HACCP MODULE 1 LESSON 1
De ne HACCP:
Hazard
Analysis
Critical
Control
Point
HACCP is a systematic way to identify hazrds. Or, a system which identi es, evaluates, and controls
hazards which are signi cant for food safety*
*Source: The Codex Alimentarius
HACCP provides a way to evaluate these hazards and control any that are signi cant for food safety.
Goals of a HACCP program:
1. Identify potential food safety issues
2. Identify programs or process steps that control/prevent the identi ed food safety issues from
occurring
3. Manage and document the control measures
Traditional Quality Control
-Used sampling method to check the safety of food
-Samples of in process and nished product would be tested
-If samples were found to be good, the entire lot was considered good
-Limitation of sampling is that only tested product can be con rmed
-HACCP development concluded that this limited assurance is not su cient for food safety
The NASA problem
-NASA worked with Pillsbury for astronauts that was 100% free of hazards
-At the time, no way to guarantee 100% quality without 100% inspection which destroyed the
product
-Dr. Howard Bauman found an approach in which hazards were identi ed and controlled considering
process, raw materials and environment
-Looked at each step of process to identify hazards which could then be ID’d and controlled
ensuring the food would be safe.
-Safety assurance means raw materials, environment, processes and nished product must be
controlled
Food safety in the food procesing indstry used to rely on sampling and testing the product.
HACCP is the modern approach that identi es and addresses potential hazards during food
production, preventing food safety problems before they occur.
fi
fi
fi
fi
fi
fi
ffi
fi
fi
fi
fi
HACCP is:
Science based:
A science-based approach to food safety. It uses scienti c principles to assess whether food is safe.
Science-based means regulatory requirements may or may not be based on food safety. For
example, nutritional labeling is typically a nonfood safety issue, whereas an undeclared allergen is a
signi cant food safety hazard.
Non-negotiable:
HACCP establishes non-negotiable parameters. If your food production crosses one of these
parameters, expect to nd problems in the nal product. HACCP Plans are developed before failure
removing the need to make decisions about food safety in the heat of the moment.
Proactive:
Does not asume food is safe because no one has been hurt. Means developing a HACCP Plan and
analyzing risks before there is a new product or process introduced. It is not reactive.
fi
fi
fi
fi
HACCP MODULE 1 LESSON 2
12 Steps of Codex HACCP
Codex Alimentarius (Latin for “Book of Food”): a collection of internationally recognized standards,
codes of practice, guidelines and other recommendations relating to foods, food production and
food safety.
5 Preliminary Tasks
-All steps a facility must do to begin HACCP plan development
1. Identify and Assemble the individuals of the HACCP team
2. Describe the nished product
3. De ne intended use of product and target customer/consumer
4. Create a Process Flow Diagram from receiving to shiping, followed to make product
5. Verify Process Flow Diagram is accurage
7 Principles of HACCP
6. Principle 1: Conduct a Hazard Analysis
7. Principle 2: Identify Critical Control Points
8. Principle 3: Establish Critical Limits
9. Principle 4: Establish Monitoring Requirements
10. Principle 5: Establish Corrective Action for Deviations from HACCP plan
11. Principle 6: Establish Procedures for Veri cation of the HACCP System
12. Principle 7: Record Keeping to Document the HACCP System
fi
fi
fi
HACCP MODULE 1 LESSON 3
Assemble the HACCP Team
-Identify the roles and required collective skills of a HACCP team
A successful HACCP plan requires participation and comitment across multiple departments and
cannot be developed or implemented by one person
-a variety of perspectives and knowledge is necessary on the team
An ideal HACCP team will have:
-5-7 members
-A management representative
-Multiple disciplines represented (Diverse areas)
-Depending on plant size, one person may be able to represent more than one department
One person will be the Coordinator, the leader of the team who understands the HACCP concept
and has formal HACCP training from a recognized source and is responsible for training the team.
Writing the HACCP plan is normally the job of the whole team
HACCP MODULE 1 LESSON 4
Prerequisite Programs
Recognize the role of prerequisite programs in a HACCP strategy
Prerequisite programs set up the foundation of a food processing system.
The overall objective of prerequisite programs is to ensure the hygienic process environment needed
to prevent product adulturation.
The full set of prerequisite programs should address all of the concerns in the environment. Each
concern normally has a unique program. Such as:
-Supplier Veri cation
-Storage and Distribution
-Personal Hygiene
-Sanitation
-Integrated Pest Management
-Chemical Control
-Sanitary Design and Maintenance
-Customer Compalints and Recall (Reactive)
-Glass and Brittle Plastics
-Allergen Control
-Temperature Control
HACCP
-
Quality Requirements
-
Prerequisite Programs
fi
