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Haccp Point-50
Haccp Point-50
Basics
Objectives
•To understand the need for HACCP
A Biological, Chemical or
Physical agent, in, condition
of, food with the potential to
cause an adverse health
effect.
Biological Hazards
•Pesticides
•Ink/Adhesive
•Toxic Metals
•Pest Control
•Refrigerants
•Fumes/Dust
Physical Hazards
•People - buttons, jewellery,
drawing pins, paper clips,
matchsticks, pens.
•Natural Material - bone, nut
shells, seeds, fruit stones.
•Environment – glass, wood, chips
from tiles, concrete.
•Equipment.
•Pests
Why Use HACCP?
Producers shall:
“ Adopt measures commensurate with
the characteristics of the products
which they supply, to enable them to
be informed of risks which these
products might present and to take
appropriate action….”
What Is the Risk?
Well-planned prerequisite
programmes will effectively design
out generalised hazards that apply
to the whole operation, leaving
HACCP to deal with the specific
product-process hazards.
What Is a Prerequisite
Programme?
Prerequisites are normally systems in their own
right and can be classified as the following;
•Quality Management Systems
•Preventive Maintenance
•Calibration
•Pest Control
•Traceability
How to Do a HACCP Study
Define the Scope of the Study
•Classes of Hazard( Micro/Chemical/Physical)
•Composition/Formulation
•Packaging
•Distribution
How to Do a HACCP Study
•Process activities
•Storage conditions
•Maintenance activities
Keeping up to date with hazard issues – are better control measures
or monitoring procedures now available?
Ongoing Training – Ensures that new personnel understand the
HACCP system and their individual role.
Ensuring the HACCP plan continues to be current – manage any
changes in process or equipment to ensure the hazards/risks do not
arise or increase.