All about Hazard Analysis and Critical Control Point with Flow of Food

2. https://www.youtube.com/watch?v=50e_Ic2rPK4

4. H - Hazard
A - Analysis
C - Critical
C - Control
P - Point

5. • (pronounced "hass-ip") is the simple but effective way to
ensure food safety.
• a food safety system that helps identify foods and
procedures that are most likely to cause food borne
illness.

6. • A system which identifies, evaluates, and controls
hazards which are significant for food safety.
• It is a preventative system rather than an inspection
system of controlling food safety hazards.

7. • Was proposed by the Codex Alimentarius Commission
for the food industry.
• The first ever HACCP system was developed by the
Pillsbury Company in response to a request by NASA to
provide an alternative method of food safety control.

8. “come as close to 100% assurance as possible that food
products would not be contaminated with pathogens.”
“needed control over raw materials, environment and
people as early in the system as possible….”

9. HACCP is:
• systematic – all the potential hazards are
identified before there is a problem;
• efficient – it concentrates the control effort
at the stages where the risk is potentially the
highest;
• on the spot – the processes can be
controlled immediately by the food business.

10. • Pre-requisite program
- are the basic programmes and practices that
establishes and maintains a hygienic environment.
• HACCP Plan
- is a scientific and systematic approach to identify,
assess and control of hazards in the food production
process.
- food safety control is integrated into the design of the
process rather than relied on end-product testing.
Therefore HACCP system provides a preventive and thus
cost-effective approach in food safety.

11. • Foundation to a HACCP program
• Includes Good Manufacturing Practices
• Addresses food safety at all stages from
receiving to shipping
• Including indirect hazards

12. • Premises
• Transportation and Storage
• Equipment
• Personnel/Training
• Sanitation and Pest Control
• Recall
• Allergen Control
• Supplier Quality Assurance

15. 1.Analyze hazards
2.Determine critical control points
3.Establish limits for critical control points
4.Establish monitoring procedures for critical control
points
5.Establish corrective actions
6.Establish verification procedures
7.Establish a record system

16. • A plan is laid out to identify
• All possible food safety hazards that
could cause a product to be unsafe for
consumption, and
• The measures that can be taken to
control those hazards.

17. - Defined as a biological, chemical or physical
agent in, or condition of, food that has the
potential to cause an adverse health effect .
3 Categories:
1. Biological
2. Chemical
3. Physical

18. • is a point, a step or a procedure in a food
manufacture process at which control can
be applied and, as a result, a food safety
hazard can be prevented, eliminated, or
reduced to an acceptable level.

19. • is a criterion which separates acceptability from
unacceptability. It is the maximum or minimum value
to which a physical, biological, or chemical hazard
must be controlled at a critical control point to
prevent, eliminate, or reduce to an acceptable level
the occurrence of the identified food safety hazard.
• is establishing critical limits for each critical control
point. A critical limit is the limit at which a hazard is
acceptable without compromising food safety.

20. • Monitoring is a planned sequence of observations
or measurements to assess whether a critical
control point is under control and to produce an
accurate record for future use in verification.
• Monitoring is very important for a HACCP system.
• Monitoring can warn the plant if there is a trend
towards loss of control so that it can take action to
bring the process back into control before the limit is
exceeded.

21. • is an action taken when the results of
monitoring at the critical control point
indicate that the limit is exceeded, i.e. a loss
of control.

22. • is the application of methods, procedures, tests and other
evaluations, in addition to monitoring, to determine
compliance with the HACCP plan.
• Examples:
• Calibration of process monitoring instruments at
specified intervals
• Direct observation of monitoring activities
• Corrective actions

23. • This is essential for:
• documentation of the establishment's
compliance with its HACCP plan;
• tracing the history of an ingredient, in-process
operations, or a finished product, when
problem arise;
• identifying trends in a particular operation that
could result in a deviation if not corrected;
• identifying and narrowing a product recall.

24. • This should include:
• records for critical control points
• establishments of limits
• corrective actions
• results of verification activities
• HACCP plan including hazard analysis.

25. FOOD SAFETY
MANAGEMENT
SYSTEM

27. Stage 1
• Good Manufacturing Practices (GMPs)
Stage 2
• Hazard Analysis and Critical Control Points
(HACCP) {FSMA Minimum Requirement}
Stage 3
• ISO 22000:2005

28. • GMPs
- a system for ensuring that products are consistently
produced and controlled according to quality standards.
- is designed to minimize the risks involved in any
pharmaceutical production that cannot be eliminated
through testing the final product.

29. • HACCP
- is a systematic preventive approach to food
safety from biological, chemical, and physical hazards
in production processes that can cause the finished
product to be unsafe
- designs measurements to reduce risks to safe level.

30. • ISO 22000:2005
- specifies requirements for a food safety
management system where an organization in
the food chain needs to demonstrate its ability to
control food safety hazards in order to ensure
that food is safe at the time of human
consumption.

31. THE FOOD
FLOW

34. • http://www.b-one.com/publicdownloads/brochures/HACCP%20Fact%20sheet.pdf
• http://www2.mcdaniel.edu/Biology/Eh2003/EH03PPpresentations/2nday%20talks/Food_Saf
ety.htm
• http://www.fao.org/docrep/005/y1579e/y1579e03.htm
• http://www.foodsafetyindia.com/2009/12/seven-principles-of-haccp.html
• http://www.cfs.gov.hk/english/programme/programme_haccp/programme_haccp_7requirem
ent.html
• https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&ved=0CCgQFjA
B&url=http%3A%2F%2Fwww.foodsafety.unl.edu%2Fhaccp%2Fstart%2F7principles.html&ei
=ki2xU76ONcLEkwXEz4HICQ&usg=AFQjCNH-
UbKrcEx89iAb9gqgySKfjchL8g&sig2=c5xRU8hiS6v8JjR2DI8K-g
• https://www.google.com.ph/search?newwindow=1&biw=1024&bih=667&q=systems+for+foo
d+safety&oq=systems+for+food+safety&gs_l=serp.3..0i22i30l2.228577.232150.0.232496.2.
2.0.0.0.0.229.399.0j1j1.2.0....0...1c.1.48.serp..1.1.169.fwQXFpyJGiQ
• https://www.google.com.ph/search?q=food+safety+system&newwindow=1&biw=1024&bih=
667&source=lnms&tbm=isch&sa=X&ei=nXeyU4rxIYrQkwWuwYGIDA&ved=0CAgQ_AUoA
Q#facrc=_&imgdii=_&imgrc=tDMc9WtU_UM_0M%253A%3BCQvH0CLCUoi_kM%3Bhttp%
253A%252F%252Fd1asie9v60n3ax.cloudfront.net%252Fwp-
content%252Fuploads%252F2013%252F09%252Ffood-safety-management-
system.jpg%3Bhttp%253A%252F%252Fsafefood360.com%252Fproducts%252Fsolutions
%252Ffood-safety-management-solutions%252F%3B650%3B613
• http://www.fao.org/docrep/005/y1579e/y1579e03.htm