Hazard analysis and critical control points (HACCP) is a system that was originally intended to promote food safety—and remains most commonly associated with that function—but it has found increasing acceptance in other industries as well, such as the pharmaceutical sector. The HACCP system consists of seven “points” that collectively help eliminate safety issues:
1. Conduct a hazard analysis: Check for potential problems in the process.
2. Identify critical control points: Pinpoint specific areas where hazards can interfere with the workflow.
3. Establish critical limits: Calculate the parameters that must be observed at each control point.
4. Establish monitoring procedures: Create measures to track activity at each control point.
5. Establish corrective actions: Institute procedures for fixing problems when they are detected.
6. Establish verification procedures: Ensure that all relevant devices are functioning accurately.
7. Establish recordkeeping procedures: Create a process for recording and storing accurate data.
For cleanrooms, HACCP compliance involves both using the right kinds of uniforms as well as establishing procedures for their proper handling.
This cleanroom tip was contributed by Jerry Martin of Prudential Overall Supply/Prudential Cleanroom Services.
