12

TECHNOLOGY AND LIVELIHOOD EDUCATION

AGRI-FISHERY ARTS – FOOD PROCESSING
QUARTER 3
WEEK 7

CapSLET
Capsulized
Self - Learning
Empowerment
Toolkit
Schools Division Office of Zamboanga City
Region IX, Zamboanga Peninsula
Zamboanga City
 CapSLET
Capsulized Self-Learning Empowerment Toolkit

SUBJECT &
GRADE/LEVEL
TVL –FOOD PROCESSING QUARTER 2 WEEK 2

TOPIC Awareness of Codes or regulations such as HACCP and GMP

LEARNING CODE
2.4. Protect the load in accordance with legal
COMPETENCY
and workplace safety requirements TLE_AFFP9- 12LD-IVf-
h-2
a) Identify Awareness of Codes or regulations such as HACCP and GMP;
LEARNING b) Explain the Awareness of Codes or regulations such as HACCP and
OBJECTIVES GMP
c) Write a simple Good Manufacturing Practices for pickled business:
IMPORTANT: Do not write anyt hing on this material. Write your answers on the learner’s activity and
assessment sheets provided se parately.

UNDERSTAND
Topic: Awareness of Codes or Regulations such as Hazard Analysis and Critical Control Point
(HACCP) and Good Manufacturing Practices (GMP)

Let’s learn Today. Origins of HACCP

➢ Pioneered in the 1960’s during Apollo

program
➢ Adopted by many food processors and
the U.S. government
➢ Designed to minimize the risk of food
safety hazards.

❖ Principles of the HACCP System

 • Conduct a hazard analysis

Plans determine the food safety hazards

and identify the preventive measures to
.
control these hazards. A food safety
hazard is any biological, chemical, or
physical property that may cause food to
be unsafe for human consumption.

• Identify critical control points

A critical control point (CCP) is a point,
step, or procedure in a food manufacturing
process at which control can be applied
and, as a result, a food safety hazard can
be prevented, eliminated, or reduced to an
acceptable level.

• Establish critical limits for each

critical control point
A critical limit is the maximum or minimum
control point value to which a physical,
biological, or chemical hazard must be
controlled to prevent, eliminate, or reduce it to
an acceptable level.

• Establish critical control point

monitoring requirements

Monitoring activities are necessary to

ensure that the food process is under
control at each critical control point. In the
United States, the Food Safety Inspection
Service (FSIS) requires that each
monitoring procedure and its frequency be
listed in the HACCP plan.

• Establish corrective actions

These are actions to be taken when a
deviation from an established critical limit
occurs. The final rule requires a plant's
HACCP plan to identify the corrective
actions to be taken if a critical limit is not
met. Corrective actions are intended to
ensure that no product injurious to health
or otherwise adulterated as a result of the
deviation enters commerce.
 • Establish procedures for ensuring the
HACCP system is working as intended
• Validation ensures that the plants do
what they were designed to do; that
is,produce a product safe for commerce.
Plants should be required to validate their
own HACCP plans. FSIS will not approve
HACCP plans in advance, but will review
them for conformance with the final rule.

Verification ensures the HACCP plan is adequate, that is, working as intended. Verification
procedures may include such activities as a review of HACCP plans, CCP records, critical limits
and microbial sampling and analysis. FSIS requires that the HACCP plan includes verification
tasks to be performed by plant personnel. Verification tasks will also be performed by FSIS
inspectors. Both FSIS and food industry will undertake microbial testing as one of several
verification activities.
Verification also includes 'validation' – the process of finding evidence for the accuracy of the
HACCP system (e.g. scientific evidence for critical limitations).

• Establish record keeping procedures

The HACCP regulation requires that all
plants maintain certain documents, including
its hazard analysis and written HACCP plan,
and records documenting the monitoring of
critical control points, critical limits,
verification activities, and the handling of
processing deviations

Good Manufacturing Practic es (GMP)

GMP encompasses the observance of the HACCP, Occupational Health and Safety (OHS),
workplace requirements, sanitary standards, and the like.It also covers operations in
accordance with the regulatory and legislative requiremen ts.

➢ Why is GMP important?

Good manufacturing practice (GMP) is a system for ensuring that produ ts are
consistently produced and controlled according to quality standards. It is designed to
minimize the risks involved in any pharmaceutical production that cannot be eli
m inated
through testing the final product.

SAQ-1: what are the principles of HACCP?

SAQ-2 :How HACCP related to GMP?

 Let’s Do This!

Let’s Practice!
Direction: Using the graphic organizer flow chart make a simple planning procedure in following
HACCP Principle.

Key Points
REMEMBER

HACCP Wrap-up
➢ Preventative approach to food safety
➢ Can help identify process improvements
➢ Reduces the cost of end product testing
➢ Provides evidence of due diligence
➢ Reduces the likelihood of product recall
➢ Enhances customer trust
➢ Improves staff motivation and efficiency

TRY
Let’s see how much have you learned today!
Directions: Write a simple Good Manufacturing Practices for pickled business:.

K to 12 Learning module TECHNOLOGY AND LIVELIHOOD EDUCATION AGRICULTURE AND

REFERENCE/S FISHERY Specialization (Food/Fish Processing) Grade 10 pp 209-211
http://www.foodhaccp.com/0211slide.pdf
http://www.glencoe.com/sec/glencoewriting/MiddleSchoolRubrics_876541.indd.pdf
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MARIA FHARRA F. KABAYAO

Teacher – I
Tagasilay National High School