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    Haccp 1

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    Prashant popat
    This document provides an introduction and overview of Hazard Analysis Critical Control Point (HACCP) systems. It discusses food safety responsibilities, industry responses like HACCP, and the key components and principles of developing and implementing an effective HACCP plan. This includes identifying hazards, establishing critical control points and limits, and monitoring, verification, and documentation procedures. An example HACCP process flow map is also outlined.

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    Haccp 1

    Uploaded by

    Prashant popat
    81 views43 pages
    This document provides an introduction and overview of Hazard Analysis Critical Control Point (HACCP) systems. It discusses food safety responsibilities, industry responses like HACCP, and the key components and principles of developing and implementing an effective HACCP plan. This includes identifying hazards, establishing critical control points and limits, and monitoring, verification, and documentation procedures. An example HACCP process flow map is also outlined.

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    Haccp

    Original Title

    HACCP-1

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    This document provides an introduction and overview of Hazard Analysis Critical Control Point (HACCP) systems. It discusses food safety responsibilities, industry responses like HACCP, and the key components and principles of developing and implementing an effective HACCP plan. This includes identifying hazards, establishing critical control points and limits, and monitoring, verification, and documentation procedures. An example HACCP process flow map is also outlined.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    81 views43 pages

    Haccp 1

    Uploaded by

    Prashant popat
    This document provides an introduction and overview of Hazard Analysis Critical Control Point (HACCP) systems. It discusses food safety responsibilities, industry responses like HACCP, and the key components and principles of developing and implementing an effective HACCP plan. This includes identifying hazards, establishing critical control points and limits, and monitoring, verification, and documentation procedures. An example HACCP process flow map is also outlined.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 43

    Introduction to

    HACCP
    Agenda
    • Food safety
    • Responsibilities
    • HACCP
    • Prerequisite programs
    • HACCP plans
    • Control measures and CCPs
    Food Safety

    Prevention of hazards in foods


    • Physical
    • Biological
    • Chemical
    – Allergens
    Responsibility for food safety
    • Producer/grower
    • Manufacturer
    • Distributor
    • Transporter
    • Retailer
    • Consumer
    Industry Responses
    • Consumer education

    • HACCP and HACCP based Food safety programs


    for all sectors
    HACCP - Answers 3 questions

    H azard • WHAT hazards can


    enter the product?
    A nalysis
    • Where do these
    C ritical hazards occur?
    C ontrol • How can we control or
    eliminate these
    P oint hazards?
    HACCP
    • Science based
    • Step wise process:
    – Identifies hazards
    – Installs preventative measures to eliminate
    or reduce hazards in foods
    • Identifies, evaluate and controls hazards
    which are significant for food safety
    HACCP
    • Does not rely on end product testing
    – hazards not be evenly distributed and can be
    missed in sampling
    – need to test large quantities
    – product would need to be destroyed or reworked
    HACCP
    • Starts from the beginning of the process
    – Receiving of ingredients, packaging
    • through process steps
    • to final product and shipping
    Pillsbury
    “come as close to 100% assurance as possible
    that food products would not be contaminated
    with pathogens.”
    “needed control over raw materials,
    environment and people as early in the system
    as possible….”
    Components
    • Pre-requiste program
    • Hazard analysis
    Prerequisites
    • Foundation to a HACCP program
    • Includes Good Manufacturing Practices
    • Addresses food safety at all stages from
    receiving to shipping
    – Including indirect hazards
    Prerequisite program
    – Premises
    – Transportation and Storage
    – Equipment
    – Personnel hygiene/Training
    – Sanitation and Pest Control
    – Recall
    – Allergen Control
    – Supplier Quality Assurance
    Premises
    • Outside property and building
    • Design, construction & maintenance
    • Lighting
    • Ventilation
    • Waste disposal
    • Inedible areas
    • Employee & sanitary facilities
    • Water/Steam/Ice
    Transportation and Storage

    • Food Carriers
    • Temperature Controls
    • Receiving and Storage
    • Incoming ingredients and packaging
    • Non-Food Chemicals
    • Finished Product Storage
    Equipment

    • Design and installation

    • Maintenance and Calibration


    Personnel
    • Trained for their job

    • Understand food safety


    Sanitation and Pest Control
    • Sanitation
    – Equipment and Utensils
    – Floors
    – Locker rooms
    – Lunch rooms
    – Washrooms
    • Pest control
    Recall

    • Product identification

    • Locating product

    • Returning product
    Allergen control
    • Identification of Allergens
    • Control of allergens
    – Special handling
    – Segregate
    – Special sanitation procedures
    – Rework
    – Proper labelling
    Supplier Quality Assurance
    • Vendor approval process

    • Product specifications

    • Inspect incoming materials


    Sequence of 12 Steps
    1. Assemble HACCP team
    2. Describe product
    3. Identity intended use
    4. Construct process flow and plant schematic
    5. On site verification of flow and schematic
    6. List hazards associated with each process step (principle
    #1)
    Sequence of 12 steps
    7. Apply HACCP decision tree to determine CCP’s
    (Principle #2)
    8. Establish critical limits (Principle #3)
    9. Establish monitoring procedures (Principle #4)
    10. Establish deviation procedures (Principle #5)
    11. Establish verification procedures (Principle #6)
    12. Establish record keeping/documentation for
    principles 1 - 6 (Principle #7)
    HACCP team
    People chosen that have expertise in different areas:
    – Production
    – Shipping
    – Quality Assurance
    – Sanitation
    – Maintenance
    – Sales
    Product Description
    • Product Name(s)
    • Important Product Characteristics
    • How it is to be used
    • Packaging
    • Shelf Life
    • Where it will be sold
    • Labelling Instructions
    • Special Distribution Control
    • Specific Ingredients
    Define the processing steps

    Packaging
    Storage and
    Receiving Preparation and Storage Distribution
    Holding
    Labelling
    Determine hazards
    • Look at each input- ingredients
    • Determine possible hazards
    • How are they controlled?
    CCPs
    • Critical control points
    • Place where you can prevent, remove or
    reduce a hazard
    • if there is no step in the process that can
    eliminate or reduce the hazards- use
    labeling, cooking instructions to inform
    how control can be achieved
    Seven principles of HACCP
    1. Hazard Analysis
    2. Critical control points
    3. Critical limits
    4. Monitoring system
    5. Corrective action
    6. Verification
    7. Documentation
    Hazards Analysis
    • 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
    Critical Control points
    • Most important points where the control
    measure must be used to prevent, eliminate
    or reduce the hazards to an acceptable level.
    Critical limits
    • Safety limits which separate the acceptable
    from unacceptable.
    • Eg. Cooking, storing temperature.
    Monitoring System
    • Setup checks for control measures CCP to
    confirm that the process is under control and
    critical limits are not exceeded.
    Corrective Action
    • Decide what to do when critical limit is
    reached.
    Verification
    • Prove that HACCP plan is working
    Documentation
    • Keep records
    • Temperature Charts, Cleaning schedules, pest
    control records, equipment maintenance
    records, training records, delivery checks, non
    conformance reports
    HACCP process flow map
    • Purchase
    Hazards
    Biologically, physically, chemically contaminated
    products
    Controls
    Approved suppliers
    • Delivery
    Hazards
    Biologically, physically and chemically
    contaminated products
    Controls
    Approved suppliers
    Delivery vehicle inspection
    Visual check of products and date code
    • Storage
    Hazards
    Contamination
    Multiplication of bacteria
    Controls
    Maintain correct temperature
    Segregation of products
    Stock rotation
    • Preparation
    Hazards
    Contamination
    Multiplication of bacteria
    Controls
    Separation of raw and prepared food
    Color coding system
    Clean and sanitized utensils and work areas
    Minimize handling and time kept at room temp.
    • Cooking
    Hazards
    Survival of micro organisms
    Controls
    Cook thoroughly to core temperature 75° C
    • Food Holding
    Hazards
    Contamination and multiplication of
    bacteria
    Controls
    Hot hold and Cold hold
    • Service
    Hazards
    Contamination
    Multiplication of bacteria
    Controls
    Maintain the correct temp
    Clean and sanitized utensils
    Minimize handling

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