HACCP

System –
The Principles

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  New challenges to food safety include:
 Emerging pathogens that cause foodborne
illness
 The changing nature of the food
supply
 New techniques for processing and
serving food
 The changing eating habits of consumers
 The increased number of people who are at
risk of experiencing foodborne illness

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  Controlling time and temperature
 Practicing good hygiene

 Preventing cross contamination

 Cleaning and sanitizing properly

 Obtaining food from approved sources

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  Hazard
 Analysis
 Critical
 Control
 Point
 The HACCP system is a
prevention-based safety
program that identifies and
monitors hazards associated
with food production.
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  Identify all ingredients in a food or product
 Identify PHF (TCS) ingredients and foods
 Helps to focus best food handling
practices on high risk products
 Prepare a food flow diagram
 Identify all the storage and
preparation steps involved in
making and serving food.
 Used to identify the critical steps
to be addressed in a formal
HACCP plan
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  Standard Operation Procedures (SOPs) that
assure uniform food safety compliance
 Use of approved products
 Facility design that meets code requirements
 Employees educated and supervised in good
personal hygiene practices
 An effective cleaning and sanitation program
 Proper equipment and maintenance programs
 A commitment from management to facilitate the
HACCP system
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  In a HACCP system
the focus is on food
and how it is handled
during:
 Purchasing
 Receiving
 Storage
 Preparation
 Display
 Service

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  HACCP system is designed to anticipate and control
problems before they happen
 Additional benefits:
 Enables food managers to identify the foods and
processes that are more likely to cause foodborne
illnesses
 More accurately describes the overall condition of the
establishment
 The first priority of HACCP system is to ensure the safety
of the potentially hazardous foods on the menu
 HACCP MUST be Developed, Implemented and
Maintained
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  Identify hazards
associated with:
 Ingredients that are
received
 Each step in the flow of
food
 The time of purchase or
consumption by the
customer
Hazards can come from anywhere and foods may
enter your establishment already contaminated!

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  Risk is the probability that a condition or
conditions will lead to a hazard.
 Risk is influenced by such things as:
 Type of customers
 Type of foods served
 Characteristics of organisms
 Past outbreaks
 Type of food production and
number of meals served
 Extent of worker training

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  Preventative measures can
include:
 Controlling the temperature of
foods
 Controlling the time foods are
held in the temperature danger
zone
 Controlling cross contamination
 Practicing good personal
hygiene
 Practicing proper handwashing
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  Most commonly used critical control points:
 Cooking
 Cooling
 Reheating
 Hot-holding
 Cold-holding

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 Cooking Cold-holding Cooling

Reheating Hot-holding
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  CCP is a point at which a hazard might develop
 Should emphasize on the:
 Cooking, cooling, reheating, hot/cold holding
are CCP
 SOPs:
 Importance of good personal hygiene
 Avoidance of cross-contamination
 Environmental hygiene practices
 Creating a flowchart of preparation steps

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  Standard Operating Procedures
(SOPs) complement the HACCP
system and include:
 Employee hygiene practices
 Cross contamination prevention
 Cleaning and sanitizing practices
 Pest control

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  Critical limits (CLs):
 Are the upper and lower
boundaries for food safety
 Should be set for each critical
control point
 Are set to ensure each critical
control point effectively prevents,
eliminates, or controls a hazard
 Should be easy to measure and
monitor

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  CL = to ensure each CCPs manage to control the hazards
 CL = based on time, temperature, pH or moisture content of
a food.
 Identify at each step the procedures to:
 Prevent
 Reduce and
 Eliminate recontamination hazards
 Examples:
 Ground meat MUST be heated at ≥68˚C at least 15
seconds
 Time and temperature is vital

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  Monitoring is making observations and
measurements to determine whether a
CCP is under control.
 Use flowchart to follow PHFs through the
entire process to compare your
operation’s performance against your
requirements.
 Verify temperatures during receiving,
storing, preparation, and cooling.
 Verify storage procedures Temperature log

 Are thermometers correctly calibrated?

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 Step 3:
Step 1:
Apply corrective
Determine what went action to a new
wrong. system.

Step 2: Step 4:
Choose appropriate Record corrective
corrective action. action steps taken.

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  May be as simple as rejecting a shipment or
ingredient
 May require adjusting calibration of measuring
device
 May necessitate shutting down an operation

 May need to be more explicit in your instructions

- for example, prepare in small batches
 Make corrections to your flowchart

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 The verification process consists of two phases:
 Phase 1:
 Verify established critical limits for CCPs will:
 Prevent a hazard
 Eliminate a hazard
 Reduce a hazard to acceptable levels
 Phase 2:
 Verify the overall HACCP plan is working
effectively
 Frequently review food flow plans and records

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  The HACCP plan should include information about:
 Hazards associated with each CCP and preventative measures
 Food preparation steps with CCPs
noted
 Critical limit identification
 Monitoring procedures and systems
 Corrective action plans
 Effective record keeping system to:
 demonstrate establishment of system
 document its utilization
 verify efficacy
 Examples: Flowcharts, Written logs
 HACCP system provides for continual change and improvement
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  (GAPs) Good Agricultural Practices (on-farm)
 (GMPs) Good Manufacturing Practices
(processing and manufacturing)
 (GRPs) Good Retail Practices (retail).

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  Used in retail food preparation and distribution
 GRPs focus on food safety practices for retail
food distribution, preparation, display and sale
 GRP guidelines are written for:

• Receiving • Personal health and

• Storage hygiene
• Preparation • Employee and
• Packaging and labeling customer education
• Display • Record keeping

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  Use product coding to track:
 Stock rotation
 Shelf life

 Product coding is designed

and customized for the
operation.

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  Removal of food products from retail food
establishments and from the food distribution
chain
 May be for food safety or food quality reasons
 Class 1, 2, or 3 based on the severity of the risk
a product may present
 Important to have a good process in place for
food recalls.

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