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07 Handout 1
07 Handout 1
HACCP Principles
Developing a Hazard Analysis and Critical Control Point (HACCP) plan is a key part of the development of any
food safety management program, developed by HACCP teams and unique to each production facility, and is
essential to the production of safe food throughout the global food supply chain. Using HACCP will help
minimize and further eliminate major food incidents caused by mishandling food or creating an ineffective
product and/or process design. See Table 1 for examples of major food incidents from 1989 to 2009 across
the globe.
HACCP stands for Hazard Analysis and Critical Control Point and is a form of “food risk assessment” used as a
food safety control. As defined by Codex, HACCP is a system that identifies, evaluates, and controls hazards,
which are significant for food safety.
HACCP originated in the United States of America (USA) in the 1960s when the US National Aeronautics and
Space Administration (NASA) asked Pillsbury to design and manufacture the first food for space flights. It is
now internationally recognized as a food safety management system and is a requirement of the European
Union Food Hygiene Legislation (EUFHL). See Table 2 for the summary of the seven (7) principles of HACCP.
HACCP Principle Clarification
This requires the team to look at each
process one (1) step at a time, consider what
Principle 1 Conducting a hazard analysis. hazards might occur, evaluate its
significance, and establish the best way to
control it.
At this stage, the points that are critical to
Determining the critical control points product safety are identified. This can be
Principle 2
(CCPs). done through judgment and experience or
using a structured tool.
Critical limits are the safety limits that form
the boundary between safe and potentially
Principle 3 Establishing critical limit(s).
unsafe food. These need to be established to
manage all CCPs.
The monitoring system needs to
Establishing a system to monitor control demonstrate that the CCP is under control
Principle 4
of the CCP. on a day-to-day basis and must be capable of
detecting loss of control.
Establishing the corrective action to be If the CCP is not working, action needs to be
Principle 5 taken when monitoring indicates a taken to protect the consumer and to put
particular CCP is not under control. right the cause of the deviation.
7. Determine CCPs. Critical control points (CCPs) are the points in the process where the significant hazards
must be controlled to prevent or eliminate such hazards at an acceptable level. CCPs can be identified
using the HACCP team knowledge or experience and by using tools such as the Codex CCP decision tree,
as shown in Figure 2.
8. Establish critical limits for each
CCP. Critical limits are the safety
limits that must be achieved for
each CCP to ensure that the food
is safe. If the process operates
beyond the critical limits, then
products made will be potentially
unsafe. Critical limit is a criterion
that separates acceptability from
unacceptability.
9. Establish a monitoring system for
each CCP. Monitoring is the act of
conducting a planned sequence of
observations or measurements of
control parameters to assess
whether a CPP is under control. It
is important to demonstrate that
the CCPs are being controlled
within the appropriate critical
limits and monitoring
Figure 2. CCP Decision Tree
requirements need to be Source: Food safety for the 21st century: Managing HACCP and food safety throughout
specified by the HACCP team the global supply chain, 2011
during the HACCP study.
Each monitoring activity must have a person allocated to carry it out, record the results, and take any
necessary actions. The frequency of monitoring should also be defined and this will relate to the
input/amount of product in the particular process. See Figure 3 to compare regular (manual) and
continuous (online) monitoring of CCPs.
10. Establish corrective actions. Corrective action needs to be taken where monitoring shows that there is a
deviation from a defined critical limit. Corrective action is defined by Codex (2009b) as: any action to be
taken when the results of monitoring at the CCP indicate a loss of control.
Such actions must deal both with the (1) product produced while the process is out of control and (2) with
the process fault that has caused the CPP deviation to bring the process back under control.
11. Establish verification procedures. Verification requires that procedures are developed to confirm that the
HACCP system can work and is working effectively. The following are the two (2) different types of
confirmation required:
• Validation – this is done once
the HACCP control charts have
been completed, before the
implementation of the HACCP
plan in the operation. It is also
done periodically after the
HACCP plan has been
implemented to check that the
plan is still appropriate for the
control of all relevant hazards,
including the changes that
have occurred in the
operations (processes,
products/ingredients).
• Verification – this considers
how to determine if the HACCP
system is working effectively
over time, once it has been
implemented. It involves
various procedures and
Figure 4. HACCP Application Process
methods that will be used to Source: Food safety for the 21st century: Managing HACCP and food safety throughout the
demonstrate compliance with global supply chain, 2011
food safety requirements.
12. Establish documentation and record-keeping. When the HACCP plan is implemented in the operation,
records will be kept on an ongoing basis. Essential records include the following:
• CCP monitoring records
• Records of corrective actions associated with critical limit deviation
• Records of verification activities
• Records of modifications to processes and the HACCP plan
Application of HACCP principles is achieved by following a straightforward stepwise procedure outline by the
Codex logic sequence. See Figure 4 for the diagram of the HACCP process applying the Codex logic sequence.
This will only result in an effective HACCP system if performed by HACCP teams made up of personnel with
the correct blend of training, skills, and experience. The outcome of this HACCP study process should be a
HACCP plan that clearly defines how all significant hazards relevant to the operation will be controlled.
References:
Motarjemi, Y. (Ed.), & Lelieveld, H. (Ed.). (2014). Food safety management: A practical guide for the food industry. Elsevier Inc.
Wallace, C. A. (2011). Food safety for the 21st century: Managing HACCP and food safety throughout the global supply chain. John Wiley
& Sons, Inc.