FOOD SAFETY

VCF3063
HAZARD ANALISYS
CRITICAL CONTROL
POINT (HACCP)
Dr. Mohd Yusof Bin Kamaruzaman
[Link]@[Link]
CONTENT
▪What is it?
▪Rationale
▪Additional Benefits
▪Execution Aspects
▪The Principles:
1. Hazard analysis
2. Identify the Critical Control Points (CCPs) in food production
3. Establish Critical Limits for CCPs
4. Establish procedures to monitor CCPs
5. Establish corrective actions
6. Establish procedures to verify HACCP is working
7. Establish effective record keeping.
HACCP
What is it?

Hazard Food Safety

Management
Analysis System

Critical It identifies, evaluates

and controls hazard
Control as well as monitors
critical control points in food flow
Points to ensure food safety.
HACCP CERTIFICATION LOGO - MALAYSIA
 Primary Goal:
To ensure safe production of food thus, safe
food for consumption.

How does HACCP ensure food safety?

ACCP anticipates and control problems
RATIONALE before they happen.

Things to remember:
HACCP is not a “one size fits all” program.
Implementation must be compatible with the products
sold, the clients served, and the facilities and
equipment used during food production.
 The HACCP system offers 2 additional
benefits over conventional inspections
methods:
ADDITIONAL  The HACCP system enables food managers to
identify the foods and processes that are most likely
BENEFITS to cause foodborne illness.
 The HACCP system are more accurately describes the
overall condition of the establishment.
 Enables food managers or regulatory agencies to track food
handling practices over a period.
 ▪The Execution of HACCP system is based on:
1. Temperature
▪ Most essential preventative measure for ensuring safe food.
▪ Cooking as palatability enhancement and heat treatment to kill
most ill-causing microbes.
2. Time

EXECUTION ▪ An important measure in conjunction with temperature.

▪ Long exposure of ill-causing microbes at high temperature ensures

ASPECTS
effective elimination.
3. pH
▪ Less practiced
▪ Interference of sour or bitter taste to the overall foods' specific
flavors.
▪ Eg.: Savoury sauces like bottled pasta sauce that is too sharp
(sour).
4. Water Activity
▪ The hardest to control as it bound to the nature of the ingredients
THE 7 PRINCIPLES OF HACCP
Identify the Critical Establish Critical Limits
Hazard Analysis. Control Points (CCPs) in which must be met at
food flow. each identified CCPs.

Establish the corrective

Establish procedures to action to be taken when Establish procedures to
monitor CCPs. monitoring indicates that verify that the HACCP
a Critical Limit has been system is working.
exceeded.

Establish effective
record keeping that will
document the HACCP
system.
1. HAZARD ANALYSIS
 Analyzing through menus for potential
hazards that might be accidentally
introduced or naturally occurred (Potentially
Hazardous Foods)

1. HAZARD Chemical

ANALYSIS Biological
*Incl. Potentially Physical
Hazardous Food and
Ready-to-eat Food

Foodborne
Hazards
 2. IDENTIFY THE CRITICAL
CONTROL POINTS (CCPS) IN FOOD
FLOW.
 Critical Control Points (CCPs) can be
Practices, Preparation steps, Procedures in
the food flow which are critical to be
controlled to ensure food safety.
 To prevent, eliminate or reduce hazards to
2. IDENTIFY acceptable levels.
 A killing step that will destroy bacteria or

THE CCPS  A controlling step that prevents/slows down the rate

of bacterial growth.

There must be at least 1 critical control

point in the production process to qualify it
as a HACCP food system.
 Temperature Sensitive – Hot
• Cooking
• Reheating
• Hot-holding

2. IDENTIFY Temperature Sensitive – Cold

THE CCPS •
•
Chilling
Chilled storage
(POTENTIALS) •
•
Chilled display
Thawing
Pre-preparation
• Receiving
• Mixing ingredients
• Other food-handling stages
3. ESTABLISH CRITICAL LIMITS
 What is Critical Limits?
The upper and lower boundaries of food
safety.
 E.g.: Maximum temperature and Minimum

3. ESTABLISH temperature of storing chilled ingredients.

Critical limit should be as specific as

CRITICAL possible.

LIMITS  E.g.: Ground beef must be heated to an internal

temperature of 155oF (68oC) or greater for at least
15 seconds.
 A well-defined critical limit makes it easier to determine when the
limit has not been met.

Each CCP has one or more critical limits to

monitor.
 Information for each specific critical limit
3. ESTABLISH should be based on:
 Food regulatory codes

CRITICAL 

Scientific literature
Experimental studies

LIMITS 

Food safety experts
Government set rules and regulations
 E.g.: Akta Makanan 1983 (Malaysia)
4. ESTABLISH PROCEDURES TO
MONITOR CCPS
 Well-trained personnel should be
responsible for monitoring CCPs.
 To monitor, make observations and measurements to
determine whether a critical CCPs is under control.
 Must know how to accurately monitor CCPs and
4. ESTABLISH record the information accurately in data records.

PROCEDURES Monitoring can be performed either

continuously or at predetermined intervals in
TO MONITOR the food production process.
 Continuous monitoring is always preferred because it

CCPS provides on-going feedback that can be used to

determine when critical limits have been exceeded.

Monitoring Aids:
 Thermometer - Temperature aspect
 Clock/Timer - Time aspect
 pH Meter - pH aspect
5. ESTABLISH CORRECTIVE
ACTIONS
 Corrective actions are due when critical limits
are exceeded during the production

5. ESTABLISH  Corrective actions are additional steps or measures in

controlling the aspects (temperature, time, pH, water
activity) to ensure safe production of food.
CORRECTIVE  Only necessary when set critical limits have been
exceeded.
ACTIONS  Should be done immediately.

The flow of food should not continue until the

all CPPs have been met.
 Example: Hot Holding Food (Buffet)
 The temperature of the BBQ chicken in chaffing dish is
5. ESTABLISH not at 60oC or higher
 Check the heating element under the chaffing dish (bain marie). Re-

CORRECTIVE ignite the light/sterno to ensure water inside chaffing dish is heated.
 Immediately put the chicken on stove and reheat rapidly to reach

ACTIONS
about 74oC or higher.
 However, if the chicken have already exposed the the temperature
danger zone for 4 hours or more, the chicken should be discarded.
 Record the additional steps and verify that critical limit is met using
the revised system.
6. ESTABLISH VERIFICATION
MEASURES
 Verification process consists of 2 phases:
 Verify that critical limits established for CCPs will
prevent, eliminate or reduce hazards to acceptable
levels.
 Verify that overall HACCP plan is functioning
effectively.
6. ESTABLISH The HACCP system should be reviewed and
VERIFICATION if necessary, modified to accommodate
changes in:
MEASURES  Your clientele
 The items on your menu
 The processes used to prepare HACCP products.

The assigned team should review and

evaluate the establishment’s HACCP
program at least once a year.
 7. ESTABLISH
DOCUMENTATION
 Documentation is a written report of the
executed HACCP system.
 The amount of record keeping required will vary
depending on the type of food processing used from
1 food establishment to another.

Sufficient records is essential to rectify that

the HACCP system is working effectively.
7. ESTABLISH
DOCUMENTATION Note:
1. An effective HACCP system requires
the development and maintenance of a
written HACCP plan.
2. Changing procedure at a CCP but not
recording the change on your flow
chart almost guarantees that similar
problem will repeat.
END OF TOPIC