Hazard Analysis Critical Control Point

WHAT IS
HACCP?
1. It is a tool to assess hazards and establish
control systems that fo cu s o n pre ven tion
rather than relying mainly on end-product
testing.
2. HACCP when implemented, is a
management s ys tem fo r en s uring s afety of
products prepared in an establishment.
 WHAT IS
HACCP?
In HACCP, instead of detecting problems that
may compromise the safety of food after they
have occurred……
IT PREVENT PROBLEMS FROM
HAPPENING
 BENEFITS OF HACCP
 Improves the Quality Control of the process;
 Provides the best control over the safety
of the product giving an assurance that it
will meet the buyers requirements
 Promotes better use of resources
 More timely response to problems.
 Encourages employees to take a pro-
active part in quality maintenance.
 Aids in inspection by regulatory
authorities
 Promotes international trade by
increasing confidence in food safety.
 HACCP
IT IS NOT A STAND-
ALONE CONTROL SYSTEM
IT IS JUST ONE PART OF A LARGER
SYSTEM OF CONTROL PROCEDURES
 PREREQUISITE PROGRAMS
• In the application of HACCP System,
these prerequisite programs should be in
place:
1. Good Manufacturing Practice
2. Sanitation Standard Operating
Procedures
3. Calibration Program
WHY?

An effective prerequisite programs

 will simplify HACCP plans,
 will ensure that the integrity of HACCP
plans are maintained and;
 that the manufactured product is safe
HACCP

In application of HACCP system:

1. COMMITMENT from
the management
2. ensure the workforce
can be
COMMITTED
WHY?
HACCP requires a TEAM
WHAT IS A HACCP PLAN?

• HACCP PLAN is a written document

that describes and defines the
procedures to be followed for
ensuring the safety of a product or
process, and is developed by
applying the principles of HACCP
HACCP PLAN is

a. Product Specific

b. Process Specific

c. Plant Specific
HACCP

PRINCIPLES IN SETTING UP
AN EFFECTIVE HACCP SYSTEM
1. ASSE MBLE A HACCP TEAM

1. HACCP team is multi-diciplinary and

includes person with
specific expertise and knowledge on product
2. List of HACCP team members is available and
updated
3. Scope of HACCP plan, describing the
segment of food chain involved and classes
of hazards to be addressed, is identified
2. DESCRIBE THE PRODUCT
1. Product composition
2. Physical/chemical structures (including Aw, pH, etc.)
3. Microcidal/static treatments (heat treatment,
freezing, brining, smoking, etc.)
4. Packaging
5. Information on label
6. Shelf-life and storage condition
7. Method od distribution
8. Information on label are complied with what is
stated in product description
3. IDENTIFY INTENDED USE

1. The expected uses of product by the end

user or consumer is used for identifying
intended use
2. Group of potential end users or consumer is
listed
3. Vulnerable groups of the population, e.g.
institutional feeding, are listed if applicable
4. CONSTRUCT FLOW DIAGRAM
1. Flow diagram is constructed in HACCP study
by HACCP team
2. Flow diagram covers all steps in the operation
for a specific product, including all raw
materials, packaging materials, reprocess,
utilities use in operation and transportation of
finished product
5. ON-SITE VERIFICATION OF FLOW
DIAGRAM

5.1 HACCP team, including a person or persons with

sufficient knowledge of the processing
operation, confirms the processing operation
against the flow diagram during all stages and
hours of operation and amends the flow
diagram, where appropriate
6. CONDUCT HAZARD ANALYSIS

1. All potential hazards associated with each

step from primary production, processing,
manufacture, and distribution until the point of
consumption, are listed.
2. Potential hazards include:
- physical hazard
- chemical hazard
- biological hazard
6. CONDUCT HAZARD ANALYSIS

3. The hazard analysis is conducted to

identify, which hazards are of such a
nature that their elimination or reduction
to
acceptable levels is essential to the
production
of a safe food
4. The following should be included when
conducting hazard analysis:
- the likely occurrence of hazards and
6. CONDUCT HAZARD ANALYSIS

- the qualitative and quantitative evaluation of

the presence of hazards
- survival or multiplication of microorganism of
concern
- production or persistence in foods of toxin,
chemicals or physical agent
- conditions leading to the above
6.5 The control measure(s) for each of identified
hazard are described in hazard analysis
6. CONDUCT HAZARD ANALYSIS

6.6 During hazard identification, evaluation,

and subsequent operations in designing
and applying HACCP systems,
consideration must be given to the
impact of raw materials, ingredients, food
manufacturing processes to control
hazards, likely end-use of the product,
categories of consumers of concern, and
epidemiological evidence relative to food
safety
7. IDENTIFY CRITICAL CONTROL
POINTS
7.1 This are actions and activities that can be used
to prevent or eliminate a food safety hazard
or reduce it to an acceptable level
Example:
Biological hazards – time/temperature control,
hygienic practices, pH control
Chemical hazards – vendor certification and
raw material testing
Physical hazards – production control
7. IDENTIFY CRITICAL CONTROL
POINTS
2. Critical Control Points are Product
and Process Specific
3. They may change with differences
in:
- plant layout
- formulation
- process flow
- equipment
- ingredients selection
8. ESTABLISH CRITICAL LIMITS

1. Critical Limit is a criterion which

separates acceptable from
unacceptable. These parameters
if maintained within
boundaries, will confirm the
safety of the product.
2. A critical limit must be specified
for each control measure
and validated
8. ESTABLISH CRITICAL LIMITS

3. Criteria for critical limit are appropriated

with condition of the production process,
such as measurement of temperature,
time, moisture level, pH, Aw, available
chlorine, and sensory parameters such as
visual appearance and texture
4. Critical limits are measurable
9. ESTABLISH MONITORING S YSTEM

1.Monitoring procedure in HACCP plan

WHAT will be monitored?
WHO will perform the monitoring,
checking or
measuring?
HOW will critical limits and preventive measures
be monitored
WHEN will monitoring, checking or measuring be
done
2. Monitoring is important to ensure
9. ESTABLISH MONITORING S YSTEM

3. It provides the information in time to make

adjustments to ensure control of the process
to prevent violating the critical limits
4. Records and documents associated with
monitoring CCPs signed by the person doing
the monitoring and by a responsible reviewing
official of the company
10. ESTABLISH CORRECTIVE
ACTIONS
1. When a deviation from a critical limit occurs,
a corrective action must be taken
2. The HACCP plan should clearly show:
 specific corrective actions for each CCP in
order to deal with deviations when they
occur and how it will be carried out in order
to fix or correct the cause of non-compliance
and put the CCP back under control
10. ESTABLISH CORRECTIVE
ACTIONS
10.3 The HACCP plan should clearly show:
 Who will be responsible for taking the corrective
action
 What will be done with the affected products
manufactured during the period the process was
“out of control’ – disposition procedure
 repeated incident of CCP deviation –
investigate the root cause and update the
HACCP Plan if necessary
 Records of all corrective actions taken are
available
11. ESTABLISH VERIFICATION
PROCEDURES

1. Verification procedure with defined

frequency is established and implemented
2. Frequency of verification is sufficient to
confirm that the HACCP system is
implemented effectively
11. ESTABLISH VERIFICATION
PROCEDURES

11.3 Verification activities includes:

• Review of the HACCP system and each
records
• Review of deviation and product dispositions
• Confirmation that CCPs are kept under
control
11. ESTABLISH VERIFICATION
PROCEDURES

4. Verification not carried out by person

who is responsible for performing the
monitoring and corrective actions
5. Actions to confirm the efficacy of all
elements of the HACCP system
are included in validation activity
6. HACCP plan needs to be reviewed &
revised when there is modification in the
product and process
12. ESTABLISH DOCUMENTATION/
RECORD KEEPING PROCEDURES

1. Accurate record keeping procedures is an

essential part of a successful HACCP program.
2. All records and documents associated with
monitoring CCPs must be signed by the
person doing the monitoring and
responsible
reviewing official (s)
12. ESTABLISH DOCUMENTATION/
RECORD KEEPING PROCEDURES

12.3 HACCP documentation and records

should be kept for at least 3 years.

Documentation examples are:

 Hazard analysis
 CCP determination
 Critical limit determination
12. ESTABLISH DOCUMENTATION/
RECORD KEEPING PROCEDURES

Records examples are:

 CCP monitoring activities
 Deviations and associated corrective actions
 Verification procedures performed
 Modifications to the HACCP plan
13. TRAINING

HACCP team members and personnel monitoring

at CCP are regularly trained on HACCP principles
and applications
WITH A HACCP S YSTEM , YOU…

 Identify potential hazards to the

production of safe food
 Determine where and when they are most
likely to occur
 Take necessary steps to prevent them
from happening, or to correct them if they
do occur
Th a n k Yo u