HACCP Generic

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Hazard Analysis CriticalHazard Analysis Critical

Control PointControl PointBasic Principles and Practical Applications


Control PointControl PointBasic Principles and Practical Applications


Control PointControl PointBasic Prin

ciples and Practical Applications


Control PointControl PointBasic Prin

ciples and Practical Applications


Control PointControl Point


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Module Objectives

To introduce the participants to the:1. History and background of

the HACCP system and its

importance as a program forfood safety;

2. Regulatory guidelines for the

application of the HACCPsystem and the definitions

and approach in these

guidelines.


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Module Content

1. HACCP System: Defined2. Application of HACCP

3. History of HACCP

4. HACCP and Food Regulations

5. HACCP System: Overview

6. Pre-requisite Programs

7. HACCP Seven Principles

8. Dolefil HACCP Programs


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What is HACCP?

HH Hazard

AA Analysis

CC Critical

CC ControlPP Point


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What is HACCP?

HACCP (pronounced as hssip) Preventive food safety management

system

A worldwide-recognized modern, science-based approach to food safety that

addresses potential food safety hazards

as a means of prevention rather thanfinished product inspection and testing.


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Why Need for HACCP?

Increasing number of new food pathogens Increasing public health concern about

chemical contamination

Increasing size of food industry anddiversity of products and processes

FOOD SAFETYFOOD SAFETY


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HACCP Benefits & Advantages

Preventive system Science-based

Broad Application

Helps food companies compete more

effectively in world market Places responsibility for ensuring food

safety appropriately on the foodmanufacturer or distributor

Permits more efficient and effectivegovernment oversight

Reduces barriers to international trade

Efficient allocation of resources


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The Origin of HACCP

Developed in 1960s bythe Pillsbury Company,

in collaboration with

NASA and the US ArmyLaboratories to provide

safe food for space

expeditions.

The Origin of HACCP

Developed in 1960s bythe Pillsbury Company,

in collaboration with

NASA and the US ArmyLaboratories to provide

safe food for space

expeditions.


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HACCP and Food Regulations

HACCP is internationally recognized as the bestsystem for ensuring food safety and endorsedby the FAO, WHO, National Academy ofSciences, CODEX, and NACMCF.

1971 HACCP took form at the NationalConference on Food Protection, where riskassessment was combined with the critical pointconcept

1973 FDA used HACCP-based principleswhen setting up their low-acid food canningregulations


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1985 HACCP was recommended by theNational Academy of Science for broadapplication to various categories of non-cannedfood

1989 The US National Advisory Committee on

Microbiological Criteria for Food (NACMCF)developed and approved a standardized andupdated HACCP system

1990s HACCP is an internationally acceptedmethod of ensuring food safety

1995 FDA issued regulations that madeHACCP mandatory for fish and seafoodproducts


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1998 USDAs Food Safety and InspectionService (FSIS) mandated HACCP for the

nations meat and poultry processing plants

1999 voluntary HACCP program was

implemented for Grade A fluid milk and milkproducts under the cooperative federal/state

National Conference on Interstate Milk

Shipments program

2001 FDA issued regulations for mandatory

HACCP in juice processing and packaging

plants


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How does HACCP work?

Food Hazards

BiologicalBiological

ChemicalChemical

PhysicalPhysical

ControlMeasures

Pathogenic Bacteria, Viruses,Parasitic worms, etc.

Pesticide Residues, Lubricants,

Allergens, Sanitizers, HeavyMetals, etc.

Foreign Material, Glass, Metal,

Wood, Stones, Sticks, etc.

Thermal Process, Freezing,

Acidification

SSOP, GAP, GMP,

Certificates

Metal Detection, Magnet Traps,

Sorting, Visual Inspection,

Strainers, Filters, Sifters


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HACCP Pre-requisite Programs

Good Agricultural Practices (GAP) Good Manufacturing Practices (GMP)

Sanitary Standard Operating Procedures

(SSOP) Product Traceability and Recall Program

Chemical Control Program

Pest Control Program

Handling of Consumer Complaints

Program


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OVERALL EQUATION

PrePre--requisite Programsrequisite Programs

HACCP ProgramHACCP Program

Safe FoodSafe Food

+


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HACCP Principles

1. Conduct Hazard Analysis2. Identify Critical Control Points

3. Establish Critical Limits for each CCP

4. Establish CCP Monitoring Procedures

5. Establish Corrective Actions

6. Establish Verification Procedures

7. Establish Recordkeeping Procedures


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HACCP Principles

Principle 1: Conduct a Hazard Analysis Determination of potential food safety

hazards

Identification of preventive measures tocontrol hazards

! Food Safety Hazard biological, chemical

or physical entity that may cause a food to be

unsafe for human consumption.


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HACCP Principles

Principle 2: Identify Critical Control Points Determine CCPs after evaluation of all

processing steps

! Critical Control Point (CCP) point,

step or procedure in a foods production

and processing at which significant

hazards can be prevented, eliminated or

reduced to an acceptable level.


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HACCP Principles

Principle 3: Establish Critical Limits Each CCP must operate within specific

parameters to ensure the hazard is being

appropriately and effectively controlled

! Critical Limit (CL) maximum or

minimum value to which a significant

hazard must be controlled at a CCP toprevent, eliminate or reduce to an

acceptable level.


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HACCP Principles

Principle 4: Establish Monitoring Procedures

What to measure?

How to measure?

Who will perform the measurements?

How often measurements be taken?

Where to record measurements?

! Monitoring a planned sequence of

measurements or observations to ensure the

product or process is under control.


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HACCP Principles

Principle 5: Establish Corrective Actions

Intended to ensure that no product

injurious to health or otherwiseadulterated as a result of process

deviation enters commerce.

! Corrective Action actions to be

taken when monitoring indicates a

deviation from an established criticallimit.


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! Validation collection and evaluation of

scientific and technical information to determine

if the HACCP plan, when properly

implemented, will effectively control the

hazards.

HACCP Principles

Principle 6: Establish Verification Procedures Determine if HACCP plan is followed and

working as intended through records and audit.

!Verification

confirmation that the system is

working properly and operating according

to the plan.


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HACCP Principles

Principle 7: Record-keeping & Documentation Includes all records required in the

various parts of the HACCP plan, as well

as other key records.

HACCP Generic

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