FOOD SAFETY AND

CONTROL
WEEK 3-5

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 Why Hazard Analysis Critical Control
Point (HACCP)?
• To prevent foodborne illness Foodborne illness
– Caused by eating contaminated foods or beverages 
• Each year there are:
– 48 million cases of foodborne illness
– 128,000 hospitalizations
– 3,000 deaths

- in -

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 What is Hazard Analysis Critical
Control Point (HACCP)?
• A rational and
scientific approach
that monitors both
current and past
conditions under
which food is
processed.

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 FOOD SAFETY
• The assurance that food will not cause harm to the
customer when it is prepared and/ or eaten
according to its intended use (Codex
Alimentarius)

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 FOOD HYGIENE
• All conditions and measures necessary to ensure
the safety and suitability of food at all stages (21st
Course on Food Safety)
 What makes us ill?
① Chicken ① Produce
② Meats ② Poultry
③ Ground meats ③ Beef
④ Fin fish ④ Eggs
⑤ Shellfish ⑤ Seafood
(Consumers response, Environics, (CDC, 2009)
2005)

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 What causes foodborne illness?
① Food from unsafe source • Who is at risk?
– Infants
② Inadequate cooking – Toddlers
– Elderly
③ Improper holding temperature – Pregnant women
– Immunocompromised
④ Contaminated equipment – Taking specific
medications
⑤ Poor personal hygiene

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 What food causes illness?
• Any food can cause foodborne illness
– Even non-time/temperature control for safety foods
• Characteristics of a time/temperature control for
safety (TCS) food:
– Low acid
– Moist
– Contains protein
Keep time/temperature control for safety food out
of the temperature danger zone!

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Temperature danger zone
• When food is in the
danger zone, harmful
bacteria can grow,
multiply, and possibly
cause infection
• Bacteria can double in
number in as little as 20
minutes

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 Cross contamination
• Bacteria can be transferred from one food to
another if food is not properly stored

• Store raw food below cooked or ready-to-eat food

• Properly cover foods

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FOOD SAFETY
CHAIN

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 7 HACCP
PRINCIPLES

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 1. Identify hazards and assess
their severity and risk.
a. Types of Hazard
b. Physical – glass, metal, bone and plastics
c. Chemicals – plant toxins, animal toxins,
agricultural chemicals (pesticides, fertilizers),
industrial chemicals (detergents and cleaning
solutions)
d. Biological – bacteria, molds, viruses and
parasites

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1. Identify hazards and assess
their severity and risk.
b. Vulnerable Groups
•Infants
•Elderly
•Pregnant and Lactating women
•Patients

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2. Identify Critical Control point
(CCP) in food preparation .

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 3. Establish critical limit for
preventive measure associated
with each identified CCP.

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 4. Establish procedure to
monitor critical control point.

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 Monitoring
 What: usually a measurement or observation to assess if the
CCP is operating within the critical limit.

 How: usually physical or chemical measurements (for

quantitative critical limits) or observations (for qualitative
critical limits).

 Frequency: continuous or periodic.

 Who: responsible individual trained to perform the specific

monitoring activity or evaluate monitoring records.
5. Establish the
corrective
action to be
taken when
monitoring
shows that a
critical limit has
been exceeded.
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 Corrective Action:
Is the procedures under following to satisfy system
requirements when a deviation occurs.

Corrective action procedures includes the actions that brings the

process back under control.
It also includes action to deal with product manufactured while
the process was out of control.

Trainer : Walid
 6. Establish
effective record
keeping system
that documents
the HACCP
System.

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Verification:
The application of methods, procedures, tests and other
evaluations, in addition to monitoring to determine compliance
with the HACCP plan.

Validation:
The process of proving that a system is acceptable for its
intended purpose.

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 7. Establish
procedures to
verify that the
system is
working

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The documents/records shall include all
the elements of the HACCP system,
including:
 Description of HACCP system.
 The records of all HACCP Prerequisite procedures,
 The records of hazard analysis and their control methods,
 CCP determination,
 Critical Limit determination,
 CCP monitoring activities and results,
 Deviations and associated corrective actions,
 Other activities like (Sanitation control, Audit,Meetings,
Training Verification, Compliant, Recall, etc…).

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TASK FOR WEEK 3

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 Acknowledgments
• Food Safety and HACCP Information Prepared
by:
– Benjamin Chapman, Ph.D., NCSU, 2012
– Audrey Kreske, Ph.D., NCSU, 2012
• Pest Control Information Updated by:
– Michael Waldvogel, Ph.D., NCSU, 2012

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