HACCP

Hazard Analysis &

Critical Control Points
 Food Safety
Food safety cannot be achieved by government regulations and
inspection, it can only be achieved by careful handling of foods at all
points in the food chain, from production to consumption.

Food handlers must understand their role and accept the responsibility
of their actions. It is the food handlers responsibility to provide safe,
wholesome foods to the customer.

It is also the food handlers responsibility to maintain the quality and

reputation of their companies products and or services.
 Food Safety

Prevention of hazards in foods

Physical
Biological
Chemical

◦ Allergens
 Responsibility for food safety
• Producer/grower
• Manufacturer
• Distributor
• Transporter
• Retailer
• Consumer

Industry Responses
 Consumer education

 HACCP and HACCP based Food safety programs for all sectors
 Why HACCP is important?
 To controls potential hazards in food production.

 By monitoring and controlling major food risks, such as microbiological, chemical and physical
dangers, the industry can better assure consumers that the products are safe.
History of HACCP
1959-1960: NASA wanted to produce food for astronauts to
guarantee food safety.

1963: World health organization issued HACCP principles in Codex

Alimentarius ((Book of Food") is a collection of internationally recognized standards, codes
of practice, guidelines and other recommendations relating to foods, food production and food
safety).

1973: NASA, American Army Laboratory and Pillsbury group

company made a common project for astronauts in food
production.

1985: USA national science academy suggested that HACCP should

be applied in food operations for food safety.
Cont.
1973: HACCP becomes mandatory for low acid canned food regulations (pH > 4.6).

1997: HACCP becomes mandatory for Seafood.

1998: HACCP becomes mandatory for large meat and poultry manufacturers.

1999: HACCP becomes mandatory for small meat and poultry manufacturers.

1999: HACCP becomes mandatory for frozen dessert manufacturers.

2000: HACCP becomes mandatory for very small meat and poultry manufacturers.

2002: The juice HACCP regulation begins to be mandatory for processors, small businesses, and very small businesses.
 Hazards
HACCP
Critical Control Point (CCP)
Biological: harmful microorganisms

Identifiable point in the production chain

where a hazard may occur.

Chemical: those either naturally occurring, Action is taken to prevent the hazard from
intentionally added or unintentionally added). occurring.

This can either be a point, step or

procedure at which control can be applied
and is essential to prevent or eliminate a
Physical: glass, stones, or metal hazard or reduce it to an acceptable level.
HACCP plan
To develop a HACCP plan:

• Conducts five preliminary steps.

1. A team of individuals within the company. • Applies the seven HACCP principles.
2. Assistance from outside experts.
 Prerequisites
 Foundation to a HACCP program

 Includes Good Manufacturing Practices

 Addresses food safety at all stages from receiving to shipping

- Including indirect hazards

Prerequisite program

a) Construction & lay-out of

building; also utilities
b) Lay-out of premises
c) Supplies of air, water,
energy
d) Supporting services
including waste & sewage
disposal
e) Suitability of equipment
[cleaning, maintenance &
preventative maintenance ]
f. Management of
purchase materials,
supplies, disposals
& handling of
products
g. Prevention of
cross contamination
h. Cleaning &
sanitizing
i. Pest control
j. Personnel hygiene
k. Other aspects as
appropriate
8.5.2 HAZARD ANALYSIS
Safety team determines hazards need to be controlled and the control measure

8.5.2.2 Hazard identification & determination of acceptable level

All hazards that are reasonably expected to occur [product, process, facilities] shall
be identified & recorded
 8.5.2 HAZARD ANALYSIS

Identification shall be based on:

• collected data & information
• experience
• external information
• information from food chain
8.5.2 HAZARD ANALYSIS
 8.5.2 HAZARD ANALYSIS

8.5.2.3 Hazard Assessment

To determine the hazards whether its elimination/reduction is

essential to produce safe food, and whether its control is needed to
meet the acceptable level.
Hazard evaluation:

Severity of
adverse Likelihood of their
health effects occurrence

Record methodology & results

 8.5.2 HAZARD ANALYSIS
8.5.2.4 Selection & assessment of control measure

Control Measure shall prevent, eliminate or reduce the hazard to

acceptable level

Control measure is categorized as:

 Operational PRP(s)

 HACCP plan
Assessment of control measure refer to:
a) Hazard versus intensity applied
b) Feasibility for monitoring
c) Its place within the system
d) Severity of consequences if failure
e) Control measure specifically to eliminate or reduce
hazards
f) Synergistic effects
g) Likelihood of failure
Seven principles of HACCP implementation
• Hazard analysis

• Determine the Critical Control Points (CCP)

• Establish critical limits

• Critical Control Point (CCP) monitoring

• Corrective actions

• Establish verification procedures

• Record keeping procedures

 1. Hazard Analysis

The first step involves identifying any hazards that must be prevented,
eliminated or reduced to acceptable levels.

All potential hazards, from the receipt of raw materials to the finished product,
must be considered.

A hazard must be controlled if it is likely to occur, and/or likely to result in an

unacceptable risk to consumers.
 2. Determine the Critical Control Point (CCP)

Identifying the Critical Control Point (CCP) at the steps to prevent or eliminate a
hazard or to reduce it to acceptable levels.
3. Establish Critical Limits

 A critical limit is a maximum or minimum value to which a biological, chemical or

physical limit must be controlled at a CCP.

 This is set in order to prevent, eliminate or reduce a hazard to an acceptable level.

4. Critical Control Point (CCP) monitoring

A planned series of observations need to be taken to determine whether a CCP is within

critical limits.

This also helps to create an accurate record for future use in verification.
 5. Corrective actions

 Corrective actions to be followed when a hazard is identified in the food production.

 The aim is to correct and eliminate the cause of the hazard and bring CCP back under control.

 The cause of problem must be identified to prevent future recurrence.

 6. Verification Procedures
 Verification procedures are those activities, other than monitoring CCPs, that verify the
HACCP plan and show the system is operating accordingly.

 This is usually completed yearly or when a system fails or there is a major change in the
product or process.
7. Record Keeping Procedures

Documentation and record keeping help to show the effective application of HACCP.

These records could be included in the development of the HACCP plan, CCP monitoring, corrective
actions or verification activities.

Four different types of HACCP records include:

1. HACCP plan and support documentation used in developing the plan.
2. Records of CCP monitoring.
3. Records of corrective actions.
4. Records of verification activities.
 Review of HACCP

The design and running of the HACCP structure should be reviewed whenever the food
operation is changed.

The system should be reviewed (e.g. once a year) even when there have been no
changes.