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HACCP What is It?

Food Safety Management

Food Safety - is it
expected?
Your customer/consumer expects that
your product is
Free from microbial contamination
free from insect/rodent
contamination
free from pesticides / chemicals
free from physical hazards

Groceries

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HACCP

What Causes Food Safety


Incidents

direct causes include biological /


physical / chemical hazards
indirect causes are the result of
managerial and employee deficiencies
company needs to address changes in
peoples behavior to prevent
reoccurrence have the right
attitude!

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HACCP

How can We Achieve Better


Food Safety in our Product

Think about the best way to do


things right
Implement a HACCP plan that
protects food going through our plant
Tackle underlying causes of
food contamination
Have a clean and sanitary
environment

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HACCP

Why do we worry about Food


Safety?

Consumers / buyers / governments


demand that we produce safe food
Recalls are expensive can cost
jobs
We can get sick

our families: children, parents - not


some unknown person in a far away
place

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HACCP

How do we achieve food


safety in our product?

Be aware of food hazards

Biological / chemical / physical

Keep out / minimize food hazards


Develop system to ensure food
safety in product

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HACCP

Managing Food Safety

Managing Food Safety is most


effectively done through the
implementation of a HACCP system
utilizing documented references to
meet the requirements of BC CDC

BC Food Act and regulations

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HACCP

Brief history of HACCP

HACCP was developed by Pillsbury


for the NASA space program in the
1970s
Codex Alimentarius (FAO) has
developed it for international use
Canada refined it in 1992 as the
Food Safety Enhancement
Program (FSEP)

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HACCP

What is HACCP?

Hazard Analysis

What are Hazards?


Where can they be found?
How can they be controlled?

Critical Control Points

How do we control hazards?


CCPs measuring product acceptabilty

Prerequisite Programs creating an


environment to produce safe product

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HACCP

Food Safety Hazards


Potential hazards can include:
Biological

Chemical

Microorganisms: bacteria / yeasts / molds /


viruses
insects
Cleaners
Lubricants / fuel / hydraulic fluid / coolants
pesticides

Physical

Glass / plastic / wood / rocks


Metals

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HACCP

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What is a food safety


management system?
A food safety mgt system helps the
process & people to produce a safe
product by controlling hazards
A food safety mgt system needs:
Effective procedures
Delegated responsibilities
Trained people
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What are the components of


a food safety program?

Programs supporting food safety in the


following areas:

Making employees more knowledgeable

Sanitation and Pest Control


Preventive Maintenance
Traceability / Recall Program
Employee Training

Doing things right the first time

Standard Operating Procedures


Policies

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Food Safety Management


System

Good Manufacturing Practices (GMP) /


Prerequisite Programs
must-do / should-do

Operational controls and Standard


Operating Procedures (SOP)
HACCP Plan(s) for product(s)

Critical Control Points (CCP) must do

Review / verification procedures

Self-inspection or audit
Government inspection or audit

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What are Prerequisite


Programs?
They are the foundation
of a food safety
management system:
1.
2.

3.
4.
5.

6.

Premises
Transportation and
Storage
Equipment
Personnel
Sanitation and Pest
Control
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HACCP

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Having effective Prerequisite


Programs

Well maintained premises


Proper receiving / storage / shipping
practices
Sanitation and pest control programs
Well maintained and correctly operated
equipment
Properly trained employees
Tracking/Recall program

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Critical Control Points


(CCP)

Control Point - A step in the process


where the product can be stopped
and a measurement taken
Critical Control Point

Measurement is taken to determine if


product is acceptable or not
Has corrective actions that:

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Bring the process back to acceptablity


Takes care of product that is unacceptable
HACCP

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What is IndianLife Foods


doing about HACCP?

Developing a HACCP-based plan for


each product with CCPs
Developing Prerequisite Programs
Providing employee
training

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HACCP

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HACCP and the employee

Observe Good Manufacturing


Practices
Know Critical Control Points

Who is responsible?
Why is it a CCP?
Monitoring procedure
Frequency of monitoring
Keep records as required

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Responsibility for record


review

Plant
management /
supervisors
Government
inspectors

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Next steps

Know your job


Work together with supervisors and
inspectors be part of the HACCP team

Follow written procedures

Prove it !

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HACCP

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