Risk Management as Applied

to Safety Security and

Sanitation
First Semester
Module 4
Hazard Analysis Critical
Control Point (HACCP)
 Lesson Objectives:

At the end of this module, you must be able to:

1. Define HACCP
2. Enumerate the Seven Principles of HACCP
3. Identify Critical Control Points
4. Apply the process approach (HACCP)
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_

What is HACCP?

HACCP is a preventive approach to food safety that

prevents, eliminates and reduces biological, chemical
and physical hazards to safe levels in the flow of the
food.

Process approach to HACCP can be done by conducting

the hazard analysis in the flow of food from receiving
to serving considering the three food preparation categories namely: Food Preparation with No
Cook Step, Preparation for same day service, and Complex Food Preparation.

A food Safety Management System (FSS) is systematic and scientific approach to control food
safety hazards following HACCP principles in Food establishments to ensure that the food is
safe for consumption.

A. HACCP History and Background

The HACCP framework for overseeing sanitation concerns developed from two
significant advancements. The main leap forward was related with W.E Deming, whose
hypotheses value of the executives are generally viewed as a main consideration in
pivoting the nature of Japanese items during the 1950s. Dr. Deming and others created
total quality management administration (TQM) frameworks which accentuated an
absolute frameworks way to deal with assembling that could improve quality while
bringing down expenses.

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The second significant leap forward was simply the improvement of the HACCP idea. The
HACCP idea was spearhead during the 1960s by the Pillsbury Company, the United States Army,
and the United States National Aeronautics and Space Administration (NASA) as a shared
improved improvement for the creation of safe nourishments for the United States space
Program. NASA needed a “zero imperfections” program to ensure the security of the
nourishments that space travelers would devour in space. Pillsbury along these lines presented
and embraced HACCP as the framework that could give the best security while lessening
reliance on final result examination and testing. HACCP underlined control of the procedure as
far upstream in the preparing framework as conceivable by using administrator control as well
as constant checking strategies at basic control focuses. Pillsbury introduced the HACCP idea
freely at gathering for nourishment security in 1971. The utilization of HACCP standards in the
declaration of guidelines for low acid canned foods was finished in 1974 by the United States
Food and Drug Administration (FDA). In the mid-80s, the HACCP approach was received by
other notable food organizations.

The Unites States National Academy of Science recommended in 1985 that the HACCP
approach be adopted in food processing establishments to ensure food safety. More recently,
numerous groups, including for example, the International Commission on Microbiological
specifications for Foods (ICMSF) and the International Association of Milk, Food and
Environmental Sanitarians (IAMFES), have recommended the broad application of HACCP to
food safety.

B. HACCP as Food Safety Management System

Since the 1960s, sanitation experts have perceived the significance of HACCP standards
for controlling food safety risk factors that straightforwardly add to foodborne disease.
The Standards of HACCP epitomized the idea of dynamic administrative control by
empowering a framework that guarantees foodborne poisoning hazard factors are
controlled. HACCP is not an independent program, yet is based upon a establishment or
operational practices called procedures or prerequisite programs. The success of HACCP
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 as food safety management system relies on facilities and people. Besides, the United
States FDA and the Philippine FDA prescribe that employees and management of food
service establishments be appropriately trained and motivated to effectively diminish
the event or probability of foodborne disease outbreak. Appropriately executed, a
HACCP- based food safety management program will:

▪ Identify food and procedures most likely to cause foodborne illness:

▪ Develop procedures to reduce the risk of an outbreak:

▪ Monitor procedures to keep food safe: and

▪ Verify that the food served is consistently safe.

C. HACCP Principles

The HACCP Plan is created through the application of the

seven HACCP Principles (Codex 2009) and these are:
1. Conduct Hazard Analysis
This requires the HACCP team to look at each process
one step at a time where hazards might occur in the
flow of food, evaluate its significance and establish the
best option to control the identified hazards.
2. Determine the critical control point (CCPs)

Once control the preventive measures in Principle 1 are established, the next step is
to determine which of the control and preventive measures are absolutely needed
to ensure safe food.
3. Determine the Critical Limits
Critical limits are the safety limits that form the boundary between safe and
potentially unsafe food which needs to be determined to manage all CCPs
effectively. In short, it is a criterion that separates acceptability from unacceptability.
Critical limits expressed s absolute values and often involve criteria such as
temperature, time, Ph, and moisture content. For example, for cooking, stuffed
meat products, the Food Code, 2017 sets the critical limit at 165◦F (74◦C) for 15

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 seconds. When critical limits shall be measurable and observable. The choice of a
critical limit cab be based on scientific and experiment data, industry or legislative
standards, and historical evidence.
4. Establish monitoring Procedures for CCPs
The monitoring system needs to demonstrate
that the CCP is under control on a day-to-day
basis and must capable of detecting loss of
control. This principle is necessary to
demonstrate that the CCPs are being controlled within the appropriate critical limits
and monitoring requirements as specified in the HACCP plan.
5. Establish Corrective Actions
Codex defines corrective actions as follows: “any action to be taken when the results
of monitoring at the CCP indicate a loss of control”. As such, if the CCP is not
working, action needs to be taken to protect the consumer and to put right the
cause of the deviation. The step provides a concrete, science-based plan when a
critical limit has not be met at a CCP. Take note that corrective action is not “contact
the quality manager” for every event- the HACCP Team should use their collective
knowledge and identify appropriate specific corrective actions for each eventuality.
This preventive approach is the heart of HACCP. However, the effectiveness of the
proposed corrective action plan needs to be verified and challenge as this is the last
defense mechanism protecting the consumer from taking potentially unsafe food
products should a CCP fails.
6. Establish Verification procedures
This principle requires checking that the HACCP system is capable of controlling
relevant food safety hazards, is working in practice, and is recent on an ongoing
basis. HACCP verification requires that procedures are developed to confirm that
HACCP system can work and is working effectively. Commonly used verification
activities include:
▪ HACCP audits
▪ review of CCP monitoring records and food product testing (microbiological and
chemical analysis): and
▪review of deviations, i.e., customer complaints and disposition of nonconforming
products.
Likewise, it can also be done by HACCP team members or other qualified personnel
within the business. It is notable to have independence from the system to audit
effectively, so consideration can be given to using external resource or other

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 personnel who were not involved in developing or int the day-to-day HACCP
implementation.

7. Establish a Record Keeping System

Documentation will include the process
flow diagrams and tables created
during the HACCP study (HACCP plans
and development records) as well as
monitoring records. HACCP records
provide objective evidence that HACCP is being implemented efficiently and
effectively. It generates relevant:
▪CCP monitoring records:
▪records of corrective actions related actions related to critical limits deviation:
▪records of verification activities, i.e., results of microbiological analysis: and:
▪records of modification to the processes and the HACCP plans.

The Retail and Food Service Industries

As discussed in A manual for Voluntary Use of HACCP Principles afro Operators of food Service
and Retail Establishments (2006), the retail and food service industries, when compared to food
manufacturing industries, are not easily defined by product and conditions. In general, retail
and food service industries have the following common characteristics:

▪ These industries have a very diversified workforce. The workforce ranges from highly trained
and skilled executive chefs to entry-level frontline employees with different education level and
backgrounds, and communication skills:

▪ These industries may include small to medium scale companies, start-up businesses, and
corporate business entities that are present locally and internationally. With limited financial

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capital and earnings, these food establishments may have less money to work with other
priorities of the food industry: and

▪ These are variability process techniques, products, menu, items, and ingredients used.
Suppliers, ingredients, menu items, and specifications may change frequently.

The following is a partial listing of the types of businesses that are usually considered part of
the retail and food service industries:

▪ School canteen;

▪ Health care facilities;

▪ Bakeries and pastry shops;

▪ Coffee shops;

▪Bed and breakfast operations;

▪ Markets

▪cafeterias

▪ Meal services for home-bound persons;

▪ Camps (recreational, children’s, etc.);

▪ Mobile food carts;

▪Casinos;

▪Penal institutions;

▪Child and adult day care

▪Restaurants;

▪Church kitchens

▪Commissaries;

▪Community fund raisers;

▪Convenience stores;

▪Fairs;

▪Food deliveries;

▪Food tracts;

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▪Food banks;

▪Grocery stores;

▪Snack bars;

▪Temporary outdoor events; and

▪Vending machines

D. The process approach (HACCP)

Traditionally, HACCP plans are food product- specific and intended for manufacturing
plants. The practical applications of HACCP had been explored to grocery stores,
restaurants, and others retail and food service operations. Applying the seven HACCP
principles to retail level would be challenging as the system has to stay true to the
definitions of HACCP, yet still make the principles useful to an industry that
encompasses as a very broad range of conditions. Through this exploration, HACCP
principles have been slightly modified to apply to the varied operations found at retail.
As compared to one product at a time, in retail and food service operations, foods of all
types are group together to produce the final product. This makes a different approach
to the hazard analysis necessary. Conducting the hazard analysis by using the food
preparation processes common to a specific operation is often more efficient and useful
for retail and food service operators. As define by Food And Drug Administration (2006),
this is called the” Process Approach” to HACCP. The process Approach can best be
described as dividing the many food flows in an establishment into broad categories
based on activities or stages in the flow of food though your establishment, then
analyzing the hazards, and placing managerial controls on each grouping.

E. The Three Food Preparation Processes Based on the Flow of Food Commonly Used in
retail and Food Service Establishments.
Most food items produced in a retail or food service establishment can be
categorized into one of the three preparation processes based on the number of
times the food passes through the temperature danger zone between 41◦F(5◦C) to
140◦F (60◦C):

Process1: Food Preparation with No Cook Step, i.e., salads

Example flow: Receive- Store- Prepare-Hold-Serve

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 (Other food flows are include in this process, but there is no cook step to destroy
pathogens).

Process 2: Preparation for Same Day Service, i.e., grilled foods

Example flow: Receive-Store-Prepare-Cook-Hold-Serve
(Other food flows are included in this process, but there is only one trip through the
temperature danger zone).
Process 3: Complex Food Preparation, i.e., gravies
Example flow: Receive -Store-Prepare-Cook-Cool-Reheat-Hot Hold-Serve (Other food
flows are included in this process, but there are always two or more complete trips
through the temperature danger zone.

Critical Control Point

 Critical control point (CCP) is a step in the food production process where preventative
measures can be applied to prevent, reduce or eliminate a food safety hazard, such as bacterial
growth or chemical contamination. Critical control points exist at every stage of the process,
from purchasing ingredients to the moment the product is consumed.

How to identify critical control points

To identify the critical control points in your food business, you must first identify all of the food
safety hazards that could reasonably occur. Food safety hazards are classified as biological,
chemical or physical, but a particular agent often poses multiple hazards. For example, a hair in
your soup is both a physical hazard and a biological hazard, because the hair will be teeming
with bacteria and other microorganisms.

To identify the critical control points in your food business,

you must first identify all of the food safety hazards that could
reasonably occur. Food safety hazards are classified as
biological, chemical or physical, but a particular agent often
poses multiple hazards. For example, a hair in your soup is
both a physical hazard and a biological hazard, because the
hair will be teeming with bacteria and other microorganisms.
Typically, that goes something like this:
purchasing
receiving

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 storing
preparation
cooking
plating
serving
In between each of these steps, you or your Food Handlers perform critically important tasks
that are absolutely essential to ensuring the safety of the food. Using the example above (a
grilled chicken sandwich), some of those critically important tasks would include:

Storing raw chicken in your refrigerator at a temperature of 5°C or below to slow

down the growth of bacteria
Cooking chicken to a minimum internal temperature of 75°C to kill bacteria

In short, a critical control point is a task that must be done to prevent, reduce or
eliminate a food safety hazard. Other tasks related to the preparation of a dish may
not be critically important for safety (e.g., garnishing or visual presentation of food),
and therefore are not critical control points. If skipping the step won’t hurt anybody
or make them sick, you can be reasonably sure it’s not a CCP.

Critical control point decision trees

One strategy that can be used to help identify critical control points in your food
business is a decision tree. CCP decision trees can be helpful for you to visualize and
identify the food safety hazards that exist in your business, but they aren’t a
mandatory requirement of a Food Safety Program.
Critical control point decision trees are basically flow charts. After making a list of all
the steps in your food production process, you can use the CCP decision tree to
determine whether or not that step is, in fact, vital for food safety.
Example I of a CCP Decision Tree

CCP Decision Tree: A sequence of questions to assist in determining whether a

control point is a CCP.

Important considerations when using the decision tree:

-The decision tree is used after the hazard analysis.

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 -The decision tree then is used at the steps where a hazard that must be addressed
in the HACCP plan has been identified.

- A subsequent step in the process may be more effective for controlling a hazard
and may be the preferred CCP.

-More than one step in a process may be involved in controlling a hazard.

-More than one hazard may be controlled by a specific control measure.

Figure 1.

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 Study Questions

1. Why is there a need to establish a food safety management system in retail and
service establishment?
2. What are the steps to follow in setting up a process approach to HACCP?
3. When a menu is being prepared, what foods should be identified for
flowcharting? Justify your answer.
4. What is a critical control point? Provide some examples.

Book: Risk Management as Applied to safety Security, and Sanitation

By Benigno Glenn R. Ricaforte, Ph., RMicro, CGSP
Reil G. Cruz, Ph.D

Website: https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-
principles-application-guidelines

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