Topic 4 - Haccp

8/3/2019 Topic 4 - Haccp

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HAZARD ANALYSIS CRITICAL

CONTROL POINT (HACCP)


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WHAT IS HACCP?

Hazard Analysis Critical Control Point

y Helps food managers identify & control potential

problems BEFORE they happen.y Offers 2 additional benefits:

i) Enable food managers identify the foods & processes

that are most likely to cause foodborne illnessii) Approach is based on controlling time, temperature

& specific factors that are known to contribute tofoodborne disease outbreak.


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SEVEN STEPS OF HACCP:

1) HAZARDANALYSIS

2) IDENTIFY THE CRITICAL CONTROL POINT (CCP) infood preparation

3) ESTABLISH CRITICAL LIMIT for each critical control point.4) ESTABLISH PROCEDURETO MONITOR EACH CCP

5) ESTABLISH CORRECTIVE ACTION to be taken whenmonitoring indicates

6) ESTABLISH PROCEDURES TO VERIFY THAT HACCPsystem is working

7) ESTABLISH RECORD KEEPING PROCEDURES


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1 : Conduct Hazard Analysis

y Hazard Analysis = process used to assess risk.y Risk = probability that a condition will lead to a hazard

y Some of the factors that influence risk:

-Type of customer served

-Types of foods on the menu

- Nature of the organism

- Past outbreak

- Size & type of food production operations

- Extent ofemployee training


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1 : Conduct Hazard Analysis

y Last steps for hazard analysis is to ESTABLISHPREVENT MEASURE, includes:

- Controlling temperature of the food- Cross contamination control

- Good personal hygiene practices

- Other procedures (eg: controlling time)


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2 : Identify Critical Control Points (CCPs)

Definition : An operation (practice, preparationstep, or procedure) i n t he flow of food which willprevent, eliminate, or reduce hazards toacceptable levels.

yCCP provides a kill step (kill bacteria) or control

step (prevent or slow down rate of bacterialgrowth).


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y Some Examples of CCPs:

- Cooking, reheating (destroy thebacteria), hot-

holding,

cold-holding (prev

ent rat

eof growth)- Chilling, chilled storage, and chilled display

- Receiving, thawing (proper can prevent crosscontamination), mixing ingredients, and other

food handling stage- Product formulation (reduce pH / Aw)

- Purchase foods from approved sources.



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y TIME also used as an important measure

- held at 60C or above



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y CRITICAL LIMIT defined as the criteria that must bemet for each preventive measure associated withCCPs. If boundaries exceeded, hazard may

developed.

y Food handler must monitor to assure hazards are:

a) Preventedb) Eliminated

c) Reduce to acceptable levels

3 : Establish Critical Limits for Each CCP


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3 : Establish Critical Limits for Each CCP

Critical Limit Boundaries of Food Safety

TIME Limit the amount of time in the temperaturedanger zone during preparation and service

process to 4 hours or lessTEMPERATURE Keep PHF below 5C or at above 60C.

WATER ACTIVITY Food with a water activity (aw) of 0.85 or lessdo not support growth of bacteria

pH (ACIDITY LEVEL) Bacteria does not grow in foods that have a pHof 4.6 or below

Criteria Most Frequently Used for Critical Limit


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y Monitoring = observation or measurements to access whethera CCP is under control and to produce accurate record for usein future verification procedures.

y

Continuous Monitoring.- always preferred to provides ongoing feedback

-record must kept as a part of the HACCP plandocumentation

Monitoring Procedures

- Establish the monitoring interval when continuous basis isnot possible

-

4 : Establish Procedure to Monitoring CCPs


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yUse flowchart to follow potentially hazardousfoods through the entire process to compare youroperations performance against your

requirements.

yVerify temperatures during receiving, storing,preparation, and cooling.

yVerify storage procedures


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y Purpose of Corrective Action Plan

i) Determine the disposition of any food that was

produced when a deviation was occurring

i) Correct the cause of the deviation and assure that

the critical control point is under control

i) Maintain records of corrective actions

5 : Establish Corrective Actions


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y Aspects of Corrective Action Plan

- Correction of the procedure or condition which

leads to the noncompliance.

5 : Establish Corrective Actions


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6: Establish Verification Procedure

-Verification Concerns Proving That The HACCP System isFollowed And It AchievesWhat ItWas DesignedTo Do

First

y Verify that the CL you have established for your CCPs will prevent,eliminate, or reduce hazards to acceptable levels.

Second

y Verify that overall HACCP plan is functioning effectively

y Modified if any changes of:

- Clientele

-The items on the menu or product list

-The processed used to p repare HACCP products.


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y

Accurate records help to prove that the system is workingy Written plan to describe system

y May be shown to FDA as evidence that plan has been

developedy Better methods may exist for meeting controls or some

controls may not be possible

y HACCP system provides for continual change and

improvement

7: Establish Record Keeping System


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Thank you for your

attention!!

Topic 4 - Haccp

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