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    HACCP

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    Marjo Peralta Rivera

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    © All Rights Reserved
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    HACCP

    Uploaded by

    Marjo Peralta Rivera
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    3 views20 pages

    HACCP

    Uploaded by

    Marjo Peralta Rivera

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 20

    HACCP

    HAZARD ANALYSIS CRITICAL CONTROL POINTS


    DEFINITION OF TERMS

     CCP Decision Tree: A sequence of questions to assist in


    determining whether a control point is a CCP.

     Control: (a) To manage the conditions of an operation to


    maintain compliance with established criteria. (b) The state
    where correct procedures are being followed and criteria are
    being met.

     Control Measure: Any action or activity that can be used to


    prevent, eliminate or reduce a significant hazard.
    DEFINITION OF TERMS
     Control Point: Any step at which biological, chemical, or physical factors can be
    controlled.

     Corrective Action: Procedures followed when a deviation occurs.

     Criterion: A requirement on which a judgement or decision can be based.

     Critical Control Point: A step at which control can be applied and is essential to
    prevent or eliminate a food safety hazard or reduce it to an acceptable level.
    DEFINITION OF TERMS

     Critical Limit: A maximum and/or minimum value to which a


    biological, chemical or physical parameter must be controlled at a
    CCP to prevent, eliminate or reduce to an acceptable level the
    occurrence of a food safety hazard.

     Deviation: Failure to meet a critical limit.

     HACCP: A systematic approach to the identification, evaluation, and


    control of food safety hazards.
    DEFINITION OF TERMS

     HACCP Plan: The written document which is based upon the


    principles of HACCP and which delineates the procedures to be
    followed.

     HACCP System: The result of the implementation of the HACCP Plan.

     HACCP Team: The group of people who are responsible for


    developing, implementing and maintaining the HACCP system.
    DEFINITION OF TERMS

     Hazard: A biological, chemical, or physical agent that is reasonably


    likely to cause illness or injury in the absence of its control.
     Hazard Analysis: The process of collecting and evaluating
    information on hazards associated with the food under consideration
    to decide which are significant and must be addressed in the HACCP
    plan.
     Monitor: To conduct a planned sequence of observations or
    measurements to assess whether a CCP is under control and to
    produce an accurate record for future use in verification.
    DEFINITION OF TERMS

     Prerequisite Programs: Procedures, including Good Manufacturing


    Practices, that address operational conditions providing the
    foundation for the HACCP system.

     Severity: The seriousness of the effect(s) of a hazard.

     Step: A point, procedure, operation or stage in the food system from


    primary production to final consumption.
    DEFINITION OF TERMS

     Validation: That element of verification focused on collecting and


    evaluating scientific and technical information to determine if the
    HACCP plan, when properly implemented, will effectively control the
    hazards.Verification: Those activities, other than monitoring, that
    determine the validity of the HACCP plan and that the system is
    operating according to the plan.
    What is HACCP?

     HACCP is applied to processes


    throughout every stage of the food
    supply chain, including production,
    preparation, packaging and distribution,
    and is used to manage food safety
    across many types of food businesses..
    What are the seven principles of
    HACCP?

     The seven principles of HACCP are:


    1. Conduct a Hazard Analysis
    2. Identify Critical Control Points
    3. Establish Critical Limits
    4. Monitor Critical Control Points
    5. Establish Corrective Actions
    6. Establish Record Keeping Procedures
    7. Establish Verification Procedures
    1. CONDUCT A HAZARD
    ANALYSIS

     The first step in any Food Safety Plan (or HACCP Plan)
    is to identify all possible food safety hazards that
    could occur in your business. First, consider your
    processes. These might include:
    • receiving goods
    • cooking food
    • serving food
    • waste disposal
    There are three types of food
    contamination:

    1. biological contamination (e.g. bacteria, viruses)


    2. physical
    contamination (e.g. pieces of broken
    glass, metal staples)
    3. chemical contamination (e.g. detergent, sanitizer)
     Once you have identified all the potential hazards
    in your business, categorize them as biological,
    physical or chemical.
    2. IDENTIFY CRITICAL CONTROL
    POINTS (CCPS)

     Identifying CCPs will help you to reduce the risk of food-borne


    illness in your business by helping you to prevent the growth of
    dangerous bacteria and other microorganisms, as well as to
    prevent cross-contamination between different types of food,
    which can trigger life-threatening allergic reactions in some
    customers.

    Some examples of CCPs could be:


    • checking the temperature of food before serving
    • cooking food to a specific temperature
    3. ESTABLISH CRITICAL LIMITS

     A critical limit is the maximum or minimum value to which a food safety


    hazard (biological, chemical or physical) must be controlled to prevent,
    eliminate or reduce the hazard to an acceptable level. Each CCP must have
    one or more critical limits for each hazard.
     Critical limits are generally concerned with parameters that are measurable
    with equipment or can be answered with a yes or no answer, such as:
    • time
    • temperature
    • acidity
    • best before or expiry dates
    4. MONITOR CRITICAL CONTROL
    POINTS (CCPS)

     Monitoring must be done to ensure that food remains within the critical limits
    determined at each critical control point. Put simply, monitoring means checking
    that food is safe.

     Monitoring techniques can be broken down into four different categories:


    • observation monitoring (e.g. checking cleaning schedules, monitoring delivery
    checklists)
    • sensory monitoring (using taste, smell, touch and/or sight to check whether food is
    within critical limits)
    • chemical monitoring (e.g. checking acidity levels, conducting a nutritional analysis)
    • physical monitoring (e.g. checking food temperature, pressure, weight, etc.)
    5. ESTABLISH CORRECTIVE
    ACTIONS

     Corrective actions are the actions that must be taken if a deviation from an acceptable
    critical limit occurs. These are either immediate or preventative.

    An immediate corrective action is stopping a breach that is happening now. For example:
    • throwing out contaminated food
    • rejecting a food delivery with signs of pest infestation
    • refrigerating food to keep it out of the Temperature Danger Zone (4°C–60°C/40°F–140°F*)
     A preventative corrective action is stopping a breach from occurring in the future. For
    example:
    • performing routine maintenance on equipment
    • changing work procedures
    • training staff to follow food safety best practices
    6. ESTABLISH RECORD KEEPING
    PROCEDURES

     Record keeping is essential to the effective operation of your Food Safety Plan and must
    include an up-to-date hazard analysis and details of any corrective actions that have been
    taken in your food business.

    There are many day-to-day records associated with your Food Safety Plan. For example:
    • delivery checklists
    • signed-off cleaning schedules
    • temperature recordings
    • pest inspection results
    • staff training records
     All employees should know where the Food Safety Plan is located, what they are responsible
    for doing (e.g. updating cleaning schedules, filling out temperature logs), when they need to
    do it and who to report issues to. It's common for Health Inspectors to ask for these types of
    documentation during a health inspection, so be sure to store them in a safe place.
    7. ESTABLISH VERIFICATION
    PROCEDURES

     Developing your Food Safety Plan is only the first step towards food
    safety; consider your first draft (and each new version) a blueprint that
    requires real-world testing, adjusting and tweaking. A Food Safety Plan
    is a “living document” — it will not and should not stay exactly the
    same.

    Perform an audit of your Food Safety Plan at least once a year to verify
    that it is working as expected, and to identify opportunities to improve
    it. Once you have identified these opportunities (and you will), adjust
    your Food Safety Plan and implement the necessary changes.
    NOTE:

     There are several methods that food businesses use to seek out information, including:
    • internal inspections
    • external audits
    • employee feedback

     For each audit, ask yourself the following questions:


    • Have we added any new products/dishes or changed any recipes?
    • Have we changed any processes or food preparation steps?
    • Have there been any changes to food safety laws or regulations that will impact
    operations?
    • Are there any patterns in the records that point to an opportunity to improve?
    CASE STUDY

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