begin with uniforms Inquiry Sitemap
　

　 

The power and the Actual Situations of the HACCP system based on Prerequisite Program

　

　

■HACCP prevents accidents beforehand and contributes to enhance products’ qualities and images.

Now all companies supplying foods are required to find plans about food safety with enough knowledge.  For this reason, introducing the HACCP system to those companies is the most effective.  HACCP stands for Hazard Analysis and Critical Control Point. Hazard, which means threatening food safety, has three factors.  They are a biological factor related to microbes, a chemical factor associated with chemical substances, and a physical factor meaning the contamination of food.  The HACCP system analyzes all situations which have possibilities of threatening food safety, describing important points for food safety.

The HACCP system is based on Prerequisite Program talking about institutions, facilities, machinery and appliances, education for employees, and how to handle products.  Because employees handle foods directly, improving their knowledge about a hygienic management is the most important to keep the foods safe.  The HACCP system is an epoch-making technique which should be paid attention to.  It includes not only the hygienic management but also the rationalization of work, quality improvement, and the image enhancement of commodities, market expansion, and reduction in cost.
■Ten misunderstandings about HACCP

１．

 A misunderstanding that you need to reconstruct your facilities because they are old.
　 Because HACCP is a system or a method to make foods safe, basically, you don’t have to reconstruct your facilities.  In order to fix zoning and flow lines you don’t have to build walls to divide a place.  It is fine to make partitions or to draw lines to divide the place.
　

２．

 A misunderstanding that you can’t carry out HACCP without approval
　 If you carry out HACCP voluntarily, you can say that you enforce it in your factory without certification.
　

３．

 Misunderstandings that you have to collect a lot of data and that your factory has to be large.
　 If you carry out HACCP voluntarily, you don’t have to collect a lot of data in order to keep your products safe and better.  Focus only on important points to make HACCP effective.
　

４．

 Bad manufacturing efficiency is equal to increase in cost.
　 When we examine flow lines and zoning, the flow lines should flow in one direction without intersecting.  The zoning should be done based on the differences between hygienic levels. It contributes to prevent products from unnecessary moving during manufacturing.  Considering those things mentioned above, we can raise manufacturing efficiency with the same staff and the same facilities, which contributes reduction in cost.
　

５．

 A misunderstanding that you can’t carry out HACCP without an expert or a qualified person.
　 Most companies in Japan begin with a basic study of HACCP.  You need neither a specialist related to HACCP nor the expert.
　

６．

 A misunderstanding that you can’t carry out HACCP because you have no heat processing.
　 Although the heat processing is important, you can have HACCP without it in your factory.
　

７．

 A misunderstanding that you can’t carry out HACCP because you have no testing equipment.
　 It is possible to have HACCP with simple examinations.  You can ask specialized agencies or public institutions to do them.
　

８．

 A misunderstanding that you need a perfect inspection system.
　 You need internal inspections and external ones but you can cover them without the perfect inspection system.
　

９．

 A misunderstanding that you need perfect preparations from the beginning.
　 You should begin with a study of PP.  Then you will gradually get better results.
　

１０．

 A misunderstanding that the same types of factories have the same types of HACCP systems
　 Different HACCP systems will be established in different factories.
　
　

※By Mr. Mitsuo Kato, Examples! 55 ideas related to HACCP
2002-2007 SUN-S Co.,ltd All rights reserved.