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    UNIT 3 HACCP

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    singhroushan127

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    UNIT 3 HACCP

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    UNIT 3 HACCP

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    singhroushan127

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    HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

    INTRODUCTION
    The Hazard Analysis and Critical Control Point (HACCP) system is a logical,
    scientific approach to controlling hazard in "FOOD PRODUCTION". It is a preventive
    system assuring the sale production of food products, The application of HACCP is
    based on technical and scientific principles that assure food safety. An ideal
    application would include all processes from the farm to the table. The principle of
    HACCP can be applied to production processing, shipping and distribution, food
    service and in home preparation.
    HACCP is a systematic preventative system that uses common serve
    application of scientific principles. The most important aspect of HACCP is that it is a
    preventative system rather than an inspection system of controlling food safety
    hazards. Prevention of hazards cannot be accomplished by end product inspection,
    so controlling the production process with HACCP offers the best approach. The
    application of HACCP is systematic because structured hazard analysis and
    implementation are provided. The process of is common serve in that each
    processor understands their operations and is best able to assess controlling the
    process. HACCP is also science based and so the controls that are placed in the
    process should be based on scientific Information.
    The HACCP system has two major components. The "HA" of HACCP represents the
    Logic in the hazard analysis which identifies the where and how of hazards. The
    "CCP" of HACCP represents the critical control points that provide the control of the
    process and the proof of the control. The end objective of HACCP is to make the
    product as safe as possible and to be able to prove that the product was processed
    as safe as possible. This does not mean that HACCP provides 100% assurance of
    food safety to consumers, but does not mean that a food processing company is
    doing the best job possible for safe food production.
    The assurance of safety comes from the process of identifying the hazards,
    establishing controls for the identified hazards, monitoring controls and periodically
    verifying that the controls the system works.

    HISTORY OF HACCP
    HACCP was developed by the Pillsbury Company while working on producing foods
    for NASA for use in space missions in early 1959. NASA had concerns of food,
    particularly crumbs, in the space capsule in zero gravity and food that was free of
    pathogens and biological toxins that Pillsbury addressed by the use of HACCP. The
    concept HACCP was first presented to the public in 1971 at National conference on
    food protection. At that time, it was based on 3 principle. In 1985 interest in HACCP
    was renewed when a subcommittee of the food protection committee of NASA
    issued a report on microbiological criteria. A National Advisory Committee on
    microbiological criterion for foods was formed and that committee published a report
    in 1992 that provided the framework for HACCP as we know it today. The report by
    the National Advisory Committee on microbiological criteria for food listed the seven
    principles of HACCP:
     Conduct a Hazard Analysis.
     Identify critical control points (CCP).
     Establish critical limits for CCP.
     Establish Monitoring procedures.
     Establish Corrective actions.
     Establish Record keeping procures.
     Establish Verification procedures.

    PRINCIPLES OF HACCP
    To start understanding HACCP, understand the principles that it is based on, you will
    not need to build a HACCP system before implementing a food safety management
    system, the requirements will be included in the system
    HACCP IS BASED ON 7 PRINCIPLES
    1. CONDUCT A HAZARD ANALYSIS - This is where you evaluate your
    processes and identify where hazards can be introduced. Hazard can be
    physical (metal contamination), chemical (Toxins that could contaminate the
    product) and biological (at what points could bacteria or virus contaminate your
    product) you will need to make sure that you have the expertise to make an
    accurate evaluation of the hazards. This means that if you do not have
    sufficient expertise in your organization you will need to identity external
    resources that you can use to perform the hazard analysis.

    2. IDENTITY THE CRITICAL CONTROL POINTS- At what steps in your process


    control be applied to prevent or
    eliminate the hazards that have been identified. These are your critical control
    points you will identify the preventive measures. How will you prevent the
    hazards? Use of specific temperature, pH, time and procedures.

    3. ESTABLISH CRITICAL LIMITS - Minimum limits to storage of food ingredients,


    your next step is to establish criteria for each critical control points. what
    criteria must be met to control the hazard at that point ? Is it a minimum
    temperature? Are there regulatory limits that you must meet for this control
    point?

    4. ESTABLISH MONITORING PROCEDURES - what will you measure and how


    will you measure it? You need to monitor the process at the critical control
    point and keep records to show that the Critical limits' have been met. Can you
    do continuous monitoring of the control point. If not, how often will the
    measurements are needed to be performed to show that the process is under
    control.

    5. ESTABLISH CORRECTIVE ACTIONS - you will establish what actions need to


    be taken if a critical limit is not met. This will be identified ahead of time for
    each CCP. The action must make sure that no unsafe product is released.
    There must also be evaluation of the process to determine the cause of the
    problem and an elimination of the cause.

    6. ESTABLISH RECORD KEEPING PROCEDURES - You will determine what


    records are needed to show that the critical limits have been met, and the
    system is in control. Address regulatory requirements and include records from
    the development of the system and the operation of the system.

    7. ESTABLISH VERIFICATION PROCEDURES - The HACCP be validated once


    the plan is in place, Plan must make sure it is effective in preventing the
    hazard identified. Test the end product, verify that the controls are working as
    planned. Performing verification of the system, measuring and monitoring
    equipment in control ? what are corrective actines showing? Are records being
    to maintained as required?

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