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HACCP - What Is It?: Food Safety Management
HACCP - What Is It?: Food Safety Management
HACCP - What Is It?: Food Safety Management
identify hazards
identify CCP’s
establish critical limits
establish monitoring procedures
establish corrective actions
establish verification procedures
documentation and records
HACCP 2
identify hazards
22 Dec 07 HACCP 3
identify CCP’s
A critical control point is a step at which
control can be applied and is essential
to prevent or eliminate a food safety
hazard, or reduce it to an acceptable
level. The determination of a CCP can
be facilitated by the application of a
decision tree, such as the one given in
Appendix IV.
22 Dec 07 HACCP 4
establish critical limits
Each control measure associated with a
CCP must have an associated critical
limit which separates the acceptable
from the unacceptable control
parameter.
22 Dec 07 HACCP 5
establish monitoring procedures
Monitoring is the scheduled
measurement or observation at a CCP
to assess whether the step is under
control, i.e. within the critical limit(s)
specified in Principle 3.
22 Dec 07 HACCP 6
establish corrective actions
when monitoring at a CCP indicates a
deviation from an established critical
limit.
22 Dec 07 HACCP 7
establish verification
procedures
Such procedures include auditing of the
HACCP plan to review deviations and
product dispositions, and random
sampling and checking to validate the
whole plan.
22 Dec 07 HACCP 8
documentation and records
22 Dec 07 HACCP 9
Food Safety - is it expected?
Your customer/consumer expects that your
product is
Free from microbial contamination
22 Dec 07 HACCP 10
What Causes Food Safety
Incidents
direct causes include biological / physical
/ chemical hazards
indirect causes are the result of
managerial and employee deficiencies
company needs to address changes in
people’s behavior to prevent
reoccurrence → have the right attitude!
22 Dec 07 HACCP 11
How can We Achieve Better Food
Safety in our Product
Think about the best way to do things
right
Implement a HACCP plan that protects
food going through our plant
Tackle underlying causes of
food contamination
Have a clean and sanitary
environment
22 Dec 07 HACCP 12
Why do we worry about Food
Safety?
Consumers / buyers / governments
demand that we produce safe food
Recalls are expensive → can cost jobs
We can get sick
our families: children, parents - not some
unknown person in a far away place
22 Dec 07 HACCP 13
How do we achieve food safety in
our product?
Be aware of food hazards
Biological / chemical / physical
Keep out / minimize food hazards
Develop system to ensure food safety in
product
22 Dec 07 HACCP 14
Managing Food Safety
Managing Food Safety is most
effectively done through the
implementation of a HACCP system
utilizing documented references to meet
the requirements of BC CDC
BC Food Act and regulations
22 Dec 07 HACCP 15
Brief history of HACCP
HACCP was developed by Pillsbury for
the NASA space program in the 1970’s
Codex Alimentarius (FAO) has developed
it for international use
Canada refined it in 1992 as the
Food Safety Enhancement Program
(FSEP)
22 Dec 07 HACCP 16
What is HACCP?
Hazard Analysis
What are Hazards?
Where can they be found?
How can they be controlled?
Critical Control Points
How do we control hazards?
CCPs – measuring product acceptabilty
22 Dec 07 HACCP 17
Food Safety Hazards
Potential hazards can include:
Biological
Microorganisms: bacteria / yeasts / molds /
viruses
insects
Chemical
Cleaners
Lubricants / fuel / hydraulic fluid / coolants
pesticides
Physical
Glass / plastic / wood / rocks
Metals
22 Dec 07 HACCP 18
What is a food safety
management system?
A food safety mgt system helps the process
& people to produce a safe product by
controlling hazards
A food safety mgt system needs:
Effective procedures
Delegated responsibilities
Trained people
22 Dec 07 HACCP 19
What are the components of a
food safety program?
Programs supporting food safety in the following
areas:
Sanitation and Pest Control
Preventive Maintenance
Traceability / Recall Program
Making employees more knowledgeable
Employee Training
Doing things right the first time
Standard Operating Procedures
Policies
22 Dec 07 HACCP 20
Food Safety Management
System
Good Manufacturing Practices (GMP) /
Prerequisite Programs
must-do / should-do
Operational controls and Standard Operating
Procedures (SOP)
HACCP Plan(s) for product(s)
Critical Control Points (CCP) must do
Review / verification procedures
Self-inspection or audit
Government inspection or audit
22 Dec 07 HACCP 21
What are Prerequisite
Programs?
They are the foundation of a
food safety management
system:
1. Premises
2. Transportation and Storage
3. Equipment
4. Personnel
5. Sanitation and Pest Control
6. Recall / Traceability
22 Dec 07 HACCP 22
Having effective Prerequisite
Programs
Well maintained premises
Proper receiving / storage / shipping practices
Sanitation and pest control programs
Well maintained and correctly operated
equipment
Properly trained employees
Tracking/Recall program
22 Dec 07 HACCP 23
Critical Control Points (CCP)
Control Point - A step in the process
where the product can be stopped and
a measurement taken
Critical Control Point
Measurement is taken to determine if
product is acceptable or not
Has corrective actions that:
Bring the process back to acceptablity
Takes care of product that is unacceptable
22 Dec 07 HACCP 24
What is IndianLife Foods doing
about HACCP?
Developing a HACCP-based plan for each
product with CCPs
Developing Prerequisite Programs
Providing employee
training
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HACCP and the employee
Observe Good Manufacturing Practices
Know Critical Control Points
Who is responsible?
Why is it a CCP?
Monitoring procedure
Frequency of monitoring
Keep records as required
22 Dec 07 HACCP 26
Responsibility for record
review
Plant management /
supervisors
Government
inspectors
22 Dec 07 HACCP 27
Next steps
Know your job
Work together with supervisors and
inspectors – be part of the HACCP team
Follow written procedures
Prove it !
22 Dec 07 HACCP 28