HACCP

HACCP – HAZARD ANALYSIS CRITICAL CONTROL POINT

Difference between haccp and haccp system ?
APPLICATION – By codex
1. Assemble haccp team
2. Describe the product
3. Identify intended use
4. Construct flow diagram
5. On site confirmation of flow diagram

PRINCIPLES – 7 developed by national advisory committee on microbiological criteria for

food .
a. Conduct hazard analysis
b. Determine the critical control point
c. Establish the critical limit
d. Establish monitoring system
e. Establish corrective action
f. Establish verification procedure
g. Establish documentation
1. CONDUCT HAZARD ANALYSIS – Three types
a. Microbiological
b. Physical
c. Chemical
Microbiological hazard – severe hazard –
 clostridium botulinum type A, B , E, F
 Shigella dysenteriae
 Salmonella typhi
 Hepatitis A and E
 Brucella abortis
 Vibrio cholerae
 Vibrio velnificus
 Taenia solium
 Trichinella spiralis
Moderate hazard
• Listeria monocytogenes
• Salmonella spp
• Shigella spp
• Enterovirulent e . Coli
• Streptococus pyogenes
• Rotavirus
• Norwalk virus group
 entamoeba histolytica
• Diphyllobothrium latium
• Ascaris
• Cryptosporidium parvum

Limited spread
 Bacillus cereus
 Campylobacter jejuni
 Clostridium perfringes
 Staphylococcus aureus
 Vibrio cholerae
 Vibrio parahaemolyticus
 Yersinia entero colitica
 Giardia lambia
 Taenia saginata

VIRUS – norovirus
rotavirus gastroenteritis
hepatitis A
PARASITE – trichinosis
anisakiasis
giardiasis
toxoplasmosis, cyclosporiasis, crypto sporidiosis
PHYSICAL HAZARD – any physical object
CHEMICAL HAZARD - mycotoxin , antibiotics , pesticides and sulfites.
2. DETERMINE THE CRITICAL CONTROL POINT
CCP under temperature danger zone – 41 F – 135 F or 5C – 57.2 C for 4 hrs
Minimum internal cooking temperature

1. 165 F ( 73.9 C ) for 15 sec – reheating , poultry , soup , stuffed product including
pasta ,food cooked in microwave then let it sit for 2 min .

2. 155 F ( 68.3 C ) for 15 sec – groundnut , fish , beef ,pork , flavour injected meal , egg.
3. 145 F ( 62.8 C ) for 15 sec – fish , shellfish , beef , pork , lamb . Cook roast for 4 min
4. 135 F ( 57.2C ) for 15 sec – commercially processed products , vegetables and fruits .
5. Cold holding – below 41 F ( 5C ) . Check after 4 hrs
6. Hot holding – above 135 F ( 57.2C ) . Check after 4 hrs
7. Cooling food – cool hot food from 135 F to 70 F within 2 hrs then addition 4 hrs to go
from 70 F to 41 F .
8. Clean and sanitize after every 4 hrs . Sanitize with hot water at 180 F .
3. ESTABLISH CRITICAL LIMITS – critical limit is based on following factors
a) Temperature
b) Time
c) Physical dimension
d) Humidity
e) Moisture
f) Water activity
g) PH
h) Salt concentration
i) Available chlorine
j) Viscosity
k) Preservatives
l) Aroma and visual appearance
4. ESTABLISH MONITORING SYSTEM – Three purpose –
i. If monitoring indicates that there is trend towards loss of control then action can be
taken to bring the process back into control before a deviation from critical limit
occurs
ii. Monitoring is used to determine when there is loss of control and deviation occurs
at CCP
iii. Provides written documentation for use in verification
6. ESTABLISH VERIFICATION PROCEDURE – to verify that the system is
operating according to haccp plan .
Steps in verification –
1. Taking measurement at various points along the process to ensure that the system is
behaving as expected .
2. Targeted microbiological or chemical sampling of intermediate and final products to
ensure that the food is meeting expected standards .
3. Auditing documents throughout system to ensure that the correct information is
captured , recorded and acted upon in accordance with haccp plan
4. External audits on suppliers to verify that raw materials meet expected criteria.
5. Staff assessments to ensure that procedure are fully understood and that staff are
competent to perform any task alloted to them .
6. trend analysis of monitoring data to determine whether process controls are
adequate and tolerance realistic .
7. Analysis of customer complaints and third party audits to identify any potential gaps
in the haccp plan
8. Analysis of waste and rework figure to ensure that they correspond with records of
corrective actions.
PRP – pre requisite program
i. Training
ii. Food safety
iii. Sanitation
iv. Standard operating procedures
v. Personal hygiene
vi. Employee health
vii. Product instruction
viii. Equipment
ix. Facility design
x. Supplier selection and control
xi. Product specification
xii. Major food allergen management
xiii. Chemical and pest control
xiv. Food defense
xv. Food recall procedures
xvi. Crisis management