Hazard Analysis Critical
Control Point (HACCP)
HACCP
USE PLANT PROTECTION PRODUCTS SAFELY. ALWAYS READ THE LABEL AND PRODUCT INFORMATION BEFORE USE.
CIPC: USE AN
AFFILIATED
CONTRACTOR
2013/14
Hazard Analysis Critical Control
Point (HACCP)
Hazard Analysis Critical Control Point (HACCP)
A good HAACP plan is a simple, well-constructed document that covers all the aspects of crop production. It
is a legal requirement to have one on every farm/site holding product.
The HAACP study is designed to:
• Identify potential sources of contamination to a crop of harvested potatoes, being held in purpose
designed storage areas prior to delivery to a customer under good agricultural practice
• Establish Critical Control Points using a decision tree, following CODEX guidelines
• Use already established controls in place to reduce risk of contamination
• The potential sources of contamination are:
• Chemical: CIPC, rodenticide, cleaning products
• Physical: glass, hard plastics, wood, debris from poor practice
• Biological: pathogenic bacteria
• Allergen: nuts
Potato storage HACCP flow diagram
Harvesting CCP (physical)
Off-field grading (physical, microbial, allergen)
Storage
Rodent control CCP Store maintenance
Rodent cleaning CCP (chemical)
(Chemical) CCP (physical)
Rodent control CCP
Store loading
(Chemical)
Store crop inspection
Sprout control CCP (Chemical)
Source: Tim Briggs, Agricultural Audit Services
©Agriculture and Horticulture Development Board 2013. All rights reserved. 18
Hazard Analysis Critical
Control Point (HACCP)
Storage HACCP checklist
Pre-requisites:
• Staff personal hygiene
• Field pre-harvest inspection
• Machinery maintenance records
• Store cleaning records
• Pre-storage inspection
Process Hazard Risk Preventative Critical limit Monitoring Corrective
step level measures procedure action
Harvesting Physical Low Well-maintained No potential crop Machinery main- Regular machinery
machinery contaminants tenance records checks by operator
Pre-harvest field
inspection
Off-field Physical High Specific daily No potential crop Daily machinery Reject contaminated
grading instructions to contaminants checks crop
grading staff. No
smoking. Inspection
of all equipment
and boxes.
Microbial Low Staff training. Staff Staff must be clear Staff comply with Fit, healthy, trained
hygiene policy of stomach disorders hygiene policy staff
for 48 hours
Allergen Low No eating in n/a Staff comply with Provide correct staff
grading area hygiene policy facilities
Rodent Chemical High Trained personnel No unprotected Operator records n/a
control used, bait boxes baits in storage area Frequent visual
mapped and checks
secured
Store Chemical Low Use specific store n/a Visual check and n/a
cleaning cleaning chemicals record
Physical Medium Storage area free No potential crop Visual check and
from foreign bodies contaminants record
Store Physical Medium Purpose designed No potential crop Inspection of building, Building fabric to be
maintenance building contaminants including lights kept sound and secure
Box filling Physical High Use only sound, No potential crop Visual inspection of Do not use
clean boxes contaminants box prior to filling contaminated boxes
Store Physical High Regularly n/a Frequent checks
loading maintained for wear and tear n/a
machines Check belts
are free from
contaminants
before switching on
Sprout Chemical High Correct chemical MRL Residue Analysis Do not market crops
control recommendation with residue levels
and application from exceeding MRL
trained operators and
calibrated machinery
19 ©Agriculture and Horticulture Development Board 2013. All rights reserved.
