Module 06

Lecture 01

HACCP
the system and definitions

FS0901 1

2000

HACCP
If we know which factors affect the activities of
microorganisms, we can predict when hazards might
arise and also prevent or control the hazards.
This is the underlying concept of the
Hazard Analysis and Critical Control Point approach
to designing and building safety into foods.
FS0901 2

2000

Traditional food safety

assurance system

GMP / GHP
for safe food production

plus
End - product testing
for obtaining assurance of safety
FS0901 3

2000

Traditional food control

Inspection for compliance with

GHP / GMP

plus
End-product testing

FS0901 4

2000

Food safety assurance

Good Manufacturing Practice

+
Good Hygienic Practice
=
necessary but not sufficient
FS0901 5

2000

The HACCP System

Identification
Identification
of
ofHAZARDS,
HAZARDS,
assessment
assessment
of
oftheir
their
SEVERITY
SEVERITY
and
andRISK
RISK

VERIFICATION
VERIFICATION
of
ofthe
thesystem
system

Determination
Determination
of
ofCRITICAL
CRITICAL
CONTROL
CONTROL
POINTS
POINTSfor
for
control
controlof
of
identified
hazards
identified hazards
Execution
Executionof
of
CORRECTIVE
CORRECTIVE
ACTIONS
ACTIONS
when
whencritical
critical
limits
are
limits arenot
notmet
met

Establishment
Establishmentand
and
use
of
documentation
use of documentation
and
andRECORD
RECORDKEEPING
KEEPING
systems
systems
FS0901 6

2000

Specification
Specification
of
ofCRITICAL
CRITICAL
LIMITS
LIMITS
ensuring
ensuring
effectiveness
effectiveness
of
of control
control
Establishment
Establishment
and
and
implementation
implementation
of
of MONITORING
MONITORING
procedures
procedures

Hazard
A biological, chemical, or physical
agent in, or condition of, food
with the potential
to cause an adverse health effect
Codex Alimentarius, 1997
FS0901 7

2000

Hazards and sources of

hazards
The unacceptable presence of a
Biological

Raw materials

Chemical

Semi-finished
product

Physical

FS0901 8

2000

contaminant in

Finished
product

Hazard analysis
Identify unacceptable
Line environment
or
production line

Growth

of
microorganisms
in
Survival
FS0901 9

2000

Semi-finished
or finished
product

Hazard analysis
Identify unacceptable (re)contamination of
Biological
agent

Semi-finished
products

by
Finished
products
FS0901 10

2000

Chemical
agent
Physical
agent

Concern

S
E
V
E
R
I
T
Y

FS0901 11 2000

CHANCE

++ +++
+

++

Severity
Magnitude, seriousness

Chance
Likelihood of occurence

Control measures

Actions and activities

that can be used
to prevent or eliminate
a food safety hazard
or reduce it to an acceptable level

FS0901 12

2000

Critical Control Points

Raw materials
Locations
Practices
Procedures
Processes

At which controls
can be applied to

Eliminate
Eliminate // Prevent
Prevent (CCP1)
(CCP1) or
or
Minimize
Minimize // Reduce
Reduce (CCP2)
(CCP2)
Hazards
Hazards
FS0901 13

2000

Critical limit

A value which separates

acceptability
from
unacceptability

FS0901 14

2000

Target value

A value or characteristic
of a physical, chemical or biological nature
which is used to assure that
critical limits are met

FS0901 15

2000

Monitoring
Checking the effectiveness of
the control at a CCP
It involves systematic

FS0901 16

2000

Observation
Measurement
Recording

Corrective actions

FS0901 17

2000

Actions to be taken when

the results of monitoring at the
CCP indicate a loss of control

Should ensure that only safe products

reach the consumer

Should prevent the event from

occurring again.

Verification

Checking the effectiveness of

HACCP

FS0901 18

2000

HACCP Data Sheet

Raw
Materials

Hazards

Control
Measures

Critical
Limits

Monitoring
procedures

Corrective
Actions

Process
step

Hazards

Control
Measures

Critical
Limits

Monitoring
procedures

Corrective
Actions

FS0901 19

2000

Objectives of the HACCP system

Prevention
Preventionof
offoodborne
foodborneillness
illness

Reduced
Reducedcosts
costs
of
offood
foodanalyses
analyses

More
Moreefficient
efficient
quality
qualityassurance
assurance
system
system

Protection
Protectionof
ofreputation
reputation
FS0901 20

2000

Reduced
Reduced
losses
lossesrelated
relatedto
to
product
productrecall
recall