An Inrtoduction

to HACCP
By: Mr. Satish Kr.
Sr. Manager Operations

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 HACCP
HACCP stands for
HAZARD ANALYSIS
CRITCAL CONTROL
POINTS

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 What is HACCP
HACCP is a scientific and rational approach
to food safety which analyzes potential
hazards, determines the critical control
points in a food process and develops
monitoring procedures to determine if the
hazards identified are being effectively
controlled

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Why HACCP
Too many people are being affected
by food poisoning, there are
estimated cases of food-borne
illness every year, causing
•Hospitalizations
•Deaths
•Lost days off work
•Doctor consultations
•Prescriptions for antibiotics
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Developing HACCP
•To be sure of this you need to know:
•What you are doing.
•Why you are doing it .
•What desired results need to be
achieved .
•What you are doing is achieving the
desired results .

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•Identify hazards, assess risk, and list
controls;
•Determine critical control points;
•Specify criteria to ensure control;

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P-1 Identify Hazards

It is important to be able to
identify the possible
microbiological, chemical
and physical hazards that
can occur at every stage of
the food business.
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P-1 Identify Hazards

Physical
Chemical
Biological

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Physical Hazard

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Chemical Hazard

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Biological Hazard

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P-2 Determine
critical control points
Decide which of the control points
is critical. This means identifying
whether it is the essential step at
which to control an identified
hazard. Bear in mind that different
types of hazard may have critical
controls at different steps in the
process.
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P-3 Establish critical

After each control point is

identified, decide how to check
whether it is under control during
processing. This may be by
observation or by measurement
(such as temperature or time).

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P-4 Establish a
monitoring

Each standard should state

specifically:
WHAT is to be monitored.
WHO is going to monitor it.
HOW will they monitor the CCP.
WHEN will they monitor it.

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P-5 Establish
Corrective
Corresponding corrective action
must be established for each
critical limit.
Reject product
Evaluate product
Adjust temperature
Move product

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P-5 Establish

Evaluate procedure
Wash, rinse, sanitize
Redo
Discard product

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P-6 Establish
Verification
An evaluation of the HACCP
system should be implemented
when A product change in
Formulation
Production
Distribution

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P-6Establish
Verification
A specified length of time has
Procedures
passes
New food safety information
becomes available
Product linked to a food borne
disease outbreak

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P-6Establish
Verification
Identification of Potential
Deficiencies
HACCP Records
Temperature logs
Deviations from critical limits
Flow diagrams
Test Results From Sample
Monitoring
Manufacturer/Supplier
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P-7 Establish Record

Document measurements to show

Keeping
that critical limits are being met
Time/temperature logs curve
Checklists
Audit Forms
Customize Record Keeping Forms
to Meet Operational Needs
Build on what is already in place!
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 T
han
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