HACCP

HAZARD ANALYSIS CRITICAL CONTROL POINT Prof. Louise Fielding

CONTEXT
HACCP is process based Food product Raw materials? Process? Finished product?

Prerequisite Programmes (PRPs) Decision Tree

Hazards

Associated with the manufacturing process

Associated with the environment

Risk Assessment
Significant Not Significant

HACCP go to CCP decision tree

Prerequisites

THE SEVEN PRINCIPLES OF HACCP

1. Conduct analysis 2. Identify critical control points (CCPs) 3. Establish target levels and critical limits

4. Establish monitoring system

5. Establish corrective action 6. Establish verification 7. Establish documentation
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THE THIRTEEN STAGES OF HACCP

1. Assemble a HACCP team (if relevant) 2. Describe the product/environment 3. Identify the intended use of the product 4. Construct a flow diagram

5. Confirm the flow diagram on site

6. Identify and list all relevant hazards and preventative measures

7. Identify CCPs using the decision tree

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THE FOURTEEN STAGES OF HACCP

8. Establish target levels and critical limits
9. Establish a monitoring system 10. Establish a corrective action plan

11. Establish verification procedures

12. Establish documentation and record keeping 13. Review the HACCP plan

PRINCIPLES & STAGES OF HACCP

HACCP Stages
1. Assemble a HACCP team (if relevant) 2. Describe the product 3. Identify the intended use of the product 4. Construct a flow diagram

Codex Principles

5. Confirm the flow diagram on site

1. Conduct a hazard analysis 2. Determine the critical control points (CCPs)

6. Identify and list all relevant hazards and associated preventative measures 7. Identify all CCPs using the decision tree

3. Establish critical limits 8. Establish target levels and critical limits

4. Establish monitoring systems for the identified CCPs

9. Establish a monitoring system 5. Establish corrective action that would be taken if the monitoring system highlighted that the CCP was out of critical limits 6. Establish verification procedures to confirm that the HACCP plan is working effectively 7. Establish documentation for ALL procedures and records that are part of the HACCP plan.

10. Establish a corrective action plan 11. Establish verification procedures

12. Establish documentation and record keeping 13. Review the HACCP plan

Need to plan:
Time Money

Get together historical documents:

Customer / patient complaints Specifications

Product flow diagram

Disease statistics Contact enforcement officers for advice
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S1. Assemble a HACCP team (if relevant)

Who should be on the team? How big should it be? How often should it meet? What are the meeting requirements?

Are adequate resources available?

Is the team sufficiently qualified?

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S2. Describe the product/environment

Composition

Processing
Storage and distribution Instructions for use

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S3. Identify the intended use of the product

Who is likely to purchase/use the product?

Are they in a high risk group of the population?

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S4. Construct a flow diagram

Flow of raw materials through the process to final product Floor plan is useful Also need to consider:

Personnel
Equipment Waste
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S5. Confirm the flow diagram on site

How? Walk the line Check that what you think is happening, is happening Shift patterns

Seasonal variations
Amend the flow diagram as necessary
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PRINCIPLE 1
Conduct a hazard analysis From the flow diagram of the steps in the process, identify and list the hazards and specify the control measures The table Hazard Analysis Spreadsheet can be useful

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Hazard Analysis
Analysis of hazards associated with each product Evaluation of procedures concerned with production, distribution, and raw materials List the type of problem (biological, chemical or physical) Appropriate preventive action necessary to keep the problem from occurring

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S6. Identify and list all relevant hazards and preventative measures
Thought shower
What are the potential hazards? Categorise according to type

Where do you get the information?

Are there any potential hazards in raw materials? Can they get in during the processing? Can they grow / multiply in the food?
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S6. Identify and list all relevant hazards and preventative measures
Are personnel a problem?

What are the sites of contamination?

What is the probability that the hazard will actually cause a problem?

What would be the severity of illness?

What are the preventative measures?
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S6. Identify and list all relevant hazards and preventative measures
Likelihood of hazard occurring
Severity of hazard Numbers potentially exposed to hazard

Vulnerability of exposed groups

Survival or multiplication of micro-organisms Production of toxins

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Likelihood
Frequent
Catastrophic Extremely high High

Likely

Occasional

Seldom

Unlikely

Severity

Critical Moderate Negligible

Medium
Low

Risk

Severity Catastrophic Total business failure due to food product contamination resulting in deaths Critical Major business damage due to food product contamination resulting in severe illness Moderate Minor business damage due to food product contamination, resulting in minor illness Negligible Very minor or rare business damage and illness

Likelihood Frequent Occurs often to individuals and the population is continuously exposed Likely Occurs several times and the population are exposed regularly Occasional Will occur and occurs sporadically in a population Seldom May occur and occurs seldom in a population Unlikely So unlikely you can assume it will not occur and occurs very rarely in a population

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PRINCIPLE 2
Determine the Critical Control Points A decision tree can be used for this stage

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Determine CCPs
The next and most important step is to determine the critical control points (CCPs) Decide if a processing step is a CCP A CCP decision tree, can be used to identify CCPs CCPs should be noted on the flow diagram as part of the HACCP documentation

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S7. Identify CCPs using the decision tree

Modified codex tree Keep records of decisions Professional judgement Use of known hazards lists Do not confuse control points

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Decision Tree

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