Quality Control
In order for any business to have success, it is a necessary that the consumers always be happy, and that the product does not originate any health problems under any circumstances.
In order to achieve this, make sure to carefully check each production stage, starting from the moment you purchase the materials and the processing until the moment it reaches the actual consumer.
Quality control (HACCP) helps to analyze each step in detail identifying the points where danger could occur, in order to take the necessary measures.
One good idea is to establish a small team formed by two or three people of an advisory institution. This team will develop a diagram of the productive process, identifying the possible sources of contamination and the critical control points.
Determining Critical Points
1. Defining the reference terms
In the next part we will develop a case of determination of critical points during the crafty elaboration of peach nectar. The dangers that are going to be identified will be physical, chemical and microbiological. There are fourteen steps to be followed.
2. Selecting the HACCP team
As was already mentioned, it is a good idea to form a team with two or three people from an advisory institution. Remember that HACCP needs to be specific about each product or process and for every company.
3. Describing the product
You will need to consider the composition (ingredients and percentages), process, bottling, storing, life span, and usage instructions.
Ex: Peach nectar is a pasteurized liquid that is obtained from a mixture of water, peach pulp, sugar, citric acid, and preservatives. It has a life span of up to a year when it has not been opened and it must be refrigerated once it is open.
4. Defining the usage intention
This is referred to the group of people you want the product to reach: the general public, children, housewives, etc.
5. Building a flow diagram
Schematizing in detail all of the stages of the process facilitates the analysis of dangers.
6. Verifying the flow diagram
The diagram must reflect exactly what is actually done.
7. Preventing possible dangers
This consists of numbering the associated dangers in each stage of the process and writing down the measures that will be taken to control these dangers.
8. Determining the critical points through applying tree decisions diagram.
Each stage of the process needs to be considered in sequence. This can be done by using a decision making tree diagram that should be applied to each identified danger possibility.
It will be necessary to access technical data in order to be able to respond the questions that will be asked in the decision making tree diagram.
9. Establishing specifications and tolerance levels for each critical point.
The specifications and tolerance limits should be represented by parameters that can be measured in a quick and easy way.
10. Establishing a monitoring system.
In a monitoring system there should be three indicated points; who will take control action, when it will be carried about, and how it will be carried about.
11. Establishing corrective action.
You will need to specify the actions to be taken when monitoring sees that the personnel is getting out of control.
12. Establishing a registration and documentation system.
This serves to demonstrate that the principles of the HACCP are being applied correctly.
13. Verifying.
Verifying should cover the following two aspects:
- Are the HACCP’s original procedures still appropriate in case of danger?
- Are the monitoring procedures and corrective actions being applied appropriately?
14. HACCP revision system.
It is possible that an annual revision will need to be done, or even more frequently if there are changes in the formulation processes, packing, installing, equipment, disinfecting system, or storing and distribution.
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