HACCP and food safety

Why need food safety?

• E-coli
• Salmonella
• Botulinum
• Norovirus
• Campylobacter
• Clostridium
7 principles of HACCP
1. Conduct a Hazard Analysis
2. Identify the Critical Control Points
3. Establish Critical Limits
4. Monitor CCP
5. Establish Corrective Action
6. Verification
7. Recordkeeping
HACCP Does not Stand Alone- GMP
Hazard analysis and critical control points
• Hazard analysis
1. Identify hazards that may occur in the process
2. Identify required modifications
3. Provide a basis for determining critical control points
Hazard analysis- 5 steps
1. Identify hazard
2. Evaluate the likelihood of hazard occurring
3. Justify the descision
4. Identify control measures to put in place
5. Document
 Example of
FDA decision
tree
Examples of CCPs
• Thermal destruction of pathogens- cooking
• pH stabilisation
• Filtration and screening to prevent debris from moving through a
process
• Metal detection