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Hazard Analysis Critical Control Point: Haccp

HACCP is a preventative food safety system that focuses on identifying and controlling food safety hazards. It involves 7 principles: identifying hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The goal is to analyze potential food safety risks and implement procedures at critical steps to prevent foodborne illness. HACCP provides a systematic approach to food safety throughout the supply chain.

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167 views

Hazard Analysis Critical Control Point: Haccp

HACCP is a preventative food safety system that focuses on identifying and controlling food safety hazards. It involves 7 principles: identifying hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The goal is to analyze potential food safety risks and implement procedures at critical steps to prevent foodborne illness. HACCP provides a systematic approach to food safety throughout the supply chain.

Uploaded by

sitinurhaniza
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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HAZARD ANALYSIS CRITICAL CONTROL

POINT
HACCP
What is HACCP??
The Hazard Analysis and Critical Control Point (HACCP)
system describes a
 Preventative process to reduce the risk of food borne
illness through proper food handling, monitoring of
procedures, and record keeping.
 HACCP is a food safety system that focuses on food.
 A food safety system should focus on controlling risk
factors such as foods from unsafe sources, poor personal
hygiene, inadequate cooking, improper holding
temperature, and contaminated equipment.
Key points
 HACCP is an acronym for the Hazard Analysis and Critical Control Point system.
 It provides structure for objective assessment of ‘what can go wrong’ and
requires controls to be put in place to prevent problems.
 HACCP is a preventative food safety management system.
 It originated as part of the USA manned space programme.
 It is recognised internationally as the most effective way to produce safe food.
 The HACCP principles apply a logical and common sense approach to food
control.
 The application of HACCP is possible throughout the food supply chain from
primary production (farmers, growers) to the consumer.
 Because it is a step by step approach it is less likely that hazards will be missed.
HACCP, therefore, offers increased confidence to the food business and its
customers.
 HACCP is cost effective through prevention of waste and incident costs.
 HACCP helps to demonstrate due diligence where required.
How can the HACCP principles be used to prevent
foodborne illness?

 Identify the food and procedures that are most likely to


cause foodborne illness.
 Develop procedures to reduce the risk of a foodborne
illness outbreak.
 Monitor how the procedures are used to keep food safe.
 Verify that the food served is safe to eat.
HACCP can only be established in a foodservice operation
that already has:
 employees who have good personal hygiene,
 a facility that is well designed so it can be kept clean and sanitary,
 vendors who provide safe food when delivered,
 food specifications that require food safety measures,
 a routine cleaning and sanitation program, and
 an equipment maintenance program
Definition
 Control (verb): To take all necessary actions to ensure and maintain compliance with criteria
established in the HACCP plan.
 Control (noun): The state wherein correct procedures are being followed and criteria are being
met.
 Control measure: Any action and activity that can be used to prevent or eliminate a food safety
hazard or reduce it to an acceptable level.
 Corrective action: Any action to be taken when the results of monitoring at the CCP indicate a
loss of control.
 Critical Control Point (CCP): A step at which control can be applied and is essential to prevent
or eliminate a food safety hazard or reduce it to an acceptable level.
 Critical limit: A criterion which separates acceptability from unacceptability.
 Deviation: Failure to meet a critical limit.
 Flow diagram: A systematic representation of the sequence of steps or operations used in the
production or manufacture of a particular food item.
Definition cont..
 HACCP: A system which identifies, evaluates, and controls hazards which are significant for food safety.
 HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of
hazards which are significant for food safety in the segment of the food chain under consideration.
 Hazard: A biological, chemical or physical agent in, or condition of, food with the potential to cause an
adverse health effect.
 Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading
to their presence to decide which are significant for food safety and therefore should be addressed in the
HACCP plan.
 Monitor: The act of conducting a planned sequence of observations or measurements of control
parameters to assess whether a CCP is under control.
 Step: A point, procedure, operation or stage in the food chain including raw materials, from primary
production to final consumption.
 Verification: The application of methods, procedures, tests and other evaluations, in addition to
monitoring to determine compliance with the HACCP plan.
 Validation: Obtaining evidence that the elements of the HACCP plan are effective.
Seven Principles of HACCP
HACCP Principle 1: Identify Hazards

 Review diagram or process involved.


 Identify all potentially hazardous foods on the menu
because they are especially vulnerable to food safety
problems during the foodservice process.
 For each process, think about where and how it could
become contaminated (microorganisms, chemical, or
physical contaminants) during the foodservice process.
HACCP Principle 2: Identify Critical Control Points

 The Food Code defines a Critical Control Point


(CCP) as a point or procedure in a specific food
system where loss of control may result in an
unacceptable health risk.
HACCP Principle 3: Establish Critical Limits
 In order to be sure a food passes safely through a
critical control point, Critical Limits should be
established. These Critical Limits (CL) are standards
that are observable and measurable and are usually
specified by using temperature and time.
HACCP Principle 4: Establish Monitoring Procedures

 Using the established Critical Limits for your


operations, monitor potentially hazardous foods
at every step in the foodservice process.
 Compare what actually happens during the
foodservice process with the standards that
have been established.
HACCP Principle 5: Establish Corrective Action

 If the Critical Control Point does not meet


the pre-determined Critical Limits,
corrective action is needed.
HACCP Principle 6: Establish Verification Procedure

 Verify that the HACCP process in the


foodservice works. If an operation does
not have documentation that demonstrates
effectiveness of these programs and
practices, HACCP cannot be implemented.
Verification provides a level of confidence that the
HACCP plan is based on solid scientific principles, is
adequate to control the hazards associated with
the product and process, conducts in-plant
observations or tests to verify results, and is being
followed.
HACCP Principle 7: Establish Record Keeping Procedures

 Establish a record keeping system to document the HACCP


process and monitor results.
 This may be any simple, quick system, such as a printed
temperature forms in which
◦ employees can record their compliance with standards at Critical Control
Points. i.e Daily Temperature Form – Internal Food, Storage Temperature
Form.
Implementation program

Agriculture Production Storage Retail


Raw Material Processing Distribution/ Transportation
Catering
Contd…..
 Communication along the food chain is essential to ensure that all
relevant food safety hazards are identified and adequately
controlled at each step within the food chain. This implies
communication between organisations both upstream and
downstream in the food chain.
 Communication with customers and suppliers about identified
hazards and control measures will assist in clarifying customer and
supplier requirements i.e. with regards to its impact on the end
products.
 The success of any system depends on commitment from all
stakeholders in the food chain and with in the implementing food
business operators. The top down approach with commitment of
top management is considered to be initiation step.
 The development of policy or a vision statement by top
management to achieve food safety supported by measurable
objectives is an important component. This needs to be followed
up by resource management and effective planning.
ISO 22000:2005 Pillars for Food
Safety
Let Us Sum UP
 The food hygiene and prerequisite programs are
the backbone of food safety followed by HACCP
implementation.

 The management commitment and effective


interactive communication both internally and
external to the suppliers, customers and
regulatory bodies will ultimately lead to a safe
food product.

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