Overview of HACCP
Objectives
DefineHACCP
Understand HACCP Principles
Review HACCP of Processing Meat
Food and the Consumer
Is Food Available? Is Food Safe?
Accessible? Pathogens
Affordable? Toxins
Food Security Contaminants
Allergens
Is Food Authentic?
Meat species Where did food come
Fish species from?
Plant species Country
Ingredients How was food produced?
Locality - provenance
Animal welfare
Environmental
Organic
Fair Trade
Ethics
HACCP Defined?
A safety system designed to protect
foods as they flow through a facility.
Preventive – Rather than Reactive
Rational – Based on Historical Data
Science Based – Time & Temp Studies
Continuous – Problems Detected & Corrected
Comprehensive – Ingredients & Processes
Commitment – Management & Staff
HACCP
Developed in 1960’s in USA
Collaborative effort to develop safety food for
astronauts
Since modified and developed by the food industry
National and international recognition
Codex HACCP code (7 principles)
European legislation (Codex principles)
Industry standards
Five Main Features of HACCP
Oversees all hazardous points and
controllable operations
Offers an integrated certification
system for the food industry
Strengthen the scientific administration
and supervision of the food production
Confirm and handle any accidents
quickly
Works constantly to upgrade and
update mgt rules and regulations to
cover every possible conditions
HACCP System
It promotes:
Company Pride
Customer Security
Competitive Advantage
Seven Principles of HACCP
1. Analyze Hazard
2. Identify Critical Control Point
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Action
6. Establish Record Keeping
Procedures
7. Establish Verification Procedures
Principle 1- Hazard Analysis
this involves identifying hazard that might
be introduced to food by certain food
production practices or the intended use of
a product
hazards- (biological, chemical, and
physical) are conditions which may pose
an unacceptable health risk to the
consumer
Classifications of Hazards
Biological- an organism, or substance derived
from an organism, that poses a threat to
(primarily) human health.
-this includes viruses, parasites and fungi
Chemical- are toxin substances that may occur
naturally or may be added during the
processing of foods.
Physical-are hard or soft objects in food that can
contaminate the food(metal,jewelry, hair pins)
Principle 2- Identify Critical Control
Points (CCPs)
CRITICAL CONTROL POINTS (CCP)
is an operation (practices, preparation step,
or procedures) in the flow of food which
will prevent, eliminate, or reduce hazard to
acceptable level
it provides “kill step”(destroys bacteria) or
a control step”(prevents or slows down the
rate of the bacteria
Examples of CCPs:
Cooking, reheating, and hot holding
Chilling, chilled storage, and chilled
display
Receiving, thawing, mixing ingredients,
and other food-handling stages
Product formulation(reducing the pH of a
food to below 4.6 or Aw to .85 or below)
Principle 3- Establish the Critical limits
(thresholds) Which must be met at EACH
Critical Control Point
Critical Limits-it must be specified and
validated if possible for each Critical Control
Point. In some cases more than one critical
limit will be elaborated at a particular step
CRITERIA MOST FREQUENTLY USED
Critical limit Boundaries of food safety
Time Limit the amount of time food is in the
temperature danger zone during preparation
and service processes to 4 hours or less
Temperature Keep potentially hazardous foods at or below 40
degrees F or at or above 135 degrees F
Maintain specific cooking, cooling, reheating and
hot holding temperature
Water Activity Foods with a water activity (Aw) of.85 or less do
not support growth of disease-causing bacteria
pH Disease-causing bacteria do not grow in foods
(acidity level) that have a pH of 4.6 below
Each CCP has one or more critical limits
to monitor to assure that hazards are:
1. Prevented
2. Eliminated
3. Reduce to acceptable level
Principle 4- Establish Procedures to
Monitor CCPs
Monitoring
Is a critical part of the HACCP system and
provides written documentation that can be
used to verify that the HACCP system is
working properly
is a planned sequence of measurements or
observations to ensure the product or process
is in control (critical limits are being met).
Is necessary to ensure that the process is
under control at each critical control point
Principle 5- Establish Corrective
Action
to be taken when monitoring shows that
a critical limit has been exceeded
a. Determine what went wrong
b. Choose and apply the appropriate
corrective action
Corrective actions that can be done
Increase process temperature
Re-heat or Re-process
Adjust Quantities of Preservatives
Stopping Production
Hold product & Investigating
Principle #6 Record keeping
The HACCP system requires the
preparation and maintenance of a
written HACCP plan together with
other documentation. This must include
all records generated during the
monitoring of each CCP and notations
of corrective actions taken. Usually, the
simplest record keeping system possible
to ensure effectiveness is the most
desirable.
Principle #7 Verification
Verification has several steps. The
scientific or technical validity of the
hazard analysis and the adequacy of the
CCP's should be documented.
Verification of the effectiveness of the
HACCP
Verification can be done :
1. Who? - QA/ Consultant
2. How?
a. checking monitoring records
b. observing operations in CCP
c. checking calibration of monitoring
instruments
d. analyzing and evaluation of food product
e. review customer complaint on quality
defects and food-borne illness
f. statistical evaluation of monitoring data
