Module 09 Lecture 01

HACCP
the system and definitions

S0901 1 2000
 HACCP

If we know which factors affect the activities of

microorganisms, we can predict when hazards might
arise and also prevent or control the hazards.

This is the underlying concept of the

Hazard Analysis and Critical Control Point approach
to designing and building safety into foods.
S0901 2 2000
 Traditional food safety
assurance system

 GMP / GHP
for safe food production

plus
 End - product testing
for obtaining assurance of safety

S0901 3 2000
 Traditional food control

 Inspection for compliance with

GHP / GMP

plus

 End-product testing

S0901 4 2000
 Food safety assurance

Good Manufacturing Practice

+
Good Hygienic Practice
=
necessary but not sufficient

S0901 5 2000
 The HACCP System
Identification
Identification Determination
Determination Specification
Specification
of
ofHAZARDS,
HAZARDS, of
ofCRITICAL
CRITICAL of
ofCRITICAL
CRITICAL
assessment
assessment CONTROL
CONTROL LIMITS
LIMITS
of
oftheir
their POINTS
POINTSforfor ensuring
ensuring
SEVERITY
SEVERITY control of
control of effectiveness
effectiveness
and
andRISK
RISK identified
identifiedhazards
hazards of
of control
control

Execution
Executionof of Establishment
Establishment
VERIFICATION CORRECTIVE
CORRECTIVE and
and
VERIFICATION ACTIONS
ACTIONS implementation
implementation
of
ofthe
thesystem
system when
whencritical
critical of
of MONITORING
MONITORING
limits
limits arenot
are notmet
met procedures
procedures

Establishment
Establishmentand
and
use of documentation
use of documentation
and
andRECORD
RECORDKEEPING
KEEPING
systems
systems
S0901 6 2000
 Hazard

A biological, chemical, or physical

agent in, or condition of, food
with the potential
to cause an adverse health effect

Codex Alimentarius, 1997

S0901 7 2000
 Hazards and sources of
hazards

The unacceptable presence of a

Biological Raw materials

Semi-finished
Chemical contaminant in product

Finished
Physical
product

S0901 8 2000
 Hazard analysis

Identify unacceptable
Line environment
Growth or
production line
of
microorganisms
in
Semi-finished
Survival or finished
product
S0901 9 2000
 Hazard analysis

Identify unacceptable (re)contamination of

Semi-finished Biological
products agent

Chemical
by agent

Finished Physical
products agent
S0901 10 2000
 Concern

CHANCE
S
E
Severity
V
E ++ +++ Magnitude, seriousness
R
I Chance
T
Y
+ ++ Likelihood of occurence

S0901 11 2000
 Control measures

Actions and activities

that can be used
to prevent or eliminate
a food safety hazard
or reduce it to an acceptable level

S0901 12 2000
 Critical Control Points

 Raw materials
 Locations At which controls
 Practices can be applied to
 Procedures
 Processes

Eliminate
Eliminate // Prevent
Prevent (CCP1)
(CCP1) or
or
Minimize
Minimize // Reduce
Reduce (CCP2)
(CCP2)
Hazards
Hazards
S0901 13 2000
 Critical limit

A value which separates

acceptability
from
unacceptability

S0901 14 2000
 Target value

A value or characteristic
of a physical, chemical or biological nature
which is used to assure that
critical limits are met

S0901 15 2000
 Monitoring

Checking the effectiveness of

the control at a CCP

It involves systematic
 Observation
 Measurement
 Recording

S0901 16 2000
 Corrective actions

 Actions to be taken when

the results of monitoring at the
CCP indicate a loss of control

 Should ensure that only safe products

reach the consumer

 Should prevent the event from

occurring again.
S0901 17 2000
 Verification

Checking the effectiveness of

HACCP

S0901 18 2000
 HACCP Data Sheet

Raw Control Critical Monitoring Corrective

Hazards
Materials Measures Limits procedures Actions

Process Control Critical Monitoring Corrective

Hazards
step Measures Limits procedures Actions

S0901 19 2000
 Objectives of the HACCP system

Prevention
Preventionof
offoodborne
foodborneillness
illness

More
Moreefficient
efficient Reduced
Reduced
Reduced
Reducedcosts
costs quality
qualityassurance
assurance losses
lossesrelated
relatedto
to
of
offood
foodanalyses
analyses
system
system product
productrecall
recall

Protection
Protectionof
ofreputation
reputation

S0901 20 2000