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Haccp: Dr. Daisy L. Obiso

HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that identifies, evaluates, and controls hazards that are significant for food safety. It involves conducting a hazard analysis to identify potential hazards at different stages of food production, determining critical control points to monitor and control those hazards, and establishing procedures to ensure safe food production. The seven principles of HACCP include conducting hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and documentation. HACCP aims to prevent foodborne illnesses by controlling biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

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61 views25 pages

Haccp: Dr. Daisy L. Obiso

HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that identifies, evaluates, and controls hazards that are significant for food safety. It involves conducting a hazard analysis to identify potential hazards at different stages of food production, determining critical control points to monitor and control those hazards, and establishing procedures to ensure safe food production. The seven principles of HACCP include conducting hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and documentation. HACCP aims to prevent foodborne illnesses by controlling biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Uploaded by

Daisy Obiso
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

HACCP

DR. DAISY L. OBISO


HACCP SYSTEM
What is HACCP?
Hazard Analysis
Critical Control Point

Food Safety Management System

It Identifies, Evaluate and Controls


Hazards which are Significant for
Food Safety
PREREQUISITE PROGRAMMES
Building and
Equipment design

Cleaning and Sanitization

Proper facilities
Storage (Cold, Dry, Chemical)
Service (Potable Water,
ventilation)

Personal Hygiene
Hand Washing Good
Hygienic Habits
PREREQUISITE PROGRAMMES
Maintenance

Waste management

Pest control
Approved

Suppliers Think
Hyg ien e

Staff Training
Operational Control
(policy, procedures, work instructions)
SEVEN PRINCIPLES OF
HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation
HACCP PRINCIPLES

1. Hazards Analysis
what could go wrong

Identify the hazards that affects the process


Identify the steps that hazards likely to occur
Decide which hazards are significant
Determine the measures necessary to
control the hazards
FOOD HAZARDS
Physical

Chemical

Biological
HACCP PRINCIPLES
2. Critical Control Points (CCP)

Most important points / steps where


the control measure must be used to
prevent, eliminate or reduce
the hazards to an acceptable level
HACCP PRINCIPLES
3. Critical Limits
Safety limits which separate
the acceptable from unacceptable

Eg: Cooking Temperature:


Storing Temperatures:
Food Temperatures:
HACCP PRINCIPLES
4. Monitoring System

Setup checks for control measures at


CCP to confirm that the process is
under control and critical limits
are not exceeded
HACCP PRINCIPLES
5. Corrective Action

Decide what to do when


Critical limit is
breached.
HACCP PRINCIPLES
6. Verification
Prove that HACCP plan is working
HACCP PRINCIPLES
7. Documentation
Keep records

Temperature Charts
Cleaning Schedules
Pest Control Records
Equipment Maintenance Records
Training Records
Delivery Checks
Non conformance Reports
HACCP PROCESS FLOW MAP
PURCHAS
E

DELIVERY /
RECEIPT

STORAG
DRY E FROZEN
CHILLE
D THAWING
D
I
PREPARATION SERVE
S
COLD P
L
COOKIN CHILLIN SERVE A
G G COLD
Y
/

HOT RE-HEATING SERVE HOT S


HOLDING E

V
I
C

E
HACCP PROCESS FLOW MAP
Purchase
Hazards
Biologically, Physically and Chemically
contaminated products

Controls
Approved Suppliers
HACCP PROCESS FLOW MAP
Delivery
Hazards
Biologically, Physically and Chemically
contaminated products

Controls
Approved Suppliers
Delivery vehicle inspection
Visual checks of product
and date codes
HACCP PROCESS FLOW MAP
Storage
Hazards
Contamination
Multiplication of Bacteria

Controls
Maintain correct temperatures
Segregation of products
Stock rotation (FIFO / FEFO)
HACCP PROCESS FLOW MAP
Preparation

Hazards
Contamination
Multiplication of Bacteria

Controls
Separation of raw and prepared food
Colour coding system
Clean and sanitized utensils and
work areas
Minimize handling and time keep at
room temperature
HACCP PROCESS FLOW MAP
Cooking
Hazards
Survival of Micro organisms

Controls
Cook thoroughly to
Core temperature
75oC
HACCP PROCESS FLOW MAP
Food Holding
Hazards
Contamination and multiplication of bacteria
Controls
Hot Hold Cold Hold
Maintain above 63oC Store below 5oC
Cover the food Cover the food
HACCP PROCESS FLOW MAP
Service
Hazards
Contamination
Multiplication of Bacteria

Controls
Maintain the correct temperatures
Clean and sanitized utensils
Minimize handling
SEVEN PRINCIPLES OF
HACCP
1. Hazards

2. Analysis
Critical Control
3. Points
4. Critical Limits
Monitoring
5. System
Corrective
6. Action
7. Verification
Documentation
HACCP PROCESS FLOW MAP
• Purchase
• Delivery
• Storage
• Preparation
• Cooking
• Food holding
• Service
QUESTIONS
?
The End

Thank
You

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