The HACCP Decision Tree
“Hazard Analysis and Critical Control Points” (HACCP) is a risk analysis approach that is primarily used in the food industry. It is designed to prevent dangers within the context of food production, packaging, and handling that may lead to consumer illness or injury. HACCP is, amongst other, an integral part of the ISO 2200 standard and chapter 2.2.1 “HACCP-System” of the International Food Standard (IFS).
Critical Control Points (CCP)
The so-called Critical Control Points are key elements of HACCP. They are points along the production or handling chain that are of particular importance, as this is where food safety risks can be prevented, terminated, or lowered to an acceptable level. A HACCP “Decision Tree” is used in order to identify said CCPs. This type of risk analysis shows whether a point in a process is a CCP, whether an Operational Prerequisite Program (oPRP) should be applied there, or whether the point in the process indicates that the procedure or product needs to be altered.
The Decision Tree in Risk.Net
The Risk Management Software Risk.Net contains an ISO 22000 compliant HACCP decision tree in order to identify the aforementioned points. The user is thereby interactively guided through the 5 key questions that make up the question tree and need to be addressed for each product or product group, and every process-step where risks are identified:
- Are adequate actions for hazard control in place?
- Are actions required?
- Is the step necessary to eliminate the hazard?
- Can the hazard increase at this step?
- Does a further step eliminate the hazard?
After these questions have been clarified, the decision tree graphically shows whether the analyzed measure is a CCP or oPRP. Thus, not only the measure but also the logical derivation based on the HACCP hazard analysis is automatically documented and can be subsequently supplied in any document format. In the spirit of a holistic HACCP-Software, CAQ.Net then supports you in the administration of all relevant further HACCP measures.
A person who safely arrives at the 28.000 km/h fast International Space Station ISS, 400 km above the planet, after travelling there in a 26 Million horsepower strong Sojus-Rocket, most probably has other things on his mind than the safety and quality of his lunch when in orbit. Thankfully, it was specifically for astronaut food way back in 1959 that the NASA commissioned the HACCP concept, based on the FMEA method. Today, it is difficult to imagine how the food industry could function without it.