Hazard Analysis Critical Control Point (HACCP)

HAZARD ANALYSIS
CRITICAL CONTROL
POINT (HACCP)
Engr. Mary Rose Delos Reyes
Chemical Engineering Department
Adamson University
1
OUTLINE
■ What is HACCP?
■ History of HACCP
■ 7 Principles
2
WHAT IS HACCP?
■ It is a process control system that

identifies where hazards might occur in
the food production process and puts into
place stringent actions to take to prevent
the hazards from occurring.
3
WHAT IS HACCP?
■ A management tool used to protect

the food supply against biological,
chemical and physical hazards
4
WHAT IS HACCP?
■ It is a system that identifies, assesses,

and controls the biological, chemical,
and physical hazards that are
associated with food production or
practice to prevent potential problems
before they happen.
5
HACCP CERTIFIED PRODUCTS
6
HISTORY OF HACCP
■ HACCP is not new.

■ It was first used in the 1950s by
the Pillsbury Company to
produce the safest and highest
quality food possible for
astronauts in the space
program.
7
HISTORY OF HACCP
■ 1959-1960: NASA wanted to produce food for astronauts
to guarantee food safety.
■ 1963: World health organization issued HACCP principles
in Codex Alimentarius (Book of Food)
■ 1974: FDA incorporated HACCP in the regulations due to
clostridium botulinum in canned food.
■ 1985: USA national science academy suggested that
HACCP should be applied in food operations for food
safety.
8
HISTORY OF HACCP
■ 1997: HACCP becomes mandatory for Seafood.
■ 1998: HACCP becomes mandatory for large meat and poultry
manufacturers.
■ 1999: HACCP becomes mandatory for small meat and poultry
manufacturers.
■ 1999: HACCP becomes mandatory for frozen dessert
manufacturers.
■ 2000: ISO was developed with major contributions to food safety
management systems.
■ 2002: The juice HACCP regulation begins to be mandatory for
processors, small businesses, and very small businesses.
9
7 PRINCIPLES OF HACCP
■ Hazard analysis
■ Determine the critical control points
■ Establish critical limits
■ Critical control points monitoring
■ Corrective actions
■ Establish verification procedures
■ Record keeping procedures
10
Hazard Analysis
– The first step involves identifying any hazards that

must be prevented, eliminated or reduced to
acceptable levels.
– List potential hazards at each operational step in
the process from receipt of raw materials through
release of the finished product
– SOPs (Standard Operating Procedures)
11
Hazard Analysis
■ Standard Operating Procedures (SOPs)

– is a set of step-by-step instructions compiled by an
organization to help workers carry out complex
routine operations
■ A hazard must be controlled if it is:
– Reasonably likely to occur, and
– Likely to result in an unacceptable risk to
consumers
12
Determine the critical control
points
– Identifying the Critical Control Point (CCP) at the
steps to prevent or eliminate a hazard or to reduce
it to acceptable levels.
– Critical Control Point
■ A point, step or procedure at which control can be
applied and is essential to prevent or eliminate a
food-safety hazard or reduce it to an acceptable level
13
HACCP
■ Critical control points:

1. Identifiable point in the production chain
Hazard: where a hazard may occur.
Biological 2. Action is taken to prevent the hazard from
occurring.
Chemical
Physical 3. This can either be a point, step or procedure
at which control can be applied and is
essential to prevent or eliminate a hazard or
reduce it to an acceptable level.
14
Establish Critical Limits
– A critical limit is a maximum or minimum value to

which a biological, chemical or physical limit must
be controlled at a CCP to prevent, eliminate or
reduce to an acceptable level the occurrence of a
food safety hazard.
15
Critical Control Point Monitoring
– A planned series of observations need to be taken

to determine whether a CCP is within critical limits.
Examples of monitoring equipment

– Thermometers
– Clocks
– pH meters
16
Corrective Actions
– The aim is to correct and eliminate the cause of the

hazard and bring CCP back under control.
■ It includes:
– Isolating and holding product for safety evaluation
– Diverting the affected product or ingredients to
another line where deviation would not be
considered critical
– Reprocessing
– Destroying product
17
Verification Procedures
– Verification procedures are those activities, other

than monitoring CCPs, that verify the HACCP plan
and show the system is operating accordingly.
18
Record Keeping
– Documentation and record keeping helps to show

the effective application of HACCP.
19
REFERENCE
■ Hazard analysis and critical control points

(HACCP) by Dr. Areej Alkhaldy
■ Hazard Analysis and Critical Control Points – A Primer
by Mark Sobsey
20

Hazard Analysis Critical Control Point (HACCP)

Uploaded by

Copyright:

Available Formats

Hazard Analysis Critical Control Point (HACCP)

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Hazard Analysis Critical Control Point (HACCP)

Uploaded by

Copyright:

Available Formats

HAZARD ANALYSIS

■ It is a process control system that

■ A management tool used to protect

■ It is a system that identiﬁes, assesses,

■ HACCP is not new.

– The ﬁrst step involves identifying any hazards that

■ Standard Operating Procedures (SOPs)

■ Critical control points:

– A critical limit is a maximum or minimum value to

– A planned series of observations need to be taken

Examples of monitoring equipment

– The aim is to correct and eliminate the cause of the

– Veriﬁcation procedures are those activities, other

– Documentation and record keeping helps to show

■ Hazard analysis and critical control points

You might also like