Abstract
HACCP (Hazard Analysis and Critical Control Points) metasystem is a concept not much familiar to the tea industries of Bangladesh. This study was conducted to investigate the issue of food safety through HACCP metasystem and conduct a hazard analysis to make a comprehensive model of HACCP plan for the tea industries of Bangladesh. Both qualitative and quantitative data analysis was used to determine the CCPs (Critical Control Points) or OPRPs (Operational Pre-Requisite Programs) and design a HACCP plan through risk assessment and seven logical approaches. Two OPRPs and CCPs were determined. The derived CCPs were the biological hazard in the cultivation stage and the physical hazard in the processing step namely CTC (Crush, Tear and Curl) and Googy shifter step. The biological hazard in the cultivation stage can be controlled by proper application of GAP (Good Agricultural Practice) while the physical hazard can be controlled in the processing step by proper maintenance of the magnetic arrestor. Considering the benefits and constraints, standard processing procedures and guarantees of food safety of tea as well as to stay in the competitive global market the tea industries should adopt HACCP metasystem.
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