Haccp, Ssop and GMP

HACCP, SSOP AND GMP
Report by: Ma. Katherina C. Manantan

BSAE 5
Understanding HACCP
• What is HACCP?
• The HACCP system, which is science
based and systematic, identifies specific
hazards and measures for their control to
ensure the safety of food. HACCP is a tool
to assess hazards and establish control
systems that focus on prevention rather
than relying mainly on end-product
testing.
DEFINITIONS
• Control (verb): To take all necessary actions to ensure and maintain
compliance with criteria established in the HACCP plan.
• Control (noun): The state wherein correct procedures are being followed
and criteria are being met.
• Control measure: Any action and activity that can be used to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.
• Corrective action: Any action to be taken when the results of monitoring at
the CCP indicate a loss of control.
Critical Control Point (CCP): A step at which control can be applied and is
essential to prevent or eliminate a food safety hazard or reduce it to an
acceptable level.
• Critical limit: A criterion which separates acceptability from unacceptability.
• Deviation: Failure to meet a critical limit.
• Flow diagram: A systematic representation of the sequence of steps or
operations used in the production or manufacture of a particular food item.
• HACCP: A system which identifies, evaluates, and controls hazards which
are significant for food safety.
• HACCP plan: A document prepared in accordance with the principles of
HACCP to ensure control of hazards which are significant for food safety in
the segment of the food chain under consideration.
• Hazard: A biological, chemical or physical agent in, or condition of, food
with the potential to cause an adverse health effect.
• Hazard analysis: The process of collecting and evaluating information on
hazards and conditions leading to their presence to decide which are
significant for food safety and therefore should be addressed in the HACCP
plan.
• Monitor: The act of conducting a planned sequence of observations or
measurements of control parameters to assess whether a CCP is under
control.
• Step: A point, procedure, operation or stage in the food chain including raw
materials, from primary production to final consumption.
• Validation: Obtaining evidence that the elements of the HACCP plan are
effective.
• Verification: The application of methods, procedures, tests and other
evaluations, in addition to monitoring to determine compliance with the
HACCP plan.
Understanding Hazards Associated with Foods
Food Safety and Food Quality
• Food Safety: making a food safe to eat; free of disease-causing agents.
• Food Quality: making a food desirable to eat; good taste, color, and texture.
Unacceptable foods
• Poor quality Unsafe

• Bad color too many bacteria
• Wrong texture toxic chemicals
• Smells bad foreign objects
What is hazard?
• Something that can be dangerous

• Anything that can cause harm to the consumer
• Something that could mean that food will not be safe to eat.
• What are the hazards in our food?
• Biological: bacteria, viruses, parasites
• Chemical: sanitizers, pesticides, antibiotics
• Physical: bone, rocks, metal
Controlling the Hazards
-Time and Temperature
-Separation
Control of Biological Hazards
• Controlling and monitoring storage and processing temperature

• Preventing cross-contamination
• Following the cleaning and sanitation program.
Control of Chemical Hazards
• Approved and legal chemicals

• Use a safe level
• Letters of guarantee and vendor certification
• Proper procedures and rinsing
• Storage of feed (aflatoxin)
• Storage and labeling for ingredients and raw materials
Control of Physical Hazards
• Separate and remove physical objects

• Filter or sieve (meat grinder)
• Water bath (vegetables)
• Metal detector ( all foods)
• Good employee practices ( no wearing of jewelries)
• Good sanitation and quality control programs
Uses of HACCP
• A “Farm to the Table approach”
• On-farm agriculture
• Transportation
• Food preparation and handling
• Food processing
- meat and poultry regulations
- seafood regulations
Food service
Consumer handling and use
The HACCP system consists of the following seven principles:
• PRINCIPLE 1
• Conduct a hazard analysis.
• PRINCIPLE 2
• Determine the Critical Control Points (CCPs).
• PRINCIPLE 3
• Establish critical limit
• PRINCIPLE 4
• Establish a system to monitor control of the CCP.
• PRINCIPLE 5
• Establish the corrective action to be taken when monitoring indicates that a
particular CCP is not under control.
• PRINCIPLE 6
• Establish procedures for verification to confirm that the HACCP system is
working effectively
• PRINCIPLE 7
• Establish documentation concerning all procedures and records appropriate
to these principles and their application.
Good Manufacturing Practices
(and Plant Sanitation)
Sanitation Standard Operating Procedures
• Sanitation Standard Operating Procedures — SSOPs — are the specific,
written procedures necessary to ensure sanitary conditions in the food
plant. They include written steps for cleaning and sanitizing to prevent
product adulteration
Pre-operational SSOPs
These are established procedures that describe the daily, routine sanitary
procedures that occur before processing begins. The procedures must include
the cleaning of product contact surfaces of facilities, equipment, and utensils
to prevent direct product contamination or adulteration. These might include:
1.) Descriptions of equipment disassembly, reassembly after cleaning, use of
acceptable chemicals according to label direction, and cleaning techniques
2.) Application instructions, including concentrations, for sanitizers applied to
product contact surfaces after cleaning
Operational SSOPs
• These are established procedures that describe the daily, routine sanitary
procedures that will be conducted during operations to prevent direct
product contamination or adulteration. Established procedures for
operational sanitation must result in a sanitary environment for preparing,
storing, or handling any meat or poultry food product. Established
procedures during operations might include, where applicable:
• 1) Equipment and utensil cleaning/sanitizing/disinfecting during production,
as appropriate, at breaks, between shifts, and at mid-shift cleanup.
• 2) Procedures for employee hygiene, such as cleanliness of outer garments
and gloves, hair restraints, handwashing, health, etc.
• 3) Product handling in raw and in cooked product areas.
Meat and poultry SSOPs
• The SSOPs for meat and poultry plants must meet the following regulatory
requirements:
• 1. The plant has written SSOPs describing daily procedures that will be
conducted before and during operations to prevent direct product
contamination or adulteration. At a minimum, these procedures must
address the cleaning of food contact surfaces, equipment, and utensils. The
SSOPs state the frequency at which each procedure will be verified.
• 2. The SSOPs are signed and dated by plant management or plant owner.
SSOPs should be reviewed periodically.
• 3. The plant must identify individual(s) who will be responsible for
implementing and monitoring SSOPs and the daily sanitation activities.
• 4. Written records of SSOP activities along with corrective actions must be
maintained for a minimum of six months (48 hours on site).
The End

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HACCP, SSOP AND GMP

Report by: Ma. Katherina C. Manantan

• Food Safety: making a food safe to eat; free of disease-causing agents.

• Poor quality Unsafe

• Something that can be dangerous

• Controlling and monitoring storage and processing temperature

• Approved and legal chemicals

• Separate and remove physical objects

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