Canned food products

Target Audience: Communicating awareness to senior management within the food industry the benefits of implementing a HACCP System to monitor and control potential chemical and physical hazards that may arise during the food production process, and therefore impact upon food safety.

HACCP: Are your food safety controls in place?

How do you control potential physical or chemical hazards that may find its way into food ingredients?

During the production of food, ingredients are exposed to various physical and/or chemical hazards. These may be in the form of foreign matter such as metal or plastic fragments, or substances that have been unintentionally added or transferred from other processes. The Hazard Analysis Critical Control Point or ‘HACCP’ is an administrative control that is implemented to control hazards throughout the production process by identifying potential hazards, identifying critical control points (CCP) in the production process that pose the great risk of hazards occurring, and applying the appropriate controls.

An example may be the contamination of food due to cleaning chemicals. This may be due to the presence of chemical residue near food ingredients or products left behind during the cleaning process. In relation to HACCP, the CCP identified may be when equipment cleaning is conducted which then triggers the development of a control to formalise cleaning and monitoring procedures ensuring that any chemicals used are properly inspected and cleaned up. Most commonly, hazards can be controlled through such practices as proper cleaning, hand washing, allergen management and temperature control; however, without a formal system or procedure in place, there is a risk of exposure

Implementing HACCP is a good systematic process in developing risk controls to potential food safety hazards, but not only that, it encourages a ‘food safety culture’ through leadership, encouraging training, raising risk awareness, regular communication with staff, good hygiene practices and appropriate working and operational environments. Researchers have found that employing a food safety culture is a strong determinant of food safety performance.

So… do you have HACCP? What systems do you have to ensure your food is safe?

Tran Nguyen Jessey Dong


Batt, C. A (2016). Chemical and physical hazards in food. Reference Module in Food Science. doi:10.1016/B978-0-08-100596-5.03437-5.

SAI Global Limited. (2016). HACCP Certification. Retrieved from

Nyarugwe, S. P., Linnemann, A., Hofstede, G. J., Fogliano, V., & Luning, P. A. (2016). Determinants for conducting food safety culture research. Trends in Food Science & Technology, 56, 77-87. doi:10.1016/j.tifs.2016.07.015.

Food safety controls and canned food products

Food safety controls and canned food products