Lesson No:

Lesson Title:
Understanding the Seven Principles of Hazard Analysis Critical Control Point (HACCP)

Overview:

In this lesson, we will discuss the seven principles of Hazard Analysis Critical Control Point
(HACCP), a systematic approach to food safety that guards against physical, chemical, and biological
risks. We will discover how critical control points, critical limits, monitoring techniques, potential hazard
identification, and HACCP ensure food safety from farm to fork.

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We will also study the hazard analysis technique, which entails evaluating risks and figuring out
which stages of food production are essential for avoiding or minimizing hazards. The significance of
taking remedial action when critical limits are crossed and the function of verification processes in
ensuring the HACCP system is operating as intended will also be covered. Documentation and record-
keeping are stressed as crucial elements in monitoring food product safety.

Learning Competencies / Objectives:

By the end of the lesson, students will be able to:
● explain the seven steps of HACCP;
● appreciate the importance of food safety and how HACCP helps prevent foodborne illnesses; and,
● apply the principles of HACCP by creating a simple HACCP plan for a food preparation activity.

Content / Concept Development:

By the end of the lesson, you will understand how important HACCP is to maintaining food
supply safety and safeguarding public health. You will have the fundamental information needed for a
variety of vocations in the food business and beyond.

Learning Activity:

Title of Activity:
Food Safety Scenario
Objective:
Introduce the concept of HACCP through a relatable scenario and highlight potential
food safety concerns.
Instructions:
1. Divide the class into 3-5 members per group.
2. Each group will choose a relatable scenario and discuss what is being asked:
 a. Cooking hamburgers on a grill. Take a tour through the process of grilling
burgers, covering everything from chopping to assembling and cooking. Inquire
about appropriate cooking temperatures, how to handle raw meat, and how to
store leftovers.
b. Preparing a fruit salad. Talk about the steps involved in preparing a fruit salad,
emphasizing possible risks such as cross-contamination with utensils and tainted
fruits.
c. Putting lunch together. Give an example of packing a school lunch. Talk about
how to properly store various foods (such as fruits, sandwiches, and yogurt) and
manage temperature throughout the day.
d. Leftovers. Discuss how families manage to deal with leftovers. Inquire about the
ideal storage containers, the right temperature for reheating, and the right amount
of time for storage.
e. Visit a fast-food restaurant. Talk briefly about what it might be like to visit a fast
food establishment. Students should be asked to list any potential food safety
precautions they may have seen, such as staff cleanliness and proper food
handling techniques.
3. Be ready to share your ideas with the class.

Deepening of Core Understanding / Key Concepts:

In order to prevent hazards that could result in foodborne illnesses, the food industry uses a
systematic approach called Hazard Analysis Critical Control Point (HACCP) to ensure food safety.
Anyone involved in the preparation or serving of food has to understand HACCP. Let's examine each of
the seven HACCP principles:

Principle 1. Conduct a Hazard Analysis

Finding possible risks during the food manufacturing process is the first principle.
Hazards include:

● Biological. Bacteria (like E. Coli and Salmonella), viruses (like Norovirus and Hepatitis
A), and parasites (like Giardia).
● Chemical. Cleaners, food additives, pesticides, and naturally occurring poisons (such as
mycotoxins in moldy grains) are examples of these.
● Physical. Foreign materials such as wood splinters, plastic fragments, metal shards, and
glass.

Example. In a sandwich manufacturing line, physical dangers could include pieces of

plastic from packaging materials, chemical hazards could be cleaning solutions, and biological
hazards could be bacteria from raw veggies.

Principle 2. Determine Critical Control Points (CCPs)

 Stages in the food production process known as "critical control points" are those where
hazards can be prevented, eliminated, or reduced to acceptable levels by applying control.

Example. Cooking chicken to the right internal temperature is a CCP in a chicken

processing factory because it guarantees the destruction of dangerous bacteria like Salmonella.

Principle 3. Establish Critical Limits

Establish key limitations for each CCP that must be reached in order to guarantee that the
risk is under control. Measurable quantities like time, temperature, pH, or other variables are
examples of critical limits.

Example. A chicken's interior temperature of 75°C (165°F) for at least 15 seconds may
be the critical limit for cooking. This guarantees that all bacteria are eliminated.

Principle 4. Establish Monitoring Procedures

Monitoring is the process of periodically examining the CCPs to make sure they remain
within the designated critical limits. This can involve tests, measurements, or visual
examinations.

Example. Monitoring in a bakery could entail routinely checking the oven's temperature
to make sure it stays at the ideal baking temperature. To guarantee consistency when baking
bread, the temperature may be checked every 30 minutes.

Principle 5. Establish Corrective Actions

Corrective action must be done to fix the issue if monitoring shows that a CCP is not
within the crucial limits.

Example. The corrective step for a chicken that doesn't reach 75°C inside could be to
cook it for a little while longer until it does, or toss it if it can't be cooked safely.

Principle 6. Establish Verification Procedures

Verification guarantees the HACCP system's efficiency. This may entail checking
documentation, putting things through testing, and confirming the accuracy of the monitoring
apparatus.

Example. Samples of milk products may be tested regularly by a dairy factory to ensure
that hazardous germs have been successfully eradicated during pasteurization. To guarantee
precise temperature readings, they might additionally calibrate thermometers regularly.
Principle 7. Establish Record-Keeping and Documentation Procedures

Maintaining thorough documentation is necessary to monitor the HACCP system's

efficacy. Hazard evaluations, CCP monitoring data, remedial measures implemented, and
verification activities are all included in the documentation.

Example. Records of cooking and refrigeration temperatures, cleaning schedules, and

remedial measures implemented when problems are found are examples of record-keeping in a
restaurant. These documents are necessary for audits and inspections.

Why is HACCP Important?

To put it simply, the goal of HACCP (Hazard Analysis and Critical Control Point) is to guarantee
food safety from farm to fork. Below is a summary of its main advantages:

1. Prevents Foodborne Illness. The proactive methodology of HACCP finds and eliminates risks
before they have a chance to contaminate and cause disease. By doing this, the likelihood that
someone may become ill from germs, viruses, or other dangerous agents found in food is greatly
decreased.

2. Protects Consumers. HACCP protects consumers' health and welfare by guaranteeing food
safety. For vulnerable groups with weakened immune systems, such as children, pregnant
women, and the elderly, this is especially crucial.

3. Preserves Customer Trust. Consumer confidence and trust are increased when they are aware
that food businesses prioritize safety by using HACCP. This results in heightened brand loyalty
and a favorable image for dining places.

4. Reduces Costs. HACCP reduces the risk of expensive foodborne illness outbreaks, product
recalls, and food waste from spoiling. Businesses can reduce these risks and save money and
resources.

5. Improves Food Quality. Temperature control and more stringent hygiene procedures are
common HACCP principles. This improves food safety while also making the finished product
higher-quality and more consistent.

6. Increases Efficiency. HACCP's methodical methodology promotes transparent communication

and thorough recording of food safety protocols. This simplifies processes and facilitates the
swift identification and resolution of possible issues.

7. Global Trade. HACCP is a food safety system that is widely known worldwide. By putting
HACCP into practice, companies can comply with food safety laws and guidelines, making it
simpler to export and import food items.
Values:

Adhering to HACCP principles signifies our dedication to self- and other-care, going beyond the
simple goal of food safety. We safeguard our families' and communities' health and wellbeing by
preventing foodborne illnesses. In addition, it shows accountability and reverence for the food we eat,
guaranteeing that we recognize the work involved in getting it from the farm to our plates.

Summary:

In conclusion, HACCP is essential for maintaining customer trust, preserving public health, and
guaranteeing the general effectiveness and quality of the food sector. The HACCP is a team effort.
Everyone involved in food preparation, from farms to restaurants to your own home, can collaborate to
maintain food safety and deliciousness by adhering to these seven principles.

Post-Assessment:

Individual Activity
Multiple Choice. Circle the letter of the BEST answer.

1. HACCP stands for:

a. Harmful and Contaminated Cooking Processes
b. Hazard Analysis and Critical Control Point
c. Hot and Cold Cooking Procedures
d. Healthy and Clean Cooking Practices
2. The first step of HACCP involves identifying potential dangers in food preparation. These
dangers are called:
a. Weaknesses
b. Mistakes
c. Hazards
d. Challenges
3. CCP stands for:
a. Contamination Control Point
b. Critical Control Point
c. Continuous Checking Procedure
d. Cold Cooking Process
4. A critical limit is:
a. The maximum time you can leave leftovers at room temperature.
b. The type of cleaning solution used on surfaces.
c. The brand of ingredients used in a recipe.
d. The number of times you wash your hands.
5. Monitoring procedures in HACCP involve:
a. Regularly checking temperatures during cooking.
 b. Tasting the food to see if it's delicious.
c. Using the same cutting board for raw and cooked food.
d. Throwing away any food that looks slightly spoiled.
6. What is an example of a corrective action in HACCP?
a. Following the recipe exactly.
b. Reheating food to a safe temperature if it doesn't reach the critical limit initially.
c. Leaving cooked food out for several hours before serving.
d. Using expired ingredients.
7. Verification procedures ensure that the HACCP system is working properly. This might involve:
a. Asking customers if their food tastes good.
b. Regularly checking records of CCP measurements.
c. Only using the most expensive ingredients.
d. Tasting every dish before it's served.
8. Why is HACCP important in the food industry?
a. It makes food taste better.
b. It helps ensure food safety and prevent illnesses.
c. It allows businesses to charge higher prices.
d. It shortens cooking times.
9. Following HACCP principles demonstrates:
a. Disrespect for the food we eat.
b. Responsibility for food safety.
c. A dislike for following instructions.
d. A preference for fast food.
10. How can HACCP benefit consumers?
a. It allows them to eat more processed foods.
b. It reduces the risk of getting sick from foodborne illness.
c. It encourages unhealthy eating habits.
d. It makes food more expensive.

Group Activity
Create Your Own HACCP Plan. Students will work in groups to develop a simple HACCP plan for a
chosen food item.

1. Divide the class into groups of 3-4 students.

2. Choose a food item to work with (for example salad or sandwich).
3. Develop a simple HACCP plan by doing the following:
a. Identify potential hazards.
b. Determine Critical Control Points (CCPs).
c. Establish critical limits for each CCP.
d. Develop monitoring procedures.
e. Plan corrective actions.
f. Outline verification procedures.
g. Create a record-keeping system.
 4. Submit your HACCP plan in a written report and prepare a brief presentation to explain your plan
to the class.
5. You will be graded based on the given rubric:

Criteria Score

Hazard Identification (10points)

Identifies at least two potential hazards related to the chosen food preparation task. Explains how these hazards could
cause foodborne illness.

Critical Control Point (CCP) Identification (10points)

Identifies a critical control point (CCP) in the chosen food preparation task and explains why it's important for
preventing or eliminating the identified hazards.

Critical Limit Setting (10points)

Establishes a specific critical limit for the identified CCP (e.g., temperature, time). Explains the importance of this
limit in ensuring food safety.

HACCP Principle Application (10points)

Clearly explains how at least two additional HACCP principles (e.g., monitoring, corrective actions) would be applied
to ensure the chosen food preparation task is safe.

Overall Understanding (10points)

Demonstrates a clear understanding of how HACCP principles work together to ensure food safety in the chosen food
preparation task.

Total (50points)

Reflection
Reflect on the following questions:
1. How do the seven principles of Hazard Analysis Critical Control Point (HACCP) help ensure
food safety from production to consumption?

2. Why is it important to identify critical control points in the food production process, and how do
they prevent foodborne illnesses?

Remediation / Enrichment Activity

True or False. In the space provided, write TRUE if the statement is correct and FALSE if it is incorrect.

________1. HACCP is a system used to identify and control hazards that can make food unsafe.
________2. The first step of HACCP involves cooking food to a safe temperature.
________3. Critical Control Points (CCPs) are specific stages in food preparation where hazards can be
prevented or eliminated.
________4. HACCP only focuses on biological hazards like bacteria.
________5. Monitoring CCPs involves regularly checking things like temperature and time.
________6. Following HACCP is optional for restaurants and food businesses.
________7. HACCP helps to improve the taste and quality of food. (Indirectly)
________8. Record-keeping is not an important part of HACCP.
________9. HACCP is only used in large food factories.
________10. Understanding HACCP principles can help you prepare safe food at home.

ANSWER KEY

Multiple Choice
1. B
2. C
3. B
4. A
5. A
6. B
7. B
8. B
9. B
10. B

True or False
1. True
2. False
3. True
4. False
5. True
6. False
7. True
8. False
9. False
10. True