Module No.

HAZARD ANALYSIS AND CRITICAL CONTROL POINT

MODULE OVERVIEW

HACCP represents an important food protection tool, HACCP is not something limited to food
franchises or chain. The concept can be applied by the small independents as well as national or
regional companies and can be integrated into the recipes and standard operation. Employees
must learn which control points are critical in an operation and what the critical limits are at these
point, for each preparation step they perform. Establishment management must also follow
through by routinely monitoring the food operation to verify that employees are keeping the
process under control by complying with critical limits.

LEARNING OBJECTIVES

1. Analysis hazards and critical control point in preventing the occurrence of potential food
safety problems.
2. Defining key terms used in the Hazard Analysis and Critical Control (HACCP) system.
3. Tracing the history of the HACCP system.
4. Assessing the advantage, disadvantage as well as the highlights of the HACCP system.
5. Developing a HACCP plan in according to the food production flow.

LEARNING CONTENTS

Lesson 9 - Hazard Analysis and Critical Control Point

9.1. Definitions
9.2. History
9.3. Advantages
9.4. HACCP Highlights
9.5. Benefits of a HACCP based Food Safety Management System
9.6. Developing a HACCP Plan

The acronym HACCP stands for Hazard Analysis and Control Point, which is a prevention –
based food safety system. HACCP system are designed to prevent the occurrence of potential
food safety problems. This is achieved by assessing the inherent risk attributable to product or a
process and then determining the necessary steps that will control the identified risks.

Essentially, HACCP is a system that identifies the monitor specific foodborne hazard –
biological, chemical, or physical properties – that can adversely affect the safety of the food
product. This hazard analysis served as the basis for establishing critical control points (CPPs).
CPPs identify those points in the process that must be controlled to ensure the safety of the food.
Further, critical limits are establish that document the appropriate parameters that must be met at
each CPP. Monitoring and verification steps are included in the system, again, to ensure that
potential risks are controlled. The hazard analysis, critical control points, critical limits, and

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monitoring and verification steps are documented in a HACCP plan. Seven principles have been
developed which provide guidance on the development of an effective HACCP plan.

Definitions

Many terms are used in discussion of HACCP that must be clearly understood to effectively
develop and implement a plan. The following definitions are provided for clarity;

● Acceptable level means the presence of hazard which does not pose the likelihood of
causing an unacceptable health risk.
● Control point means any point in a specific food system at which loss of control does not
lead to a result in an unacceptable health risk.
● Critical limit, as defined in the Food Code , means the maximum or minimum value to
which a physical, biological, or chemical parameter must be controlled at a critical point to
minimize the risk that the identified food safety hazard may occur
● Deviation means failure to meet a required critical limit for a critical control point.
● HACCP plan, as defined in the Food Code, mean a written document that delineates the
format procedures for following the HACCP principles developed by The National Advisory
Committee on Microbiological Criteria for Foods.
● Hazard, as defined in the Food Code, means a biological, chemical, chemical, or physical
property that may cause an unacceptable consumer health risk.
● Monitoring means a planned sequence of observation or measurements of critical limits
designed to produce an accurate record and uninterrupted record of data
● Preventive measure means an action to exclude, destroy, eliminate, or reduce a hazard
and prevent recontamination through effective means.
● Risk mean an estimate of the likely occurrence of hazard.
● Sensitive ingredient means any ingredient historically associated with a known
microbiological hazard that cause or contributed to production of a potentially hazardous
food as defined in the Food Code.
● Verification means methods, procedure, and tests used to determine if the HACCP system
in use is in compliance with the HACCP plan.

History

The application of HACCP to food production was pioneered by the Pillsbury Company with
the cooperation and participation of the National Aeronautics and Space Administration
(NASA) Natick Laboratories of U.S. Army, and the U.S. Air Force Space Laboratory Project
Group Application of the system in the early 1960’s created food for the United States’ space
program that approached 100%. Assurance against contamination by bacterial and viral
pathogens, toxics, and chemical or physical hazard that could cause illness or injury to
astronauts. HACCP replaced end- product testing to provide food safety assurance and provide
a preventive system for producing safe food that had universal application.

In the succeeding years, the HACCP has been recognized worldwide as an effective system
of controls. The system has undergone considerable analysis, refinement, and testing and as
widely accepted in the United States and internationally.

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Advantage of HACCP

FDA is a recommending the implementation of HACCP in food establishment because it is system

of preventive controls that is most effective and efficient way to ensure that food product are
safe.

A HACCP system will emphasize the industry’s role in continuous problem solving and prevention
rather than relying solely on periodic facility inspections by regulatory agencies.

HACCP offers two additional benefits over conventional inspections techniques .First, it clearly
identifies the food establishment as the final party responsible for ensuring the safety of the food
it procedures. HACCP requires the food establishment to analyze its preparation methods in a
national, scientific manner in order to identify critical control points and to establish critical limits
and monitoring procedures. A vital aspect of the establishment responsibility is to establish and
maintain records that document adherence to the critical limits that relate to the identified critical
control points, thus, resulting in continuous self- inspection. Secondly, A HACCP system allows the
regulatory agency to more comprehensively determine an establishment’s level compliance. A
food establishment’s use of HACCP requires development of a plan to prepare safe food. This plan
must be shared with the regulatory agency because it must have access to CPP monitoring
records and other data necessary to verify that the HACCP plan is working. Using conventional
inspection techniques an agency can only determine conditions during the time of inspection
which provide a “snapshot” of conditions at the moment of the inspection. However, by adopting
a HACCP approach, both current and past conditions can be determined. When regulatory
agencies review HACCP records, they have in effect, a look back through time. Therefore,
regulatory agency can better ensure that processes are under control.

Traditionally inspection is relatively resource-intensive and inefficient and as reactive rather than
preventive compared to the HACCP approach for ensuring food safety. Regulatory agencies are
challenged to find a new approaches to food safety that enables them to become more focused
and efficient ant to minimize coat wherever possible. Thus, the advantage of HACCP-based
inspections are becoming increasingly acknowledge by the regulatory community.

HACCP Highlights

● Mandatory for export from certain sectors of food industry to some countries
● Pro-active system for assuring safe production of foods
● Emphasizes prevention rather than inspection
● Addresses all type of Hazards- Microbiological, Physical and Chemical
● Can be implemented in tiny, small, medium and large scale enterprises

HACCP begins with a concept called the flow of food. This term means the path from receiving
through storing, preparing, cooking, holding, serving, cooling, and reheating that food follows in a
food service operation. Food are at risk during these different phases.

At each flow of food , food works need to know what standard have to be met, what
procedures to follow to meet standards, and what to if they are not met. To reduce the chances

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of making mistakes these standards and procedures are written out. Do possible, they should be
included in the operation’s recipes.

Procedures must be rechecked when any of the following occurs:

● Recipe changes
● Cooking equipment changes
● Preparation changes for quality

For HACCP plan to be effective, the unique features of a food operation must be taken into
account. This is because, while the process or steps in preparing foods are often the same, every
food service catering business is different. These will be different food safety hazards caused by
factors such as:

● Menus
● Working space available
● Type and condition or equipment used
● Selection and supply of ingredients used
● Process used for preparation, production and service of foods
● Standards of good hygienic practices employed in the operation

Benefits of a HACCP based Food Safety Management System

Food safety management system built in accordance with the principles of HACCP have a clearly
defined structure.

● Process Based System: Business will benefit from a clear definition of processes and
procedures.
Effective communication and continual process improvement are the cornerstones
functioning management system.
● Customer and Consumer Confident: a controlled food operating environment and
effectively implemented and applied food safety system will improve customer and
consumer confidence in the safety of food.
● Risk Management: it uses a systematic approach covering all aspects of food production
from raw materials, processing, distribution, and point of sale to consumption and beyond.
It moves a company from solely retrospective and product testing and sampling approach
towards a preventative approach that is designed to reduce product losses and liabilities.
● Management responsibility: It enables management through about a business to
demonstrate their commitment to the production and supply of safe products and within
facility environments that are favorable for the production or supply of safe food.
● Relationship Improvement: to enhance the relationship between organizations in the
food chain, customers and enforcement agencies.
● Records: Record-keeping enables a more efficient and effective government and
customer over sight, and allows investigation, to see how well firm is complying with food
safety laws over a period of times rather than how well it is doing on any given day. The
documentation within a food safety system facilitates the inspection activities of food
inspectors.

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 ● Legal Protection: It has been widely accepted that HACCP based system present the
food industry with the most effective management tool to enable the production and
supply to safe food. As such, the adoption of this approach can offer a legal defense in the
event of an outbreak of food borne diseases.
● Trading Benefit: HACCP based approaches are it benefit to companies seeking to meet
customer and legal requirements whether in the domestic or for the export market.
● Alignment with other management system: HACCP based food safety management
systems can be combined with other management system such as ISO 9001_2000. This
combinations provides a hazard analysis approach with prerequisite programs along with a
framework to manage a food safety system.

Prerequisite Programs

The production of safe food products requires that the HACCP system be built upon a solid
foundation of prerequisite programs, each segment of the food industry must provide the
conditions necessary to protect food while it is under their control. This has traditionally been
accomplished through the application of cGMPs (Good Manufacturing Practices). These conditions
and practices are considered to be prerequisite to the development and implementation of
effective HACCP plans.

Education and training

The success of a HACCP system depends in educating and training management and employees
in the importance of their role in producing safe food. This should also include information the
control of foodborne hazard relate to all stage of the food chain. It is important to recognize that
employees must first understand what HACCP is and then learn the skills necessary to make it
function properly. Specific training activities should include working instruction and procedures
that outline the task of employees monitoring each CCP.

Management must provide adequate time for through education and training. Personnel must be
given the materials and equipment necessary to perform these tasks, effective training is an
important prerequisite to successful implementation of a HACCP plan.

Developing a HACCP plan

The format HACCP plans will vary, In many cases the plans will be product and process specific.
However, some plans may uses a unit operation approach. Generic HACCP plans can serves as
useful guides in the development of process and product HACCP plans; however, it is essential
that the unique condition within each facility be considered during the development of all
components of the HACCP plan.

In the development of a HACCP plan, five preliminary task need to be accomplished before the
application of the HACCP principles to a specific product and process. The five preliminary task are
given in figure 1.

Preliminary Tasks in the development of

HACCP plan
Assemble the HACCP Team
?

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 Describe the Food and its Distribution
?
Describe the intended Use and Consumers of
the Food
?
Develop a Flow Diagram Which Describe the
Process
?
Verify the flow Diagram
Figure 9.1 HACCP Plan

Assemble the HACCP Team

The first task in developing a HACCP plan is to assemble HACCP team consisting of individuals
who have specific knowledge and expertise appropriate to the product and process. It is the team
responsibility to develop the HACCP plan. The team should be multidisciplinary and include
individuals from areas such as engineering, production, sanitation, quality assurance, and food
microbiology. The team should also include local personnel who are involves in the operation as
they are more familiar with the variability and limitation of operation. In addition, this foster a
sense of ownership among those who must implement the plan.
Due to the technical nature of the information required for hazard analysis, it is recommended this
expert who are knowledgeable in the food process should either participate in or verify the
complexness of the hazard analysis and the HACCP plan. Such individuals
should have knowledge and experience to: (a) conduct a hazard analysis; (b) identify potential
hazard; (c) identify hazard which must be controlled; (d) recommend controls, critical limits, and
procedures for monitoring and verification; (e) recommend appropriate corrective actions when a
deviation occur; (f) recommend research related to the HACCP plan if important information is not
known; and (g) validate the HACCP plan.

Describe the food its distribution

The HACCP team first describe the food. This consist of a general description of the food,
ingredients, and processing methods. The method of distribution should be describe along with
information on whether the food is to be distributed frozen, refrigerated, or at ambient
temperature.

Describe the intended use and consumers of the food

Describe the normal expected use of the food. The intended consumers may be the general
public or a particular segment of population (e.g., infants, immunocompromised individuals, the
elderly etc.).

Develop a flow diagram which describe the process

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The purpose of a flow diagram is to provide a clear, simple outline of the steps involved in the
process. The scope of the flow diagram must cover all steps in the process which are directly
under the control of the establishment. In addition, the flow diagram can include steps in the food
chain which are before and after the processing that occurs in establishment.
Verify the flow diagram
The HACCP team should perform an on-site review of the operation to verify the accuracy and
completeness of the flow diagram. Modifications should be made to the flow diagram as
necessary and documented.
After these five preliminary tasks have been completed, the seven principles of HACCP can be
initiated.

Figure 9.2 HACCP PRINCIPLES

Conduct a hazard analysis

Plan to determine the food safety hazard and identify the preventive measures the plan can apply
to control these hazard. A food safety hazard is any biological chemical, or physical property that
may cause a food to be unsafe for human consumption.

Identify critical control point

A critical control point (CPP) is a point, step, or procedure in a food manufacturing process at
which control can be applied and, as a result, a food safety hazard can be prevented, eliminated,
or reduced to an acceptable level.

Establish critical limits for each critical control point

A critical is the maximum or minimum value to which a physical, biological, or chemical hazard
must be controlled at a critical control point to prevent, eliminate, or reduce that hazard to an
acceptable level.
Establish critical control point monitoring requirements

Monitoring activities are necessary to ensure that the process is under control at each critical
control point. In the United States, the FSIS requires that each monitoring procedure and its
frequency be listed in the HACCP plan.

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Establish corrective action

These are action to be taken when monitoring indicates a deviation from an establishment critical
limit. The final rule requires a plan’s HACCP plan to identify the corrective action to be taken if a
critical limit is not met. Corrective action are intended to ensure that no product is injurious to
health or otherwise adulterated as a result if the deviation enters commerce.

Establish procedures for ensuring the HACCP system is working as intended

Validation ensures that the plants do what they were designed to do; that is, they are successful
in ensuring the production of a safe product. Plants will be required to validate their own HACCP
plant. Verification ensures the HACCP plan is adequate, that is, working as intended. Verification
procedures may include such activities as review of HACCP plans, CPP record, critical limit and
microbial sampling and analysis.

Establish record keeping procedure

The HACCP regulation requires that all plants maintaining certain documents, including its hazard
analysis and written HACCP plan, and record documenting the monitoring of critical control points,
critical limits, verification activities, and the handling of processing deviation. Implementation
involves monitoring, verifying, and validating of the daily work that is compliant with regulatory
requirements in all stages all the time.

LEARNING POINTS

Quiz No.9
(10 Points)

Multiple Choice: (1 Point Each)

Instruction: Write your answer on the space provided after each number. Use capital letters only.

1. _______ What is designed to prevent the occurrence of potential food safety problem?

A. HACCP system (Hazard Analysis and Critical Control Point)

B. HACCP system (Hazard Analysis Assessment and Control Point)
C. HACP system (Hazard Analysis Control Point)
D. HACPP system (Hazard Analysis and Control Point Procedure)

2. _______ It is a used to refer to the presence of a hazard which does not pose the
likelihood of causing an unacceptable health risk.

A. Optimum Level
B. Acceptable Level
C. Maximum Level
D. Critical Level

3. _______ It is used to denote any point in a specific food system at which loss of control
does not lead to an unacceptable health risk.

A. Critical Control Point

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B. Critical Limit
C. Control Point
D. Deviation Point

4. ______ What term is used to refer to a biological, chemical or physical property that may
cause an unacceptable consumer health risk.

A. Threat
B. Toxic
C. Dangerous
D. Hazard

5. ______ It is a planned sequence of observations or measurements of critical limits

designed to produce an accurate record and intended to ensure that the critical limit maintains
product safety.

A. Preventive Measure
B. Monitoring
C. Evaluation
D. Assessment

6-10. Essay (5 Points) 6-10 Sentences

What are the benefits of a HACCP based Food Safety Management System?

_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________

LEARNING ACTIVITIES

Something to do…

Activity No.9
(20 Points)

Instruction: Draw the flow diagram of the 7 HACCP Principles.

Please submit this activity for evaluation purposes thru LMS.

Criteria: Activity Attachment - 10

Description of the Activity - 10
Total: 20 Points

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 REFERENCES

Hazard Analysis and Critical Control Point

https://www.ag.ndsu.edu/foodlaw/overview/introhaccp

A. Books and E-books

2019 Risk Management w/ HACCP

Mylene A. Yeung

2018 Risk Management for Tourism and Hospitality Management

Jovid Maricar H. Maranan, D.B.A. , Mario H. Maranan, D.P.A. ,
Cristina O. Nazareno-Caluza, Ph. D.

Automation in tourism industry and hotel management, 2018

Yaduraj Choudhary, New Delhi: Random Publications

Hospitality Security and Services, 2017

3G E-Learning

Hotel and Resort design, 2018

Habita Architects, Australia: The Images Publishing Group

Food safety: the science of keeping food safe 2nd edition, 2018
Ian C. Shaw, London: Wiley Black Well

Trends and development in tourism industry, 2018

Ravindra Ahuja, New Delhi: Random Publications

Inventory Management, 2017

Sandeep Choudhary, New Delhi: Random Publications

Basics of hospitality history and development evolution, 2018

Shweta Singh, New Delhi: Random Publications

B. Journals /Magazines

Tourism Security 2020

1st Edition
Strategies for Effectively Managing Travel Risk and Safety
Author: Peter Tarlow
Published: June 6, 2014
https://www.elsevier.com/books/tourism-security/tarlow/978-0-12-411570-5

Hospitality Security
1st Edition

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 Managing Security in Today’s Hotel, Lodging, Entertainment and Tourism Environment
Author: Darell Clifton
Published: May 29, 2012 by CRC Press
https://www.routledge.com/Hospitality-Security-Managing-Security-in-Todays-Hotel-Lodging-Enter
tainment/Clifton/p/book/9781439874363

Food Safety and Risk Management at Catering Level during the COVID-19
Department of Hospitality Management, Faculty of Management and Hospitality, Hong
Published: July 10, 2020
Kong Corresponding author: Leung Kin Hang Paul, Department of Hospitality Management,
Faculty of Management and Hospitality, Hong Kong
https://biomedres.us/pdfs/BJSTR.MS.ID.004756.pdf

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