Module 09 Lecture 03

HACCP - recapitulation
and interactive student exercise

S0903 1 2000
 The HACCP System

Identification
Identification Determination
Determination Specification
Specification
of
of HAZARDS,
HAZARDS, of
of CRITICAL
CRITICAL of
of CRITICAL
CRITICAL
assessment
assessment CONTROL
CONTROL LIMITS
LIMITS
of
oftheir
their POINTS
POINTS forfor indicating
indicating
SEVERITY
SEVERITY control of
control of effectiveness
effectiveness
and
and RISK
RISK identified
identifiedhazards
hazards of
ofcontrol
control

Execution
Executionof of Establishment
Establishment
VERIFICATION CORRECTIVE
CORRECTIVE and
and
VERIFICATION ACTIONS implementation
of
ofthe
thesystem
system ACTIONS implementation
when
whencritical
critical of
of MONITORING
MONITORING
limits
limits arenot
are notmet
met procedures
procedures

Establishment
Establishmentand
and
use of documentation
use of documentation
and
andRECORD
RECORDKEEPING
KEEPING
systems
systems
S0903 2 2000
 HACCP
Information needed to answer
decision tree questions

Q1. Could the raw material contain

the hazard at dangerous
levels ?
What organisms are associated with raw
materials, at what levels ?
If we do not know, we must investigate -
i.e: analyse the material.

S0903 3 2000
 HACCP
Information needed to answer
decision tree questions
Q2. Will further processing / handling
( including correct consumer
use )
remove the hazard or reduce it to
a safe level ?
What extrinsic factors influence the survival
and growth of the organism(s) in question ?
If not known, experiments are done to
investigate the fate of the organisms under the
process conditions and those expected during
preparation, including possible abuse
S0903 4 2000
 HACCP
Information needed to answer
decision tree questions

Q3. Is the formulation / composition

of
the intermediate or final product
essential to prevent unacceptable
increase of the hazard ?
What intrinsic factors affect the growth of
organism(s) in question ?
If not known, experiments must be done
to investigate the behaviour of organisms
in the food.
S0903 5 2000
 HACCP
Information needed to answer
decision tree questions

Q4. Is (re)contamination possible ?

Is increase of hazard possible ?

What flora may be on surfaces in contact

with the food and in the environment?
What sources of contamination are in the
environment surrounding the production /
preparation area ?
If not known, investigate ecology.

S0903 6 2000
 HACCP
Information needed to answer
decision tree questions
Q5. Will further processing / handling
(including correct consumer use)
remove the hazard ?
Q6. Is the process stage intended to
eliminate or reduce the hazards to
safe levels ?
What intrinsic factors affect the
microorganism(s) in question ?
If not known, investigate.
S0903 7 2000