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An Inrtoduction To HACCP.

This document provides an introduction to Hazard Analysis and Critical Control Points (HACCP), a systematic approach to food safety. It explains that HACCP identifies potential hazards at each stage of food production and implements controls to prevent foodborne illness. The document outlines the seven principles of HACCP implementation: identifying hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping. The goal of HACCP is to analyze risks and ensure safe food handling at each step from production to consumption.

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satishshpl
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1K views

An Inrtoduction To HACCP.

This document provides an introduction to Hazard Analysis and Critical Control Points (HACCP), a systematic approach to food safety. It explains that HACCP identifies potential hazards at each stage of food production and implements controls to prevent foodborne illness. The document outlines the seven principles of HACCP implementation: identifying hazards, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping. The goal of HACCP is to analyze risks and ensure safe food handling at each step from production to consumption.

Uploaded by

satishshpl
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 21

An Inrtoduction

to HACCP
By: Mr. Satish Kr.
Sr. Manager Operations

08/11/09 An Introduction to HACCP 1


HACCP
HACCP stands for
HAZARD ANALYSIS
CRITCAL CONTROL
POINTS

08/11/09 An Introduction to HACCP 2


What is HACCP
HACCP is a scientific and rational approach
to food safety which analyzes potential
hazards, determines the critical control
points in a food process and develops
monitoring procedures to determine if the
hazards identified are being effectively
controlled

08/11/09 An Introduction to HACCP 3


Why HACCP
Too many people are being affected
by food poisoning, there are
estimated cases of food-borne
illness every year, causing
•Hospitalizations
•Deaths
•Lost days off work
•Doctor consultations
•Prescriptions for antibiotics
An Introduction to HACCP
08/11/09 4
Developing HACCP
•To be sure of this you need to know:
•What you are doing.
•Why you are doing it .
•What desired results need to be
achieved .
•What you are doing is achieving the
desired results .

08/11/09 An Introduction to HACCP 5


•Identify hazards, assess risk, and list
controls;
•Determine critical control points;
•Specify criteria to ensure control;

08/11/09 An Introduction to HACCP 6


P-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 business.
08/11/09 An Introduction to HACCP 7
P-1 Identify Hazards

Physical
Chemical
Biological

08/11/09 An Introduction to HACCP 8


Physical Hazard

08/11/09 An Introduction to HACCP 9


Chemical Hazard

08/11/09 An Introduction to HACCP 10


Biological Hazard

08/11/09 An Introduction to HACCP 11


P-2 Determine
critical control points
Decide which of the control points
is critical. This means identifying
whether it is the essential step at
which to control an identified
hazard. Bear in mind that different
types of hazard may have critical
controls at different steps in the
process.
08/11/09 An Introduction to HACCP 12
P-3 Establish critical

After each control point is


identified, decide how to check
whether it is under control during
processing. This may be by
observation or by measurement
(such as temperature or time).

08/11/09 An Introduction to HACCP 13


P-4 Establish a
monitoring

Each standard should state


specifically:
WHAT is to be monitored.
WHO is going to monitor it.
HOW will they monitor the CCP.
WHEN will they monitor it.

08/11/09 An Introduction to HACCP 14


P-5 Establish
Corrective
Corresponding corrective action
must be established for each
critical limit.
Reject product
Evaluate product
Adjust temperature
Move product

08/11/09 An Introduction to HACCP 15


P-5 Establish

Evaluate procedure
Wash, rinse, sanitize
Redo
Discard product

08/11/09 An Introduction to HACCP 16


P-6 Establish
Verification
An evaluation of the HACCP
system should be implemented
when A product change in
Formulation
Production
Distribution

08/11/09 An Introduction to HACCP 17


P-6Establish
Verification
A specified length of time has
Procedures
passes
New food safety information
becomes available
Product linked to a food borne
disease outbreak

08/11/09 An Introduction to HACCP 18


P-6Establish
Verification
Identification of Potential
Deficiencies
HACCP Records
Temperature logs
Deviations from critical limits
Flow diagrams
Test Results From Sample
Monitoring
Manufacturer/Supplier
Recommendation An Introduction to HACCP
08/11/09 19
P-7 Establish Record

Document measurements to show


Keeping
that critical limits are being met
Time/temperature logs curve
Checklists
Audit Forms
Customize Record Keeping Forms
to Meet Operational Needs
Build on what is already in place!
08/11/09 An Introduction to HACCP 20
T
han
08/11/09 An Introduction to HACCP 21

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