HACCP Project

8/3/2019 HACCP Project

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Name: Ewart Patterson

School: Jans School of Catering and Skill Center

Tutor: Kay Samuels


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Introduction-----------------------------------------------------------------------------2

Principles of HACCP-----------------------------------------------------------------3

Implementing HACCP----------------------------------------------------------------4

Reference-------------------------------------------------------------------------------10

Appendix--------------------------------------------------------------------------------11

TABLE OF CONTENTS


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HACCP is the acronym for Hazard Analysis and Critical Control Points. This is a

management system in which food is safely addressed through the assessment and

control of physical, biological and chemical hazards from raw material production,

procurement and handling to manufacturing, distribution and consumption of finished

products.

The HACCP was established as a preventative method, rather than a finished product

inspection and used in the food industry to identify potential food safety hazards, this is

found to be an effective approach to food safety and protecting public health due to the

fact that it examines the processes along the production line and identify the points at

which, the occurrence of an error might introduce a hazard, making the end product

harmful to the consumer.

While HACCP is mainly utilized in the food industry, other notable industries that have

employed the HACCP system are cosmetics and pharmaceuticals. This method is

found to be more successful than traditional produce and test quality control methods

which proved inappropriate for highly perishable products.

Commercial food processors who integrate HACCP systems in their operations benefits

considerably from: a safe food product, a precise and efficient operation and confident

consumers to a level playing field where products can compete equally in the world.

INTRODUCTION


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There are seven basic principles that are employed in the development of HACCP plans

that meet the stated goal. These principles include inaugurating:

1. Hazard analysis

2. CCP identification

3. Establishing critical limits

4. Monitoring procedures

5. Corrective actions

6. Verification procedures

7. Record keeping and documentation.

There is strict adherence to this system, it ensures that if an aberration occurs revealing

control has been lost, the aberration is exposed and appropriate measures are taken to

restore control in a timely manner to assure that potentially hazardous products do not

reach the consumer.

PRINCIPLES OF HACCP


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Since HACCP is a management system established as a food safety measure to reduce

or eliminate hazards, management must be emphatically committed to the concept

surrounding HACCP while engaging in current good manufacturing practices (CGMP).

This is an essential ingredient for successful development and implementation of

HACCP plans. HACCP is intended to be used in all subdivisions of the food industry

from growing, harvesting, processing, manufacturing, distributing and merchandising to

preparing food for consumption.

Education and Training

One effective prerequisite to a successful HACCP system depends on education and

training management of individuals as well as the roles of employees alike in producing

safe foods. Important information includes the control of foodborne hazards associated

to all stages of the food chain. Additionally employees will acquire the necessary skills

needed for a smooth transition. Some of the activities may involve working with

instructions and procedures that outline the tasks of employees monitoring each critical

control point.

Developing the HACCP Plan

Although HACCP plans may vary depending on the product and processes, generic

HACCP plans can act as useful guides in the development of process and product,

while considering the unique environment within each facility. In any event, five

IMPLEMENTING HACCP


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preliminary tasks need to be accomplished before the application of the HACCP

principles to a specific product and process. Namely;

1. Assemble the HACCP team The HACCP team consists of persons responsible

for creating the HACCP plan. These include individuals who have specific

knowledge and expertise appropriate for the proper functioning of the product

and process. This may consist of personnel from multi-disciplinary fields such as

engineering, production, sanitation, quality assurance and food microbiology in

addition to local personnel who are familiar with the variability and limitations of

the operation. This also ensures that employees feel involved in the process.

2. Describe the food and its distribution The Team describes the food general

description which includes the food ingredients and processing methods. The

method of distribution maybe described along with information on whether the

food is to be distributed frozen, refrigerated or room temperature.

3. Describe the intended use and consumers of the food This highlights the use of

the food and the intended consumers or segment group.

4. Develop a flow diagram which describes the process The use of the flow

diagram is to provide a clear, simple outline covering all the steps involved in the

process both under the control of the establishment and other steps in the food

chain which occurs before or after processing in the establishment.


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5. Verify the flow diagram On site review of operations is then done to verify the

accuracy and completeness of the flow diagram. Modifications are made and

documented where necessary.

After these five preliminary tasks have been completed, the seven principles of

HACCP are applied accordingly.

Principle 1 Identify Hazards

It is important to be able to identify the possible microbiological, chemical and

physical hazards that can occur at every stage of the food chain, from growth,

processing, manufacturing, storage and distribution to the point where it is

consumed.


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Once identified, the next step is to work out the likelihood of them happening, and

then deciding on appropriate preventative measures for their control.

Preventative measures are the actions needed to remove hazards or control them

by reducing them to acceptable levels.

Principle 2 Determine critical control points

Control points are the points in the food processing chain where the process of

controlling or removing hazards is possible. Critical control points are those control

points where it is essential to a hazard, this is normally due to the fact that there is

no further step at which to control is established. It is important to decide which

control points is critical, this means identifying whether it is essential step to control

an identified hazard. Bear in mind that different types of hazard may have critical

controls at different steps in the process.

Principle 3 Establish critical limits

After the identification of each control point , the decision to check whether or not it

is under control during processing should be taken. This decision may be prompted

by observation or measurement (such as temperature or time).

Critical limits are considered to be measurements such as temperature and time that

must be met or characteristics such as appearance and texture. Critical limits need

to be validated.


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Principle 4- Establish monitoring systems for control

Monitoring can be defined as the systematic measurement or observation of a

critical control point to make sure that it is not outside of its critical limits. To ensure

the effectiveness of critical limits, it is imperative that a system is set up to monitor

and record control at the critical control point.

The monitoring system must be able to ensure that any loss of control at the critical

control point is revealed in time to take the necessary corrective actions before the

product is rejected. It is also important that information gained from monitoring is

evaluated by someone with required knowledge and authority to carry out corrective

actions when needed.

Principle 5- Establish Corrective Actions

In order to decide on the corrective actions to take, corrective actions will first need

to be established. Deciding on a particular corrective action to take when monitoring

demonstrates that a specific critical control point is uncontrollable. It then becomes

necessary to consider reprocessing or dumping the affected product.

Corrective actions will then need to be taken to bring the process back under control

before the problem results into a safety hazard. The proper management of any

unfavourably affected product may also be considered.

Principles 6- Establish Verification Procedures


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Verification procedures are considered to be tests and programmes that ensures

proper functioning of the HACCP system. Some examples of verification may

include: reviewing the HACCP system components and records to ensure the

effectiveness of controls for reviewing corrective action plan reports as well as

occasional testing to show that control has been maintained.

Principle 7- Establish record-keeping and documentation

The required level of documentation will be contingent on the demands and the

complexity of the food business. In a small business, a diary may be all that is

required, while on the other hand a bigger or more complex business, more detailed

or formal documentation will be necessary.

Record keeping and documentation systems must be able to meet the needs of the

business and be sufficient to demonstration that the food safety programme is

working.


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1. http://en.wikipedia.org/wiki/Hazard_Analysis_and_Critical_Control_Points

2. http://www.fao.org/docrep/005/Y1579E/y1579e03.htm

3. http://jamaica-gleaner.com/gleaner/20060112/eye/eye2.html

REFERENCE


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APPENDIX


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HACCP Project

Documents

Transcript of HACCP Project