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    HACCP Steps 1-7

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    Aarathi Subramanian
    The document discusses Hazard Analysis Critical Control Point (HACCP), a systematic preventative approach to food safety. It outlines the 7 principles and 13 or 14 stages of developing and implementing an HACCP plan, including assembling a team, describing products and intended use, constructing flow diagrams, identifying hazards and preventative measures, determining critical control points using a decision tree, establishing monitoring and corrective actions, and documenting the entire process. The purpose of HACCP is to identify where hazards could occur in the food production process and put controls in place to reduce risk.

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    Download as PPT, PDF, TXT or read online from Scribd

    HACCP Steps 1-7

    Uploaded by

    Aarathi Subramanian
    736 views24 pages
    The document discusses Hazard Analysis Critical Control Point (HACCP), a systematic preventative approach to food safety. It outlines the 7 principles and 13 or 14 stages of developing and implementing an HACCP plan, including assembling a team, describing products and intended use, constructing flow diagrams, identifying hazards and preventative measures, determining critical control points using a decision tree, establishing monitoring and corrective actions, and documenting the entire process. The purpose of HACCP is to identify where hazards could occur in the food production process and put controls in place to reduce risk.

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    HACCP guidelines

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    HACCP steps 1-7 (1).ppt

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    The document discusses Hazard Analysis Critical Control Point (HACCP), a systematic preventative approach to food safety. It outlines the 7 principles and 13 or 14 stages of developing and implementing an HACCP plan, including assembling a team, describing products and intended use, constructing flow diagrams, identifying hazards and preventative measures, determining critical control points using a decision tree, establishing monitoring and corrective actions, and documenting the entire process. The purpose of HACCP is to identify where hazards could occur in the food production process and put controls in place to reduce risk.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    736 views24 pages

    HACCP Steps 1-7

    Uploaded by

    Aarathi Subramanian
    The document discusses Hazard Analysis Critical Control Point (HACCP), a systematic preventative approach to food safety. It outlines the 7 principles and 13 or 14 stages of developing and implementing an HACCP plan, including assembling a team, describing products and intended use, constructing flow diagrams, identifying hazards and preventative measures, determining critical control points using a decision tree, establishing monitoring and corrective actions, and documenting the entire process. The purpose of HACCP is to identify where hazards could occur in the food production process and put controls in place to reduce risk.

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    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 24

    HACCP

    HAZARD ANALYSIS CRITICAL CONTROL POINT Prof. Louise Fielding

    CONTEXT
    HACCP is process based Food product Raw materials? Process? Finished product?

    Prerequisite Programmes (PRPs) Decision Tree

    Hazards

    Associated with the manufacturing process

    Associated with the environment

    Risk Assessment
    Significant Not Significant

    HACCP go to CCP decision tree

    Prerequisites

    THE SEVEN PRINCIPLES OF HACCP


    1. Conduct analysis 2. Identify critical control points (CCPs) 3. Establish target levels and critical limits

    4. Establish monitoring system


    5. Establish corrective action 6. Establish verification 7. Establish documentation
    4

    THE THIRTEEN STAGES OF HACCP


    1. Assemble a HACCP team (if relevant) 2. Describe the product/environment 3. Identify the intended use of the product 4. Construct a flow diagram

    5. Confirm the flow diagram on site


    6. Identify and list all relevant hazards and preventative measures

    7. Identify CCPs using the decision tree


    5

    THE FOURTEEN STAGES OF HACCP


    8. Establish target levels and critical limits
    9. Establish a monitoring system 10. Establish a corrective action plan

    11. Establish verification procedures


    12. Establish documentation and record keeping 13. Review the HACCP plan

    PRINCIPLES & STAGES OF HACCP

    HACCP Stages
    1. Assemble a HACCP team (if relevant) 2. Describe the product 3. Identify the intended use of the product 4. Construct a flow diagram

    Codex Principles

    5. Confirm the flow diagram on site

    1. Conduct a hazard analysis 2. Determine the critical control points (CCPs)

    6. Identify and list all relevant hazards and associated preventative measures 7. Identify all CCPs using the decision tree

    3. Establish critical limits 8. Establish target levels and critical limits

    4. Establish monitoring systems for the identified CCPs


    9. Establish a monitoring system 5. Establish corrective action that would be taken if the monitoring system highlighted that the CCP was out of critical limits 6. Establish verification procedures to confirm that the HACCP plan is working effectively 7. Establish documentation for ALL procedures and records that are part of the HACCP plan.

    10. Establish a corrective action plan 11. Establish verification procedures

    12. Establish documentation and record keeping 13. Review the HACCP plan

    Need to plan:
    Time Money

    Get together historical documents:


    Customer / patient complaints Specifications

    Product flow diagram


    Disease statistics Contact enforcement officers for advice
    9

    S1. Assemble a HACCP team (if relevant)


    Who should be on the team? How big should it be? How often should it meet? What are the meeting requirements?

    Are adequate resources available?


    Is the team sufficiently qualified?

    10

    S2. Describe the product/environment


    Composition

    Processing
    Storage and distribution Instructions for use

    11

    S3. Identify the intended use of the product


    Who is likely to purchase/use the product?

    Are they in a high risk group of the population?

    12

    S4. Construct a flow diagram


    Flow of raw materials through the process to final product Floor plan is useful Also need to consider:

    Personnel
    Equipment Waste
    13

    S5. Confirm the flow diagram on site


    How? Walk the line Check that what you think is happening, is happening Shift patterns

    Seasonal variations
    Amend the flow diagram as necessary
    14

    PRINCIPLE 1
    Conduct a hazard analysis From the flow diagram of the steps in the process, identify and list the hazards and specify the control measures The table Hazard Analysis Spreadsheet can be useful

    15

    Hazard Analysis
    Analysis of hazards associated with each product Evaluation of procedures concerned with production, distribution, and raw materials List the type of problem (biological, chemical or physical) Appropriate preventive action necessary to keep the problem from occurring

    16

    S6. Identify and list all relevant hazards and preventative measures
    Thought shower
    What are the potential hazards? Categorise according to type

    Where do you get the information?


    Are there any potential hazards in raw materials? Can they get in during the processing? Can they grow / multiply in the food?
    17

    S6. Identify and list all relevant hazards and preventative measures
    Are personnel a problem?

    What are the sites of contamination?


    What is the probability that the hazard will actually cause a problem?

    What would be the severity of illness?


    What are the preventative measures?
    18

    S6. Identify and list all relevant hazards and preventative measures
    Likelihood of hazard occurring
    Severity of hazard Numbers potentially exposed to hazard

    Vulnerability of exposed groups


    Survival or multiplication of micro-organisms Production of toxins

    19

    Likelihood
    Frequent
    Catastrophic Extremely high High

    Likely

    Occasional

    Seldom

    Unlikely

    Severity

    Critical Moderate Negligible

    Medium
    Low

    Risk

    Severity Catastrophic Total business failure due to food product contamination resulting in deaths Critical Major business damage due to food product contamination resulting in severe illness Moderate Minor business damage due to food product contamination, resulting in minor illness Negligible Very minor or rare business damage and illness

    Likelihood Frequent Occurs often to individuals and the population is continuously exposed Likely Occurs several times and the population are exposed regularly Occasional Will occur and occurs sporadically in a population Seldom May occur and occurs seldom in a population Unlikely So unlikely you can assume it will not occur and occurs very rarely in a population

    20

    PRINCIPLE 2
    Determine the Critical Control Points A decision tree can be used for this stage

    21

    Determine CCPs
    The next and most important step is to determine the critical control points (CCPs) Decide if a processing step is a CCP A CCP decision tree, can be used to identify CCPs CCPs should be noted on the flow diagram as part of the HACCP documentation

    22

    S7. Identify CCPs using the decision tree


    Modified codex tree Keep records of decisions Professional judgement Use of known hazards lists Do not confuse control points

    23

    Decision Tree

    24

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