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HACCP Basic Course
HACCP Basic Course
Basic Course
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Objectives
•To understand the need for HACCP
•To understand the benefit of HACCP
•To understand the principles of HACCP
•To understand the management and resource
requirements
•To understand how to prepare a HACCP plan
•To understand how to implement a HACCP plan
•To understand how to document the system
•To understand how to ensure on going HACCP
compliance
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What Is HACCP?
•The Hazard Analysis and Critical
Control Point System
•A Preventative Approach
•A Powerful Product Safety
Management Technique
•A Proven and Structured Method
for Hazard Identification and
Control
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What Is a Hazard?
A Biological, Chemical or
Physical agent, in, condition
of, food with the potential to
cause an adverse health
effect.
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Biological Hazards
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Legislative Requirements
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Legislative Requirements
General Product Safety Directive ( 92/95EEC)
Producers shall:
“ Adopt measures commensurate with
the characteristics of the products
which they supply, to enable them to
be informed of risks which these
products might present and to take
appropriate action….”
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What Is the Risk?
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Definition of a Control Measure
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The HACCP Team
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Prerequisite Programmes
Well-planned prerequisite
programmes will effectively design
out generalised hazards that apply
to the whole operation, leaving
HACCP to deal with the specific
product-process hazards.
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What Is a Prerequisite
Programme?
Prerequisites are normally systems in their own
right and can be classified as the following;
•Quality Management Systems
•Good Manufacturing Systems
•Personnel (health screening) and Training
•Preventive Maintenance
•Calibration
•Pest Control
•Supplier Quality Assurance
•Traceability
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How to Do a HACCP Study
Define the Scope of the Study
•Classes of Hazard( Micro/Chemical/Physical)
•Process/Food chain segment
•Limits of study( define start and finish of the process)
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How to Do a HACCP Study
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How to Do a HACCP Study
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How to Do a HACCP Study
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How to Do a HACCP study
Establish corrective action
•The HACCP principle requires that corrective action is to be taken
when monitoring results show deviation from the critical limit(s) at
a CCP.
•The HACCP plan is therefore likely to have two levels of corrective
action, i.e. actions to prevent deviation and actions to correct
following a deviation.
•Corrective actions should be developed by the HACCP team and
should be specified on the HACCP Control Chart.
•Responsibilities must be assigned for corrective action both to
prevent and correct deviations.
•Senior management will be appropriate where the corrective
actions involve shutting down plant for periods of time or where
disposal actions are required.
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Putting the Plan into practice
•Validation of the HACCP plan – can it work, is the flow diagram accurate
to the process, have all hazards been accounted for?- obtain evidence
that the elements of the plan are effective.
•Training of all relevant personnel – Essential for effective HACCP
implementation, Awareness training for all staff, Specific training for CCP
monitors.
•CCP monitoring – the act of conducting a planned sequence of
observations or measurements of control parameters to assess whether a
CCP is under control.
•Reporting deviations from Critical Limits- records are essential to provide
evidence of safe food production, sign off and review procedures.
•Taking defined corrective actions- decide who is responsible and at what
level.
•Keep adequate records.
•Review and verify the HACCP.
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Maintaining the HACCP System
•Verification activities
HACCP Audits - A systematic and independent examination to
determine whether the HACCP plan is effective (validation) and
compliance with the documented HACCP plan ( verification).
Data Analysis and Review – Should be reviewed on a regular basis to
identify trends and allow improvements to be made.
•Maintenance activities
Keeping up to date with hazard issues – are better control measures
or monitoring procedures now available?
Ongoing Training – Ensures that new personnel understand the
HACCP system and their individual role.
Ensuring the HACCP plan continues to be current – manage any
changes in process or equipment to ensure the hazards/risks do not
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Any Questions?
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