The 7 Principle

of HACCP
Hazard Analysis and Critical Control Points
(HACCP), refers to a systematic approach to food
safety that is focused on prevention. This system
requires that potential risks are identified and controlled
at specific points during the food production or handling
process.
 The Goal of HACCP

BIOLOGICAL CHEMICAL PHYSICAL

Any pathogens from food that is Substances that are either naturally These are objects that can cause
ingested by human. This usually present or added to food during injury to the consumer.
causes illness or diseases. production
 Benefits of HACCP
1. 2. 3.
• It helps the • Food • The system
establishment managers to helps
produce and identify any accurately
provide good causes of food describe the
and safe food. borne disease. overall
condition of
the food
establishment.
 Hazard Analysis Identify CCP
Identify the Critical
Limtis
7
PRINCIPL
Record Keeping
ES OF
HACCP Establish Procedure to
Monitor CCPs

Establish Procedure to
Verify HACCP System is Establish Corrective Action
working (monitoring showed exceed in CCP)
Principle 1
Principle 1

HAZARD
ANALYSIS
Risk is estimated. The severity of a hazard depends on
the seriousness of the consequences or risks.

Health hazards Qualitative/ Growth of Possible cross

to consumer in quantitative pathogens contamination
relation to food evaluation of during food during food
quality risk potentially processing/ processing/
present production production
Principle 2
Principle 2

Identify Critical Control

Point
Risks are rated according to possible severity. Each
control point is determined to ensure prevention,
elimination and decrease of hazards to acceptable
levels.
 F.A.T.T.O

.M

Contr
ol
Level of Control Points
Points SOP are
CCP
QCP
RCP
implemented
CP
Principle 3
Principle 3

Establish Critical
Limits
Establish lower and upper critical limits and
should be specific.
Criteria Frequently used for Critical Limits

Time – limit the amount of time the food is

in the temperature Danger Zone.

Temperature – keep potentially hazardous food below or

above room temperature. Keep hot food hot and cold food cold.

Acidity – make sure that the pH level is at the level that

will not support bacterial growth.
Principle 4
Principle 4

Establish Procedure
to Monitor CCPs
Monitoring is a critical part of a HACCP System. It
provides written documentation that provides a
verification if HACCP is working
Principle 5
Principle 5

Establish the
Corrective Action
If critical limit exceeded, make a
corrective action immediately.
Principle 6
Principle 6

Establish Procedures that

Verify that HACCP System is
working
Go through the phases of verification process.
 2 Phases of Verification Process

1 2

Verify the critical limits established Verify that the overall HACCP plan is
for CCP that will prevent, eliminate functioning effectively.
or reduce hazards to acceptable
levels.
Principle 7
Principle 7

Establish an Effective Record

Keeping System for HACCP
System
Write down and keep everything updated.
1. List down the HACCP Team Members and their
responsibilities.
2. Description of the food products and its intended use.
3. Flow diagram of the food preparation steps with CCP
noted.
4. Hazard associated with each CCP preventive measure.
5. Critical Limits.
6. Monitoring Systems.
7. Corrective plans for deviation from critical limits.
8. Record keeping procedure.
9. Procedure for verification of the HACCP System.
Assignment:

Look up one international and one

Local HACCP accrediting Body
and briefly discuss what are the
qualifications they require for a
food establishment to get certified.
Thank you!