HACCP Introduction

https://www.youtube.com/watch?v=50e_Ic2rPK4

HACCP

H - HazardA - AnalysisC - CriticalC - ControlP - Point

What is HACCP?• (pronounced "hass-ip") is the simple but effective

way to ensure food safety.

• a food safety system that helps identify foods and procedures that are most likely to cause food borne illness.

What is HACCP?

• A system which identifies, evaluates, and controls hazards which are significant for food safety.

• It is a preventative system rather than an inspection system of controlling food safety hazards.

History of HACCP• Was proposed by the Codex Alimentarius

Commission for the food industry.

• The first ever HACCP system was developed by the Pillsbury Company in response to a request by NASA to provide an alternative method of food safety control.

PILLSBURY“come as close to 100% assurance as possible that food products would not be contaminated with pathogens.”

“needed control over raw materials, environment and people as early in the system as possible….”

Qualities of the HACCP system

HACCP is:• systematic – all the potential hazards are identified before there is a problem;

• efficient – it concentrates the control effort at the stages where the risk is potentially the highest;

• on the spot – the processes can be controlled immediately by the food business.

Components• Pre-requisite program - are the basic programmes and practices that

establishes and maintains a hygienic environment. 

• HACCP Plan- is a scientific and systematic approach to identify, assess and control of hazards in the food production process.

- food safety control is integrated into the design of the process rather than relied on end-product testing. Therefore HACCP system provides a preventive and thus cost-effective approach in food safety.

Pre-requisite program

• Foundation to a HACCP program

• Includes Good Manufacturing Practices

• Addresses food safety at all stages from receiving to shipping• Including indirect hazards

Pre-requisite program

•Premises•Transportation and Storage•Equipment•Personnel/Training•Sanitation and Pest Control•Recall•Allergen Control•Supplier Quality Assurance

Now on to the HACCP

Plan....

7 Principles of Hazard Analysis and Critical Control

Point (HACCP) System

1.Analyze hazards2.Determine critical control points3.Establish limits for critical control points4.

Establish monitoring procedures for critical control points

5.Establish corrective actions6.Establish verification procedures7.Establish a record system

Principle 1- Analysis hazards

• A plan is laid out to identify•All possible food safety hazards that could cause a product to be unsafe for consumption, and•The measures that can be taken to control those hazards.

What is Hazard? - Defined as a biological, chemical or

physical agent in, or condition of, food that has the potential to cause an adverse health effect .

3 Categories: 1. Biological 2. Chemical 3. Physical

Principle 2- Determine critical control points

• is a point, a step or a procedure in a food manufacture process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.

Principle 3Establish limits for critical control points

• is a criterion which separates acceptability from unacceptability. It is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard.

• is establishing critical limits for each critical control point. A critical limit is the limit at which a hazard is acceptable without compromising food safety.

Principle 4Establish monitoring procedures for critical control points

• Monitoring is a planned sequence of observations or measurements to assess whether a critical control point is under control and to produce an accurate record for future use in verification.

• Monitoring is very important for a HACCP system.

• Monitoring can warn the plant if there is a trend towards loss of control so that it can take action to bring the process back into control before the limit is exceeded.

Principle 5Establish corrective actions

• is an action taken when the results of monitoring at the critical control point indicate that the limit is exceeded, i.e. a loss of control.

Principle 6Establish verification procedures

• is the application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan.

• Examples:• Calibration of process monitoring instruments

at specified intervals• Direct observation of monitoring activities• Corrective actions

Principle 7Establish a record system

• This is essential for:• documentation of the establishment's compliance with its HACCP plan;• tracing the history of an ingredient, in-process operations, or a finished product, when problem arise;• identifying trends in a particular operation that could result in a deviation if not corrected;• identifying and narrowing a product recall.

Principle 7Establish a record system

• This should include:• records for critical control points• establishments of limits• corrective actions• results of verification activities• HACCP plan including hazard analysis.

FOOD SAFETY MANAGEMENT

SYSTEM

Stages of Food Safety Management

Stage 1

• Good Manufacturing Practices (GMPs)

Stage 2

• Hazard Analysis and Critical Control Points (HACCP) {FSMA Minimum Requirement}

Stage 3

• ISO 22000:2005

Food Safety Systems• GMPs

- a system for ensuring that products are consistently produced and controlled according to quality standards.

- is designed to minimize the risks involved in any pharmaceutical production that cannot be eliminated through testing the final product.

Food Safety Systems• HACCP

- is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe

- designs measurements to reduce risks to safe level. 

Food Safety Systems• ISO 22000:2005

- specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.

THE FOOD FLOW

References• http

://www.b-one.com/publicdownloads/brochures/HACCP%20Fact%20sheet.pdf

• http://www2.mcdaniel.edu/Biology/Eh2003/EH03PPpresentations/2nday%20talks/Food_Safety.htm

• http://www.fao.org/docrep/005/y1579e/y1579e03.htm• http://www.foodsafetyindia.com/2009/12/seven-principles-of

-haccp.html• http://www.cfs.gov.hk/english/programme/programme_hacc

p/programme_haccp_7requirement.html• https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&so

urce=web&cd=2&ved=0CCgQFjAB&url=http%3A%2F%2Fwww.foodsafety.unl.edu%2Fhaccp%2Fstart%2F7principles.html&ei=ki2xU76ONcLEkwXEz4HICQ&usg=AFQjCNH-UbKrcEx89iAb9gqgySKfjchL8g&sig2=c5xRU8hiS6v8JjR2DI8K-g

• https://www.google.com.ph/search?newwindow=1&biw=1024&bih=667&q=systems+for+food+safety&oq=systems+for+food+safety&gs_l=serp.3..0i22i30l2.228577.232150.0.232496.2.2.0.0.0.0.229.399.0j1j1.2.0....0...1c.1.48.serp..1.1.169.fwQXFpyJGiQ

• https://www.google.com.ph/search?q=food+safety+system&newwindow=1&biw=1024&bih=667&source=lnms&tbm=isch&sa=X&ei=nXeyU4rxIYrQkwWuwYGIDA&ved=0CAgQ_AUoAQ#facrc=_&imgdii=_&imgrc=tDMc9WtU_UM_0M%253A%3BCQvH0CLCUoi_kM%3Bhttp%253A%252F%252Fd1asie9v60n3ax.cloudfront.net%252Fwp-content%252Fuploads%252F2013%252F09%252Ffood-safety-management-system.jpg%3Bhttp%253A%252F%252Fsafefood360.com%252Fproducts%252Fsolutions%252Ffood-safety-management-solutions%252F%3B650%3B613

• http://www.fao.org/docrep/005/y1579e/y1579e03.htm