HACCP

Food Safety

HACCP Principles

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 Food Production

 Food production flows like a “river”

 Threats to food safety are Purchasing Receiving

Storing
present as food flows into and
through each facility Facilities
Pre-production
 Controls that can keep food safe
are applied at each stage of the Production

chain
Transporting/
Holding

Displaying/
Serving

Waste

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 What is HACCP?
It stands for:  A systematic preventive approach to food safety
Hazard
Analysis  that addresses physical, chemical, and biological
hazards
Critical
Control  as a means of prevention rather than finished
product inspection.
Points

 HACCP is used in the food industry to identify potential food safety hazards,

 so that key actions can be taken to reduce or eliminate the risk of the hazards being
realized.

 The system is used at all stages of food production and preparation process from
purchasing to service

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 H.A.C.C.P. is:
 proactive food protection program which identifies,
evaluates and controls food safety hazards

 Designed to eliminate and/or control the hazards

 HACCP is used as a program to assure the safety of

foods as they flow through an establishment

 Initiated in 1960’s as part of the development of the

US space program

 Derived from engineering system – “Failure Mode & Effect Analysis (FMEA).

 Collaboration of Pillsbury and NASA to protect Astronauts from outbreaks

 1988 – 1995 HACCP principles promoted and incorporated into food safety legislation in
many “Western” countries

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 Principles of HACCP
Application of HACCP: Figure 1: 5 Preliminary Tasks in the Development of the HACCP Plan
 “Farm to Fork” 1.Assemble the HACCP Team
approach essential.
↓
 Applied to simple and
2.Describe the Food and its Distribution
complex food
operations. ↓

 Any food hazards can 3.Describe the Intended Use and Consumers of the Food

be analysed, e.g.. ↓
Microbial, chemical & 4.Develop a Flow Diagram Which Describes the Process
physical hazards
↓
 Must be practical &
5.Verify the Flow Diagram
workable for all
people involved.
 Training for food
handlers vital for
implementation

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 Principles of HACCP
1. Conduct a Hazard analysis.
The seven principles of HACCP:
 Assemble Food Safety Team
 1. Conduct a Hazard Analysis.  Prepare a process flow diagram of the steps in
 2. Determine the Critical the process.
Control Points (CCPs).  Identify and list all possible Hazards and
 3. Establish Critical Limit(s). specify their Control Measures
 4. Establish monitoring Involves
procedures for the • Hazard identification
measurement of the CCP. • Hazard evaluation
 5. Establish Corrective Actions.
 6. Establish Verification
procedures.
 7. Establish Documentation.

A hazard must be controlled if it is:

– Reasonably likely to occur-probability
– Likely to result in an unacceptable risk to consumers- severity
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 Principles of HACCP
2. Determine the CCPs.
 Use a decision tree (or other acceptable method) to determine if the hazard
makes the process step a CCP or not.

CCP Decision
Tree -
example

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 Principles of HACCP
3. Establish Critical limits for 4. Establish monitoring
procedures.
the CCPs.
• Specify the criteria which MUST be met to
ensure that each hazard (which makes a  Implement systems to
process step a CCP) is in “Control.” monitor the “Control”
Definitions status of the identified
Hazard.
• Critical Control Point

Step at which control can be applied and  Hold such documentation

is essential to prevent or eliminate a food- and records under strict
safety hazard or reduce it to an acceptable Document Control
level Conditions.
• Control Point

Any point, step or procedure at which

biological, physical or chemical factors can
be controlled
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 Principles of HACCP
5. Establish corrective 6. Establish
verification
actions. procedures.
 Make practical plans (in advance
)for correcting a CCP that has  Make practical plans for checking
gone out of “Control” whether the HACCP plan is working or
not.
Verification
 so that actions taken are
effective, calm and planned. • Confirmation through the provision of
• Isolating and holding product for objective evidence that specified
safety evaluation requirements have been fulfilled.
• Diverting the affected product or ` Trust What You Verify.
ingredients
• Reprocessing
• Destroying product

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 Elements of Verification
• CCP verification activities Verification should be done:
 Calibration of monitoring devices 1. Routinely, or on an unannounced
basis, to assure CCPs are under
 Targeted sampling and testing control.
 CCP record review 2. When there are emerging concerns
• HACCP system verification about the safety of the product.
 Observations and reviews 3. When foods have been implicated as
a vehicle of food borne disease.
 Microbiological end-product
testing 4. To confirm that changes have been
implemented correctly after a
• Regulatory agencies. HACCP plan has been modified.
5. To assess whether a HACCP plan
• Calibration should be modified due to a change
• Calibration record review in the process, equipment,
ingredients, etc.
• Targeted sampling and testing
• CCP record review

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 Principles of HACCP
7. Establish documentation.

 Document all procedures and records

appropriate to the principles of HACCP and
their application.

Examples of records
1. Supplier certification records documenting compliance of an
ingredient with a critical limit.
2. Processor audit records verifying supplier compliance.
3. Storage records (e.g., time, temperature) for when
ingredient storage is a CCP.
4. Deviation and corrective action records.
5. Employee training records that are pertinent to CCPs and the
HACCP plan.
6. Documentation of the adequacy of the HACCP plan from a
knowledgeable HACCP expert.

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 Example of HACCP Plan

1. 2. 3. 4. 5. 6. 7 8. 9. 10.
CCP Hazard Critical . Correctiv Verification Records
Limits Monitoring e
Action(s)
What How Frequency Who

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