HACCP IN FOOD

INDUSTRY
Presented by-
Rukhsar Asrar
HACCP
 HISTORY OF HACCP

THE HACCP SYSTEM WAS ORIGINALLY DEVELOPED FOR

USE IN AEROSPACE.
IT WAS FIRST ADAPTED TO FOOD PROCESSING BY THE
PILLSBURY COMPANY IN 1959 IN A PROJECT FOR THE NASA
SPACE PROGRAM.

ISSUES:-
-FOOD TO BE DESIGNED FOR CONSUMPTION UNDER ZERO
GRAVITY.
-ENSURE 100% SAFE, FREE FROM BIOLOGICAL
CONTAMINATION.
WHAT IS HAZARDS

 A hazard is something that could be dangerous. And

there are lots of different hazards. When we are
talking about hazards in relation to food, a hazard
is something that could mean that food will not be
safe to eat.
 Physical , Chemical & Biological agents in food that
are reasonably likely to cause illness or injury in the
absence of their control.
 TYPES OF HAZARDS
 Physical hazards

 Chemical Hazards

 Biological Hazards
PHYSICAL HAZARD
 Physical hazards include any potentially
harmful extraneous matter not normally found
in food. When a consumer mistakenly eats the
foreign material or object, it is likely to cause
choking, injury or other adverse health
effects.
SOME PHYSICAL HAZARDS
PHYSICAL HAZARDS RISK IN FOODS

- Hard or sharp objects are potential physical hazards

and can cause:
 cuts to the mouth or throat .
 damage to the intestines .
 damage to teeth or gums.

- The presence of physical hazards in food can trigger a

food recall, affecting the brand name of your
company & product.
 Physical characteristics- hardness, shape and
sharpness of a product can affect risk level.
 Inspect raw materials and food ingredients for
field contaminants, such as stones in cereals that
were not found during receiving.
 Use protective acrylic bulbs or lamp covers to
prevent contamination by breakable glass.
 Install an effective detection and elimination
system for physical hazards. (Ex: metal detectors
or magnets will detect metal fragments in the
production line while filters or screens will remove
foreign objects at the receiving point.)
WAYS TO PREVENT PHYSICAL HAZARDS:

 Do not use broken equipments or equipments

with loose parts.
 Do not use rags for cleaning
 Always use a fresh hairnet(Caps) and
clean(tidy) uniform.
 Remove wearable, jewelry, ornaments and
nail polish when working with food.
 Use disposable wiping clothes to minimize
contamination.
CHEMICAL HAZARDS
 A chemical hazard is any substance that
can cause a health problem when
ingested or inhaled. They include toxins,
dangerous chemicals, residue of excess
chemicals used in processing food
products.
SOME CHEMICAL HAZARDS
WAYS TO PREVENT CHEMICAL HAZARDS:

 Always use right amount/nature of chemicals

when cleaning.
 Make sure all chemicals are labeled and stored
away from food.
 Never store chemicals in food containers or
drinking water bottles.
 Avoid wrong labeling of the chemicals.
 Receive incoming materials and raw ingredients
from reputable suppliers.

 Ensure restricted ingredients and additives

are correctly measured.

 Do not use excessive grease or lubricants on

equipment. Regularly re-evaluate all procedures
to ensure they effectively remove chemicals.
BIOLOGICAL HAZARDS
 Biological hazards include bacteria, viruses
and parasites of public health significance.

Under the right conditions a single

bacteria will double ever 0 to 20 minutes.
One bacteria can become billions in just
10-12 hours.
SOME BIOLOGICAL
HAZARDS
CONDITIONS FOR BACTERIA
GROWTH
 Food
Bacteria need food to grow and multiply rapidly. They prefer
high-protein foods like meat, eggs, dairy products, cooked
vegetables, such as beans, and cooked grains, such as rice.
 Water
We can control bacterial growth by controlling water
available. Some foods are dehydrated like cereal.
 Temperature
Bacteria rapidly multiply when between 40 to 140 degrees Fahrenheit.
This is known as the DANGER ZONE.
Freezing and refrigerating will stop or slow growth, but it will not kill
bacteria.
 Time
With favorable conditions, bacteria can double every
20 minutes.
Risky foods left at room temperature for 2 hours or more are unsafe to
eat and should be discarded
WAYS TO PREVENT BIOLOGICAL
HAZARDS:
 Receive & Store the food at right temperature:
Cover and tag dates properly and check for the
expiry every time an item is picked up from the
store.
 Prevent Cross-contamination: Use/treat raw and
cooked food separately, After thawing process do
not allow the liquid to drip onto other areas.
Sanitize knife regularly i.e. before & after the
work and especially between the usage on
different food materials.
 Plan ahead – stop food wastage, do not prepare
too much food that becomes vulnerable to
Temperature Abuse.
 Protect food from getting spoiled through
bacterial infestation by cooking food at or above
75oC. Refrigerated items should be kept at 4oC or
below. Deep freeze items should be store at -
18oC or below
 Serve and hold - hot food hot above 65oC and
cold food cold below 4oC.
 Practice FIFO/FEFO in stores and keep regular
check for it.
 Do not ignore bad texture, odour, colour, and
presence of slime/mould on the food stored.
 Report for pest infestation to the concerned
department. (Insect, crouches and rodents)
Thanks….