Quarter 4-Week 3
CONDUCTING WORK IN ACCORDANCE WITH ENVIRONMENTAL
POLICIES AND PROCEDURES
HACCP
Good Manufacturing
Practices
INTRODUCTION
Hazard Analysis and Critical Control Points (HACCP) is a system recognized and
accepted worldwide as an effective system of controls. It is a prerequisite to reduce
physical, chemical and biological hazards in food manufacturing industries, food
processing plants, food service establishments and food corporations. It is a
systematic approach to prevent foodborne illness and improve the level of food
safety.
I. LET’S TRY
DIRECTION: Using the acronyms below, Identify the Importance of implementing
the HACCP Plan. Write your answer in one whole sheet of paper.
1. HACCP_____________________________________________________
2. CCP _____________________________________________________
3. EMP _____________________________________________________
4. TCA _____________________________________________________
5. ERKP _____________________________________________________
IMPORTANCE OF IMPLEMENTING THE HCCP PLAN
The following are the seven HACCP Principles.
Principle # 1. Assess the hazards. The hazard analysis process will identify any
hazardous biological, chemical or physical property of raw materials and processes.
Assessing the risk for the hazards is a basis to develop preventive measures to improve
food safety.
Principle # 2. Identify the Critical Control Points(CCPs). The CCps in food
processing and production may arise anytime in the area that can cause the risk of food
hazard. These include cooking, chilling, sanitation procedures, product formulation
control, storage, prevention of cross-contamination or in certain aspects of
environmental hygiene and personnel. Not every point of hazard is a critical control
point.
Principle # 3. Establish limits at each CCPs. A minimum set of standards should be
implemented from various stages of food processing and production-purchasing,
preparation, sanitation and storage. These include the temperature, time, water and
humidity and pH. These standards will prevent or eliminate the level of hazards.
Principle # 4. Establish monitoring procedures. Monitoring CCPs are sequenced
observations to track the system operation, indicate where ccp occurred so that
corrective measures can be taken before any hazard can happen and provide an
accurate written documentation for future verification of the HACCP plan. This
procedure can warn the plant to take action before any hazard could happen or lose its
control.
MONITORING
Monitoring is a planned sequence of observations to assess the critical control
points. It is done through the following steps:
1. Track the system’s operation so that a trend toward loss control can be
recognized and corrective action can be taken to bring the process back into
control before deviation occurs.
2. Indicate when loss of control and deviation have occurred and corrective action
must be taken.
3. Have a written documentation for use in verification of HACCP.
Principle # 5. Take corrective action. These actions take place when the monitoring
of CCps have exceeded its limit. Corrective actions should be planned in advance to
determine any changes that may occur. Employees should understand this process and
be trained to perform corrective actions, to ensure the CCP is under control and
maintain records of any corrective action taken.
Principle # 6. Establish verification procedures. A written log of calibration of
temperature, time, procedure test and other CCps at various stages maintained by an
individual employee place accountability where they belong and determine the plant
compliance of the HACCP. The Plant management should keep accurate records of its
HACCP.
Principle # 7. Establish record keeping procedures. Accurate and complete records
of HACCP can be very helpful in tracking problems of production when a problem
arises. identify a particular operation that could result in any changes and reducing
product recall or rejects. Standard forms may be established to be easily understood
by persons accountable of the critical control points.
II. IDENTIFICATION
Directions: Read and analyze the statement carefully. Identify which of the seven
principles of HCCP is described in each statement. Write your answer in one whole
sheet of paper.
1. An action that will determine the preventive measures were taken.
2. A minimum set of standards implemented in various stages of operation.
3. Preventive and corrective measures have been taken through regular inspection.
4. A basis to develop preventive measures for a product or improve food safety.
5. Tracks the system’s operation and indicates where CCp occurred so that corrective
measure can be taken.
6. These include cooking, chilling, sanitation procedures, product formulation control,
storage, prevention of cross-contamination or in certain aspects of environmental
hygiene and personnel.
7. A Standard forms may be established to be easily understood by persons
accountable of the critical control points.
8. This procedure can warn the plant to take action before any hazard could happen or
lose its control.
9. These standards will prevent or eliminate the level of hazards.
10. The Plant management should keep accurate records of its HACCP.
INTERNAL VERIFICATION PROCEDURES
The HACCP works in three phases:
1st phase verifies that the critical limits of CCP are satisfactory. The major critical
control points in a food processing plant area are purchasing, preparation, processing,
sanitation and storage.
2nd phase requires that the HACCP plan is functioning effectively and little end-
product sampling is required.
3rd phase consist of the documented periodic evaluation by HACCP team on a regular
basis.
EXTERNAL VERIFICATION PROCEDURES
• Health Department Inspection- a health department visits the plant un announced
to inspect the sanitary conditions of the processing plant. A temporary suspension is
served when there is imminent hazard to health or when there is failure in complying
to earlier inspection findings.
• National Surveillance- physicians and coroners who are required to notify the local
health departments of certain disease cases. Food samples will be tested in the
laboratories.
III. ENUMERATION
Directions: List down or enumerate what are asked for each of the following.
Write your answer on the space provided.
1-7. What are the 7 HACCP Principles?
8-10. What are the steps to asses the critical control points?
11-13. What are the Internal Verification Procedures?
14-15. What are the External Verifications Procedures?