Professional Documents
Culture Documents
Haccp 1625919237
Haccp 1625919237
Haccp 1625919237
Lecture: 11
By the end of the lecture you will:
Arabia.
What is the HACCP?
HACCP is a system that identifies, assesses, and controls the biological, chemical, and physical
hazards that are associated with food production or practice to prevent potential problems before
they happen.
By monitoring and controlling major food risks, such as microbiological, chemical and physical
dangers, the industry can better assure consumers that the products are safe.
• 1998: HACCP becomes mandatory for large meat and poultry manufacturers.
• 1999: HACCP becomes mandatory for small meat and poultry manufacturers.
• 2000: HACCP becomes mandatory for very small meat and poultry manufacturers.
• 2002: The juice HACCP regulation begins to be mandatory for processors, small businesses,
and very small businesses.
HACCP
Hazards Critical Control Point (CCP)
Biological: harmful microorganisms
Identifiable point in the production chain
where a hazard may occur.
Production
Retail and
Processing food service
Transport
HACCP plan
• To develop a HACCP plan:
• The team should represent engineering, production, sanitation, and quality assurance.
• Larger companies can have teams of seven or eight people while small companies may have
teams as small as two or three people.
• The HACCP coordinator should have responsibility for the whole HACCP program and be the
team leader.
Step 2: Describe the Product and its Method of Distribution
• The step can contain a short description of how the process happens and/or how the product
is produced or prepared.
• This will help to minimize the potential hazards that might occur.
• To describe the product, the company should answer the following questions:
• 1. Common Name/Description:
• 2. Process Description:
• 3. How is it to be used?
• 4. Type of Package?
• 5. Length of shelf-life; at what temperature?
• 6. Where will it be used?
• 7. Labeling instructions:
• 8. Is special distribution control needed?
Step 3: Develop a Complete List of Ingredients and
Raw Materials
• The ingredients and raw materials will help to focus on potential hazards in the
meat product produced.
• It also shows that plant management can successfully implement the HACCP plan.
Seven principles of HACCP implementation
1. Hazard analysis
2. Determine the Critical Control Points (CCP)
3. Establish critical limits
4. Critical Control Point (CCP) monitoring
5. Corrective actions
6. Establish verification procedures
7. Record keeping procedures
1. Hazard Analysis
The first step involves identifying any
hazards that must be prevented, eliminated
or reduced to acceptable levels.
All potential hazards, from the receipt of raw
materials to the finished product, must be
considered.
A hazard must be controlled if it is likely to
occur, and/or likely to result in an
unacceptable risk to consumers.
2. Determine the Critical Control Point (CCP)
Identifying the Critical Control Point
(CCP) at the steps to prevent or
eliminate a hazard or to reduce it to
acceptable levels.
3. Establish Critical Limits
A critical limit is a maximum or minimum value to which a
biological, chemical or physical limit must be controlled at
a CCP.
6. Verification Procedures
Verification procedures are those activities, other than
monitoring CCPs, that verify the HACCP plan and show
the system is operating accordingly.
These records could be included in the development of the HACCP plan, CCP
monitoring, corrective actions or verification activities.
The design and running of the HACCP structure should be reviewed whenever the
food operation is changed.
The system should be reviewed (e.g. once a year) even when there have been no
changes.
HACCP in Administration of TPN Formula
Steps to reduce formula contamination:
1. Before opening can of formula, carefully clean the can opener and lid.
2. Opened cans or mixed formula should be stored in clean, closed container.
3. Refrigerate unused portion of formula immediately.
1)Hang no more than 8 to 12 hours supply of formula for open system and 36
to 48 hours for closed one.
2) Discard any formula remaining after that time and add fresh formula using
new feeding container and tube.
HACCP Certificate Provider