Module 09 Lecture 01

HACCP
the system and definitions

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 HACCP

If we know which factors affect the activities of

microorganisms, we can predict when hazards might
arise and also prevent or control the hazards.

This is the underlying concept of the

Hazard Analysis and Critical Control Point approach
to designing and building safety into foods.
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 Traditional food safety
assurance system

 GMP / GHP
for safe food production

plus
 End - product testing
for obtaining assurance of safety

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 Traditional food control

 Inspection for compliance with

GHP / GMP

plus

 End-product testing

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 Food safety assurance

Good Manufacturing Practice

+
Good Hygienic Practice
=
necessary but not sufficient

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 The HACCP System
Identification Determination Specification
of HAZARDS, of CRITICAL of CRITICAL
assessment CONTROL LIMITS
of their POINTS for ensuring
SEVERITY control of effectiveness
and RISK identified hazards of control

Execution of Establishment
VERIFICATION CORRECTIVE and
ACTIONS implementation
of the system when critical of MONITORING
limits are not met procedures

Establishment and
use of documentation
and RECORD KEEPING
systems
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 Hazard

A biological, chemical, or physical

agent in, or condition of, food
with the potential
to cause an adverse health effect

Codex Alimentarius, 1997

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 Hazards and sources of
hazards

The unacceptable presence of a

Biological Raw materials

Semi-finished
Chemical contaminant in product

Finished
Physical
product

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 Hazard analysis

Identify unacceptable
Line environment
Growth or
production line
of
microorganisms
in
Semi-finished
Survival or finished
product
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 Hazard analysis

Identify unacceptable (re)contamination of

Semi-finished Biological
products agent

Chemical
by agent

Finished Physical
products agent
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 Concern

CHANCE
S
E
Severity
V
E ++ +++ Magnitude, seriousness
R
I Chance
T
Y
+ ++ Likelihood of occurence

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 Control measures

Actions and activities

that can be used
to prevent or eliminate
a food safety hazard
or reduce it to an acceptable level

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 Critical Control Points

 Raw materials
 Locations At which controls
 Practices can be applied to
 Procedures
 Processes

Eliminate / Prevent (CCP1) or

Minimize / Reduce (CCP2)
Hazards
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 Critical limit

A value which separates

acceptability
from
unacceptability

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 Target value

A value or characteristic
of a physical, chemical or biological nature
which is used to assure that
critical limits are met

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 Monitoring

Checking the effectiveness of

the control at a CCP

It involves systematic
 Observation
 Measurement
 Recording

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 Corrective actions

 Actions to be taken when

the results of monitoring at the
CCP indicate a loss of control

 Should ensure that only safe products

reach the consumer

 Should prevent the event from

occurring again.
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 Verification

Checking the effectiveness

of

HACCP

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 HACCP Data Sheet

Raw Control Critical Monitoring Corrective

Hazards
Materials Measures Limits procedures Actions

Process Control Critical Monitoring Corrective

Hazards
step Measures Limits procedures Actions

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 Objectives of the HACCP system

Prevention of foodborne illness

More efficient Reduced

Reduced costs
quality assurance losses related to
of food analyses
system product recall

Protection of reputation

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