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    3 HACCP Overview Training Demo

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    ammy_75
    This document provides an overview of Hazard Analysis and Critical Control Point (HACCP), including its definition, history, benefits and key aspects. HACCP is a systematic preventative approach that identifies and controls food safety hazards. It focuses on prevention rather than relying on end product testing. The major causes of foodborne incidents are contaminated raw materials and mishandling, which HACCP aims to minimize through identifying biological, chemical and physical hazards at critical control points in the food production process.

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    3 HACCP Overview Training Demo

    Uploaded by

    ammy_75
    765 views17 pages
    This document provides an overview of Hazard Analysis and Critical Control Point (HACCP), including its definition, history, benefits and key aspects. HACCP is a systematic preventative approach that identifies and controls food safety hazards. It focuses on prevention rather than relying on end product testing. The major causes of foodborne incidents are contaminated raw materials and mishandling, which HACCP aims to minimize through identifying biological, chemical and physical hazards at critical control points in the food production process.

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    3 HACCP Overview Training Demo Ppt

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    This document provides an overview of Hazard Analysis and Critical Control Point (HACCP), including its definition, history, benefits and key aspects. HACCP is a systematic preventative approach that identifies and controls food safety hazards. It focuses on prevention rather than relying on end product testing. The major causes of foodborne incidents are contaminated raw materials and mishandling, which HACCP aims to minimize through identifying biological, chemical and physical hazards at critical control points in the food production process.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    765 views17 pages

    3 HACCP Overview Training Demo

    Uploaded by

    ammy_75
    This document provides an overview of Hazard Analysis and Critical Control Point (HACCP), including its definition, history, benefits and key aspects. HACCP is a systematic preventative approach that identifies and controls food safety hazards. It focuses on prevention rather than relying on end product testing. The major causes of foodborne incidents are contaminated raw materials and mishandling, which HACCP aims to minimize through identifying biological, chemical and physical hazards at critical control points in the food production process.

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    Download as PPT, PDF, TXT or read online from Scribd
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    The key takeaways are that HACCP is a system used to identify and control food safety hazards, its purpose is to minimize risks and it has been adopted globally. The major causes of food borne incidents are contaminated materials and mishandling while the benefits include reduced incidents and meeting requirements.

    HACCP stands for Hazard Analysis and Critical Control Point. It is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

    The major causes of food borne incidents are contaminated raw materials, mishandling raw materials, changes in product formulation or process, cross-contamination, inadequate cleaning, inadequate maintenance, and addition of incorrect ingredients.

    e1Procedures Software House

    HACCP OVERVIEW & IMPLEMENTATION TRAINING

    WHAT IS HACCP?

    Hazard

    Analysis

    Critical

    Control

    Point

    WHAT IS HACCP?
    Codex Definition: HACCP is a system which identifies , evaluates, and controls hazards which are significant for food safety

    Good!!!

    THE HACCP SYSTEM


    1. Is systematic 2. Guided by scientific evidence of risks to human health 3. Identifies specific hazards and measures for their control 4. Focuses on prevention (rather than relying mainly on end-product testing) 5. Is capable of accommodating change and new technological developments.
    4

    THE HACCP SYSTEM


    1. Can be applied throughout the food chain (from farm to fork) 2. Increases confidence in food safety 3. Requires full commitment and involvement of management and workforce 4. Requires a multidisciplinary approach 5. Is compatible with the implementation of Quality Management Systems 6. Is the system of choice for Food Safety Management
    5

    THE HISTORY OF HACCP


    1. 1959 NASA requested Pillsbury create food for astronauts 2. End points check only 3. Preventative approach to food processing 4. Adopting , with significant modifications , by US Army Natic Research , Development , and Engineering Centre 5. as a preventative approach for medical supplies 6. 1971 HACCP presented to public

    THE HISTORY OF HACCP


    1. 1974 Application of HACCP to low Acid Canned Foods (USFDA)- further proliferation by the USDAs NMFS . 2. 1985 National Academy of Science recommended HACCP for control of microbial hazards . 3. 1993 Codex Committee developed guidelines . 4. 1995 SQF 2000 Quality Code Released . 5. 1995/97 CODEX Guidelines reviewed and revised

    HACCP
    1. HACCP is not a guarantee of food safety and is not a zero-risk system . 2. It is designed to minimize the risk of food safety hazards .

    WHY HACCP ?

    Globally there has been an increasing demand for HACCP to reduce food borne incidents caused by contaminated products that have implications for human health , and increased costs to the supplier and to the community .

    THE MAJOR CAUSES OF FOOD BORNE INCIDENTS ARE :


    1. Contaminated raw materials 2. Mishandling raw materials 3. Change in product formulation 4. Change in the product process 5. Cross- contamination 6. Inadequate cleaning 7. Inadequate maintenance 8. Addition of incorrect ingredients
    10

    THE BENEFITS OF HACCP


    1. Applied throughout the food chain 2. Reduces food poisoning incidents 3. Meets food quality and regulatory requirements 4. Reduces regulatory involvement 5. Reduces inspection efforts

    11

    THE BENEFITS OF HACCP


    1. Meets commercial requirements 2. Helps to improve business ( productivity) 3. Forms the basis for a food quality system 4. Helps demonstrate due diligence
    Our HACCP Team

    12

    HAZARDS ( FOOD SAFETY )

    A biological , chemical or physical agent in , or condition of, food with the potential to cause an adverse health effect

    ( CODEX definition )

    13

    FOOD SAFETY HAZARDS


    1. 2. 3.

    Biological Chemical Physical

    14

    HAZARDS ( QUALITY )
    1. A quality hazard is a factor that has the potential to cause an adverse affect on product or process quality and hence profitability 2. Quality hazards can cause food products to fail to meet agreed finished product specifications, but do not cause illness

    Good!!!

    15

    QUALITY HAZARDS
    1. 2. 3. 4. 5. Product quality hazards Environmental hazards Animal welfare hazards Production hazards Occupational health and safety hazards 6. Regulatory hazards
    16

    e1Procedures Software House

    THANK YOU

    e1Procedures Software House provides a full range of consulting, public and in-house training in international standards, regulatory requirements, and process improvement techniques which maximizes performance and profitability for your company. Contact us, we can help and support your organizations systems implementation or business improvement activities.
    17

    visit to www.e1procedures.com

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