鴻昱國際水產有限公司

HONG YU GLOBAL AQUATIC

PRODUCTS SDN.BHD

UNDERSTANDING OF
7 HACCP’S
PRINCIPLE
Objectives

 To provide understanding of:

 Definition of HACCP
 7 Principles of HACCP
What is HACCP ?

 Hazard Analysis Critical Control Point

 Food Safety Management System
 It Identifies, Evaluate, and Control Hazards
which are significant for food safety.
Why use HACCP
 Management of product safety
 Prevention of product safety incidents
 Effective product management
Benefits of HACCP

 Promote foreign market

 Systematic approach from raw material to
end products
 Preventive approach
 Reduce losses by early identification and
efective control measure
 Customer confident
SEQUENCE FOR HACCP
APPLICATION
GET MANAGEMENT COMMITMENT

DEFINE SCOPE

SET FOOD SAFETY POLICY AND OBJECTIVES

ASSEMBLE HACCP TEAM

DESCRIBE PRODUCTS

IDENTIFY INTENDED USE

CONT..
CONSTRUCT FLOW DIAGRAM

VERIFY THE FLOW DIAGRAM

DEVELOP HACCP PLAN

PRINCIPLE 1: CONDUCT HAZARD ANALYSIS

PRINCIPLE 2: DETERMINE THE CCPs

PRINCIPLE 3: DETERMINE THE CRITICAL LIMITS FOR EACH CCPs

CONT..
PRINCIPLE 4: DETERMINE THE MONITORING SYSTEM FOR EACH
CCPs

PRINCIPLE 5: DETERMINE THE CORRECTIVE ACTION FOR

DEVIATION THAT MAY OCCUR FOR EACH CCPs

PRINCIPLE 6: DETERMINE THE VERIFICATION PROCEDURES TO

VERIFY THE EFFECTIVENESS OF THE HACCP SYSTEM

PRINCIPLE 7: ESTABLISH DOCUMENTATION AND RECORD

KEEPING

REVIEW HACCP PLAN

FOOD SAFETY POLICY
We, HONG YU GLOBAL AQUATIC PRODUCTS SDN BHD, shall commit to be a frozen seafood
producer with a fresh, safe and high-quality product, in compliance with the
Food Act 1983
Food Regulations 1985
Food Hygiene Regulations 2009
MS 1514: 2022 Good Manufacturing Practices (GMP) for Food (Second Revision)
MS 1480:2019 Food Safety According to Hazard Analysis and Critical Control Point (HACCP) System (Second
Revision)
Other Importing Countries Standard (When Necessary)

The HACCP Program has been implemented to address these requirements and we will make
available and appropriate resources to achieve the requirements and meet its obligations for food
safety and quality on an ongoing basis.

The HACCP program controls the hazards in a preventive approach. PRP such as GMP ensure the
frozen seafood is produced in an environment that minimizes the present of contaminants and able to
be delivering consistently hygienic, high quality and safe frozen seafood for application by consumer.
The system is fully documented, and its effectiveness monitored and reviewed. All parts of the
HACCP program are adequately resourced with trained staff and adequate premises, equipment and
facilities. All members of our team are expected to comply with the procedures as documented in the
Quality Assurance Program Manual and HACCP Manual.
FOOD SAFETY OBJECTIVES
The purpose of our HACCP system is to provide safe food to our
customers. Therefore, HONG YU GLOBAL AQUATIC PRODUCTS
SDN BHD have established the following food safety objectives, to be
achieved and maintained for the next following years.
To ensure the microbiological standards that was achieved within the
limit set by regulations shall be maintain such as TPC, Vibrio
parahaemolyticus, E. coli, Salmonella, Staphylococcus aureus.
To achieve the employees’ total training hours of food safety training to
minimum 4 hours per year.
To maintain 100% rate no product recall and complaint regarding food
safety incidents the throughout out the year.
Assemble a HACCP Team

LETAK GAMBAR HACCP TEAM ORGANIZATIONAL

CHART
Product description
PROCESS FLOW DIAGRAM
Validate the process flow
diagram
 Checked for accuracy and completeness
 On-site inspection
7 Principles of HACCP
Principle 1 Conduct hazard analysis
Principle 2 Determination of Critical Control Points
(CCPs)
Principle 3 Determination of critical limits for each CCP
Principle 4 Determination of monitoring system for each
CCP
Principle 5 Determination of corrective actions for each
CCP
Principle 6 Determination of verification procedures
Principle 7 Documentation and record keeping
 PRINCIPLE 1: IDENTIFICATION OF
HAZARD & DETERMINATION OF
CONTROL MEASURE
Definition of Hazard:
Biological, chemical or physical agent in, or
condition of food with the potential to cause
an adverse effect and/or hypersensitivity
Biological Hazards
 Bacteria
 Moulds
 Viruses
 Parasites
Chemical Hazards
 Heavy Metal Contamination
 Allergen
 Histamine
Physical Hazards

 Sharp items causing injury

 Hard items causing dental damage
 Items causing air blockages / choking
Example of hazard determination
and its control measure on
process
PRINCIPLE 2:
DETERMINATION OF
CRITICAL CONTROL POINT
 What is a Critical Control Point?
 How do we determine the CCP?
What is a CCP?

 A point, operational step or stage in the

process at which control can be applied
and is essential to prevent a significant
food safety hazard or reduce it to an
acceptable level
How are CCPs identified

 We determine the CCP using CCP

decision tree where there are different
decision tree for raw material and process
CCP Decision Tree (Raw Material/
Packaging Material)
CCP Decision Tree (Process)
CCP determination in the
process step
HACCP PLAN
PRINCIPLE 3: DETERMINATION OF
CRITICAL LIMIT FOR EACH CCP
 Critical limits shall be specified for each CCP
(example: temperature and time)
 Critical limit shall be measurable. Example:
critical limit for blast freezing step are
 Blast freezer operating temp: -25°C ~ -32°C
 Blast freezing time: ≥ 4 hours
 Internal temp: ≤ -18°C
 Critical limit shall be scientifically validated.
It can be done by conducting studies or
based on existing literature.
PRINCIPLE 4: DETERMINATION OF
MONITORING SYSTEM FOR EACH
CCP
 Monitoring is the measurement or observation at a
CCP that the process is operating within the critical
limits (or target levels)
 Monitoring system shall include:
 What is being monitored (eg: temperature and time:
 Monitoring method (eg: check temperature of blast freezer,
ensure blast freezing takes 4 hours, check internal
temperature)
 Monitoring frequency (eg: each batch)
 Personnel responsible (eq: QC / Factory supervisor)
PRINCIPLE 5: DETERMINATION OF
CORRECTIVE ACTIONS FOR EACH
CCP
 Corrective action is taken when monitoring indicates
that there is a deviation from a critical limit
 Specific corrective action shall be established and
each time deviation occur the corrective action taken
shall be documented
 Corrective action shall ensure the CCP is brought
back into control and the CCP that was out of control
are handled according to procedure for controlling
nonconforming products
PRINCIPLE 6: DETERMINATION OF
VERIFICATION PROCEDURES

 Procedure for verification shall be established and

documented. It shall include verification of
monitoring result at each CCP and planning and
performing periodical verifications to determine the
effectiveness of HACCP system
 Verification shall be carried out by the following
means:
 review of monitoring activities
 internal audit
 management review
PRINCIPLE 6: DETERMINATION OF
VERIFICATION PROCEDURES

 Verification activities shall include, but not limited to

 review of the HACCP system and its corresponding records
 assessment to all control measures
 compliance with the actual documented process flow diagrams
 analysis of customer and consumers complaints related to food
safety
 review and evaluate analytical outcome of random sampling and
analysis of products
 review of results of internal and external audit findings
 evaluation of conformity with applicable legislation and regulations
 review of gaps between current and desire level of knowledge,
awareness and training of staff with respect to food safety
 consistency of the current documentation
PRINCIPLE 6: DOCUMENTATION
AND RECORD KEEPING

 Documentation
 establish and maintain HACCP system
 nature and size operation

 Records
 efficient and accurate record keeping
 provide evidence
 legible, readily identifiable and retrievable

 The organization shall

 documented procedure
 review and approve all documents/data related to HACCP system prior to
issue and revision
 establish master list or equivalent document control procedure
IMPROVEMENT OF HACCP
SYSTEM
 We shall ensure HACCP system remains
effective and continually improved
 Areas of improvement include
 result verification activities including audits
 monitoring methods and measuring equipment
 NC and corrective action taken
 control of supply chain partner
 feedback / inquiries from customers / suppliers
ASSESSMENT / QUIZ

 What is HACCP?
 What is the 7 principles of HACCP?
 What are type of hazards?
 How are we going to determine the CCP?
 What is the critical limit for our CCP 3 and
how we monitor it?
 If there is deviation, what shall we do?
Answer

 Question 1
 Hazard Analysis Critical Control Point
 It Identifies, Evaluate, and Control Hazards which
are significant for food safety.
Answer

 Question 2

Principle 1 Conduct hazard analysis

Principle 2 Determination of Critical Control Points (CCPs)

Principle 3 Determination of critical limits for each CCP
Principle 4 Determination of monitoring system for each CCP
Principle 5 Determination of corrective actions for each CCP

Principle 6 Determination of verification procedures

Principle 7 Documentation and record keeping
Answer

 Question 3
 Biological, Chemical, Physical
 Question 4
 Using CCP decision tree
 Question 5
 Ensure storage temperature at -18OC and below
 Monitor using automatic temperature recorder and
cold room thermometer
Answer

 Question 6
 In case of deviation, immediately report it to the
management personnel. Follow the corrective
action procedure that have been established.