HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

WHAT IS HACCP?
Hazard Analysis Critical Control Point
Helps food managers identify & control

potential problems BEFORE they happen. Offers 2 additional benefits: i) Enable food managers identify the foods & processes that are most likely to cause foodborne illness ii) Approach is based on controlling time, temperature & specific factors that are

Seven Steps of HACCP:

1) HAZARD ANALYSIS

2) IDENTIFY
3) 4) 5) 6)

THE CRITICAL CONTROL POINT (CCP) in food preparation ESTABLISH CRITICAL LIMIT for each critical control point. ESTABLISH PROCEDURE TO MONITOR EACH CCP ESTABLISH CORRECTIVE ACTION to be taken when monitoring indicates ESTABLISH PROCEDURES TO VERIFY THAT HACCP system is working

1 : Conduct Hazard Analysis

Hazard Analysis = process used to assess

risk.
Risk = probability that a condition will lead to

a hazard
Some of the factors that influence risk:

- Type of customer served - Types of foods on the menu - Nature of the organism - Past outbreak - Size & type of food production operations

1 : Conduct Hazard Analysis

Last

steps for hazard analysis is to ESTABLISH PREVENT MEASURE, includes: - Controlling temperature of the food - Cross contamination control - Good personal hygiene practices - Other procedures (eg: controlling time)

2 : Identify Critical Control Points (CCPs) Definition : An operation (practice, preparation step, or procedure) in the flow of food which will prevent, eliminate, or reduce hazards to acceptable levels.
CCP provides a kill step (kill bacteria) or

control step (prevent or slow down rate of bacterial growth).

2 : Identify Critical Control Points (CCPs)

Some Examples of CCPs:

- Cooking, reheating (destroy the bacteria), hotholding, cold-holding (prevent rate of growth) - Chilling, chilled storage, and chilled display - Receiving, thawing (proper can prevent cross contamination), mixing ingredients, and other food handling stage

2 : Identify Critical Control Points (CCPs)

TIME also used as an important

measure - held at 60C or above

3 : Establish Critical Limits for Each CCP

CRITICAL LIMIT defined as the criteria that

must be met for each preventive measure associated with CCPs. If boundaries exceeded, hazard may developed.
Food handler must monitor to assure

hazards are: a) Prevented b) Eliminated c) Reduce to acceptable levels

3 : Establish Critical Limits for Each CCP

Critical Limit TIME Boundaries of Food Safety Limit the amount of time in the temperature danger zone during preparation and service process to 4 hours or less

TEMPERATURE
WATER ACTIVITY

Keep PHF below 5C or at above 60C.

Food with a water activity (aw) of 0.85 or less do not support growth of bacteria Bacteria does not grow in foods that have a pH of 4.6 or below

pH (ACIDITY LEVEL)

Criteria Most Frequently Used for Critical Limit

4 : Establish Procedure to Monitoring CCPs

Monitoring = observation or measurements to

access whether a CCP is under control and to produce accurate record for use in future verification procedures.
Continuous Monitoring.

- always preferred to provides ongoing feedback -record must kept as a part of the HACCP plan documentation
Monitoring Procedures

- Establish the monitoring continuous basis is not possible

interval

when

 Use

flowchart to follow potentially hazardous foods through the entire process to compare your operations performance against your requirements. temperatures during receiving, storing, preparation, and cooling.

Verify

Verify storage procedures

5 : Establish Corrective Actions

Purpose of Corrective Action Plan

i) Determine the disposition of any food that was produced when a deviation was occurring ii) Correct the cause of the deviation and assure that the critical control point is under control iii) Maintain records of corrective actions

5 : Establish Corrective Actions

Aspects of Corrective Action Plan

- Correction of the procedure or condition which leads to the noncompliance.

6: Establish Verification Procedure

-Verification Concerns Proving That The HACCP
System is Followed And It Achieves What It Was Designed To Do
First Verify that the CL you have established for your CCPs will prevent, eliminate, or reduce hazards to acceptable levels. Second Verify that overall HACCP plan is functioning effectively Modified if any changes of: - Clientele - The items on the menu or product list - The processed used to prepare HACCP products.

7: Establish Record Keeping System

Accurate records help to prove that the system is

working
Written plan to describe system May be shown to FDA as evidence that plan has

been developed Better methods may exist for meeting controls or some controls may not be possible HACCP system provides for continual change and improvement

Thank you for your attention!!