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Food Safety
HACCP Principles
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Food Production
chain
Transporting/
Holding
Displaying/
Serving
Waste
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What is HACCP?
It stands for: A systematic preventive approach to food safety
Hazard
Analysis that addresses physical, chemical, and biological
hazards
Critical
Control as a means of prevention rather than finished
product inspection.
Points
HACCP is used in the food industry to identify potential food safety hazards,
so that key actions can be taken to reduce or eliminate the risk of the hazards being
realized.
The system is used at all stages of food production and preparation process from
purchasing to service
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H.A.C.C.P. is:
proactive food protection program which identifies,
evaluates and controls food safety hazards
Derived from engineering system – “Failure Mode & Effect Analysis (FMEA).
1988 – 1995 HACCP principles promoted and incorporated into food safety legislation in
many “Western” countries
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Principles of HACCP
Application of HACCP: Figure 1: 5 Preliminary Tasks in the Development of the HACCP Plan
“Farm to Fork” 1.Assemble the HACCP Team
approach essential.
↓
Applied to simple and
2.Describe the Food and its Distribution
complex food
operations. ↓
Any food hazards can 3.Describe the Intended Use and Consumers of the Food
be analysed, e.g.. ↓
Microbial, chemical & 4.Develop a Flow Diagram Which Describes the Process
physical hazards
↓
Must be practical &
5.Verify the Flow Diagram
workable for all
people involved.
Training for food
handlers vital for
implementation
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Principles of HACCP
1. Conduct a Hazard analysis.
The seven principles of HACCP:
Assemble Food Safety Team
1. Conduct a Hazard Analysis. Prepare a process flow diagram of the steps in
2. Determine the Critical the process.
Control Points (CCPs). Identify and list all possible Hazards and
3. Establish Critical Limit(s). specify their Control Measures
4. Establish monitoring Involves
procedures for the • Hazard identification
measurement of the CCP. • Hazard evaluation
5. Establish Corrective Actions.
6. Establish Verification
procedures.
7. Establish Documentation.
CCP Decision
Tree -
example
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Principles of HACCP
3. Establish Critical limits for 4. Establish monitoring
procedures.
the CCPs.
• Specify the criteria which MUST be met to
ensure that each hazard (which makes a Implement systems to
process step a CCP) is in “Control.” monitor the “Control”
Definitions status of the identified
Hazard.
• Critical Control Point
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Elements of Verification
• CCP verification activities Verification should be done:
Calibration of monitoring devices 1. Routinely, or on an unannounced
basis, to assure CCPs are under
Targeted sampling and testing control.
CCP record review 2. When there are emerging concerns
• HACCP system verification about the safety of the product.
Observations and reviews 3. When foods have been implicated as
a vehicle of food borne disease.
Microbiological end-product
testing 4. To confirm that changes have been
implemented correctly after a
• Regulatory agencies. HACCP plan has been modified.
5. To assess whether a HACCP plan
• Calibration should be modified due to a change
• Calibration record review in the process, equipment,
ingredients, etc.
• Targeted sampling and testing
• CCP record review
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Principles of HACCP
7. Establish documentation.
Examples of records
1. Supplier certification records documenting compliance of an
ingredient with a critical limit.
2. Processor audit records verifying supplier compliance.
3. Storage records (e.g., time, temperature) for when
ingredient storage is a CCP.
4. Deviation and corrective action records.
5. Employee training records that are pertinent to CCPs and the
HACCP plan.
6. Documentation of the adequacy of the HACCP plan from a
knowledgeable HACCP expert.
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Example of HACCP Plan
1. 2. 3. 4. 5. 6. 7 8. 9. 10.
CCP Hazard Critical . Correctiv Verification Records
Limits Monitoring e
Action(s)
What How Frequency Who
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