ITP 420 HACCP FOR FOOD SAFETY CONTROL

ASSIGNMENTS

Assignment 1- PRELIMINARY STEPS

- HACCP team establishment: Make 4 HACCP teams (except K4: 2-3 teams), assign the chair
of the team and make a list of the team member including each role in the food
production
- Describe your product, choose one of these products: beverage, bakery, drying-
processed, and fermented products.
Describe the characteristics of your product which will give you some sense on the type
of hazards it may contain, the fate of the hazards during processing and handling etc. This
shall include the generic name (and brand name is allowed), pH, aw and/or water content,
type of processing and/or type of preservation received, packaging: primary and
secondary (and tertiary, when applicable) storage, transportation and distribution
conditions, specific labeling/instructions etc.
- Identify the use of the product. Describe how the product is consumed by consumers,
whether it is directly consumed or cooked prior to consumption; who the consumer
groups are, whether they belong to the susceptible groups and needs special attention
pertaining their ability to handle any hazards in foods
- Establish a flow diagram - Develop the flow diagram for the production of your product,
complete it with all ingredients, additives, processing aids; don’t miss any steps, also
include any rework where possible, etc.
- Verify your flow diagram - Discuss the above flow diagram with all parties involved in the
production of your product such that your flow diagram is verified.
- Use the HACCP Workbook Form 1A-1F.
Assignment 2- HAZARD ANALYSIS (PRINCIPLE 1)

Using the flow diagram that has been verified, each team should carry out a hazard analysis
for each of the processing step. The systematical approach to do this is as follow:
1. For each processing step and (raw) materials, identify any hazard that may occur
2. Assign whether the hazard is biological, chemical or physical
3. Identify the source of the hazard
4. Determine the control measures
5. Determine the risk or significance of each hazard
Use the HACCP Workbook Form 2.

Assignment 3 - DETERMINE CCP (PRINCIPLE 2)

Using the flow diagram that has been verified, each team should carry out discussion to
determine the CCPs. The systematical approach to do this is as follow:

1. Write down any steps that have been identified as significant hazard or high risk
2. Discuss whether the significant hazards are CCPs using the decision tree

Use the HACCP Workbook Form 3.

Assignment 4A - DETERMINE CRITICAL LIMIT (PRINCIPLE 3)

The team discusses the CCPs that have been identified and determine the limit that should be
applied for the CCP. Discussions lead by the chair should lead to:
1. What kind of limits (chemical, physical limits) should be applied
2. Whether microbiological limits are appropriate and whether rapid tests are available
3. What is the value of limit: using internal database, reference, supplier data, consultation with
experts etc.
Use the HACCP Workbook Form 4A.

Assignment 4B - ESTABLISH MONITORING SYSTEM AND DETERMINE CORRECTIVE ACTIONS

(PRINCIPLE 4-5)
For each Critical Limit, the team discusses the monitoring procedures that should be applied.
Monitoring procedures should include
1. what to be monitored
2. how to monitor
3. who should monitor
4. where should the monitoring be conducted
5. when (frequency) to monitor

Once the monitoring procedures are in place, a set of plan has to be design for the corrective
actions for each Critical Limit that are not met during the processing/ operation.

Use the HACCP Workbook Form 4B and 4C.

Assignment 5 - ESTABLISH VERIFICATION PROCEDURES, DOCUMENTATION SYSTEM AND
COMPILATION OF HACCP PLAN

- For each CCP, the team discusses the verification activities that should be applied to
assure that the Critical Limit has met the expected food safety objectives.
- In addition, a review has to be conducted to assure that the HACCP plan has been
developed and implemented appropriately.
- For each CCP, a documentation system has to be developed.
- Use the HACCP Workbook Form 5A and 5B.
- Compile assignment 1-4 in a final HACPP plan.