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    Haccp: I. B. Agung Yogeswara, S.TP., M.SC, PHD (Cand)

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    ANDI RANEVER
    The document discusses Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety that identifies potential food safety hazards, establishes control measures, and monitors those control measures to help ensure the safety of food. It outlines the key principles of HACCP including conducting a hazard analysis, determining critical control points, establishing critical limits and monitoring procedures. The document provides examples of how to implement HACCP in a food production facility.

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    Haccp: I. B. Agung Yogeswara, S.TP., M.SC, PHD (Cand)

    Uploaded by

    ANDI RANEVER
    89 views33 pages
    The document discusses Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety that identifies potential food safety hazards, establishes control measures, and monitors those control measures to help ensure the safety of food. It outlines the key principles of HACCP including conducting a hazard analysis, determining critical control points, establishing critical limits and monitoring procedures. The document provides examples of how to implement HACCP in a food production facility.

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    HACCP

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    The document discusses Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety that identifies potential food safety hazards, establishes control measures, and monitors those control measures to help ensure the safety of food. It outlines the key principles of HACCP including conducting a hazard analysis, determining critical control points, establishing critical limits and monitoring procedures. The document provides examples of how to implement HACCP in a food production facility.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    89 views33 pages

    Haccp: I. B. Agung Yogeswara, S.TP., M.SC, PHD (Cand)

    Uploaded by

    ANDI RANEVER
    The document discusses Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety that identifies potential food safety hazards, establishes control measures, and monitors those control measures to help ensure the safety of food. It outlines the key principles of HACCP including conducting a hazard analysis, determining critical control points, establishing critical limits and monitoring procedures. The document provides examples of how to implement HACCP in a food production facility.

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    You are on page 1of 33

    HACCP

    I. B. Agung Yogeswara, S.TP., M.Sc, PhD (Cand)

    04/28/2021 Made By Ravi Alam 1


    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
    P oint or eliminate these
    hazards?
    HACCP
    • Science based
    • Step wise process:
    – Identifies hazards
    – Installs preventative measures to eliminate
    or reduce hazards in foods
    • Proactive rather than reactive
    • Risk based
    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
    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/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


    Now on to the
    HACCP plan ….
    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 – What is it?

    Step Meaning
    1. Hazard Analysis What are the controllable food safety hazards?

    2. Establish Critical Control Points Where do things go wrong and how can we
    reliably control it?

    3. Establish Critical Limits What value indicates the process is in control?

    4. Establish Monitoring Procedures Who, what, when , where and how will CCP’s
    be monitored?

    5. Establish Corrective Actions What happens if we exceed a Critical limit?

    6. Establish a Record Keeping System If you don’t write it down it doesn’t exit.

    7. Establish Verification Procedures How do you know the system works?

    04/28/2021 Made By Ravi Alam 23


    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

    Storage Packaging
    Receiving and Preparation and Storage Distribution
    Holding Labelling
    Construct Plant Schematic

    Your Establishment’s Plant


    Schematic Here
    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 not step in the process that
    can eliminate or reduce the hazards- use
    labelling, cooking instructions to inform
    how control can be achieved
    Our CCPs
    • Metal detector
    – Metal is a hazard in our facility
    – Not fully controlled by any prerequisite
    program
    – Metal detectors specifically designed
    identify product containing metal
    – That product can be removed
    – No other step will remove the metal
    CCPs

    What is your role?


    • Monitor
    – Look, smell, measure
    • Record
    • Corrective actions
    • Verify
    – Monitor people doing activity
    – Take corrective actions when necessary
    – Complete records properly
    Practical application
    On the job.....
    • Watch for hazards and remove any that you find
    • If you are involved in CCP monitoring:
    – Perform your checks as required:
    • according to procedure
    • on time

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