HACCP

[HAZARD ANALYSIS AND CRITICAL CONTROL

POINTS]
 According to US Food and Drug Administration, “HACCP is a
management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards
from raw material production, procurement and handling, to
manufacturing, distribution and consumption of the finished
product”.
 HACCP is designed for use in all segments of the food industry
from growing, harvesting, processing, manufacturing, distributing,
and merchandising to preparing food for consumption.
 It is the means of securing food safety from harvesting to
consumption.
 Tool to identify the hazards and applying the major for the food
safety.
 HACCP can be applied in every step of food processing.
 PRACTICING HACCP
Personal Hygiene
 Uniform
 Nails
 Hair
 Bruises
 Diseases
Work practices
• Tools of trade
• Dusters
• Sanitary wipes
PRACTICING HACCP
Storage
 Stores
 Kitchen food storage
 Raw meat storage
 Cooked meat storage
 Refrigerator
 Blast chillers
PRACTICING HACCP
 Handling food correctly
- Hot & cold
• Complete thawing
• Complete cooking
GUIDELINES FOR APPLICATION OF HACCP
PRINCIPLES
Principles of HACCP:

 Principle 1: Conduct a hazard analysis.

 Principle 2: Determine the critical control points
(CCPs).
 Principle 3: Establish critical limits.
 Principle 4: Establish monitoring procedures.
 Principle 5: Establish corrective actions.
 Principle 6: Establish verification procedures.
 Principle 7: Establish record-keeping and
documentation procedures.
1. Conduct a hazard analysis
 Hazard analysis is the very first step.
 All the potential hazards are identified in this step
 The hazard is defined as the any physical, chemical
and biological agent that possess the possible risk or
threat to the health.
 The basic physical hazards are metal contamination,
presence of inedible items. Chemical hazards include
the presence of toxins or any unwanted chemicals and
biological hazard denote the presence of pathogens.
 Any method that can control these hazards needs to be
adopted.
2 Determination of critical control point

 CCP stands for critical control point.

 At this step the control measures can be applied.
 Determination of CCP refers to identifying the point at which
the control measures can be applied to eliminate the hazard that
has been previously identified.
 CCP is essential to prevent or eliminate hazard or to reduce it
to an acceptable level.
 Examples of CCPs may include: Cooking, chilling, metal
detection, setting into suitable temperature.
 CCP provides “kill step” (destroys bacteria)or a control step
(prevents or slows down the rate of bacteria) .
 3. Establish critical limits

 Once the CCP is identified, critical limit points needs to be

assigned for each CCP.
 There can be one or more critical limits for each CCP
 Critical limits are defined as the maximum and/or minimum
value of CCP such that the hazards are controlled and food
safety is assured.
 Critical limits must be defined on the scientific grounds and
basis
 Critical limits are usually based on factors such as:
temperature, time, physical dimensions, humidity, moisture
level, water activity (aw), pH, regulatory levels, etc.
4. Establish monitoring procedures

 Generally, refers to the planning and carrying out

monitoring for CCP
 Monitoring should be done on regular basis
 Monitoring technique may differ based on the CCP
 Monitoring is necessary to identify the deviation
and apply the effective measures
 Monitoring is also necessary for future purpose
and verification as monitoring process is
documented.
 5. Establish corrective actions

 Corrective action is taken when the critical limit is not

met
 Corrective actions are pre-decided for each CCP
 These actions make sure that no any harmful product
reaches the market for consumption
 However, ideal circumstances do not always prevail and
deviations from established processes may occur.
 An important purpose of corrective actions is to prevent foods
which may be hazardous from reaching consumers.
 Where there is a deviation from established critical limits,
corrective actions are necessary.
6. Establish verification procedures

 HACCP plan must be validated.

 For testing the validity of the plan several steps can
be taken such as checking out the random samples,
reviewing the process, confirming that the CCP are
under control.
 Verification activities can be carried out by the
external hired officers or the internal members.
 No matter who performs the verification, it should
be unbiased and fairly carried out.
 7. Establish record-keeping and
documentation procedures

 Record keeping is must in HACCP

 Records maintained should have the records or
information regarding HACCP plan, CCP, critical
limits, monitoring, corrective action, all the
procedures including the verification procedures.
 Record keeping is necessary of validation and proper
application of HACCP.
Benefits of HACCP:

 Ensures the consumer regarding the safety of the product

 Prioritizes food safety and works to eliminate any kind of hazard

 Necessary for the consistent quality products

 Provides the framework to produce foods safely and to prove they

were produced safely.

 Prevents from the possible health outcomes that could have

occurred due to mishandling during food production steps

 HACCP is also necessary for obtaining validation.

 Benefits
• There are clear benefits of implementing HACCP for all sectors:
government, food industry and consumers alike. The following
benefits should encourage businesses and governments to implement
HACCP:
• I) Benefits to consumers
• Reduced risk of food borne disease
• Increased awareness of basic hygiene
• Increased confidence in the food supply
• Improved quality of life (health and socio-economic).
• II) Benefits to industry
• Increased consumer and/or government confidence;
• Reduced legal and insurance costs;
• Increased market access;
• Reduction in production costs (reduced recall/wastage of food);
• Improved product consistency;
• Improved staff-management commitment to food safety
• Decreased business risk
 Benefits to governments
 Improved public health;
 More efficient and targeted food control;
 Reduced public health costs;
 Trade facilitation; and
 Increased confidence of the community in the food supply.
 Barriers
 Lack of government commitment;
 Lack of customer and business demand;
 Absence of legal requirements;
 Financial constraints;
 Human resource constraints;
 Lack of expertise and/or technical support;
 Inadequate infrastructure and facilities; and
 Inadequate communication