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Awareness on HACCP
Anees Ur Rehman
Associate Consultant (Delta X Consultants)
HACCP 2

• Hazard Analysis and Critical Control Point

• First Developed by NASA in 1959
• It deals with Un-Intentional Hazards
• Became mandatory in European Union since
January 2006
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Food Safety:
Concept that food will not cause harm to the consumer
when it is prepared and/or eaten according to its
intended use.
Food Chain:
Sequence of the stages and operations involved in the
production, processing, distribution, storage and
handling of a food and its ingredients, from primary
production to consumption.
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Food Safety Hazard:
• Biological, chemical, physical or allergic agent in food, or
condition of food, with the potential to cause an adverse health
effect.
• The term “Hazard” is not to be confused with the term “Risk”.
• Hazards may be significant or non-significant
Terms and Definitions 7

• Hazard
• Risk
• PRPs
• OPRPs
• CCP
Hazard 8

Biological, chemical, physical or allergic agent in

food, or condition of food, with the potential to cause
an adverse health effect.
The term “Hazard” is not to be confused with the term
“Risk”.
• Hazards may be significant or non-significant
Potential Hazards 9

• Biological
• Microorganisms: bacteria / yeasts / molds /
viruses
• insects
• Chemical
• Cleaners
• Lubricants / fuel / hydraulic fluid / coolants
• pesticides
• Physical
• Glass / plastic / wood / rocks
• Metals
Food Allergens 10

• What is a food allergy?

• Food allergy refers to an inappropriate immune response to a
food constituent (almost always a protein), causing the food to
provoke an allergic reaction when it is eaten again.
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Risk:
It is a function of probability of an adverse health
effect(e.g. becoming diseased) and the severity of that
effect (death, hospitalization, absence from work etc.)
when expose to a specified hazard.
Risk= Probability* Severity
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• PRP’s (Pre-requisite Program) :

• PRPs are procedures & practices (Good manufacturing practices) that
address operational conditions providing the foundation for HACCP.
• These are general control measures, applicable across all food processing
areas
• Have aimed to maintained safe & hygienic environment
• PRPs do not control specific hazards or step in the process.
• Example:
• Cleaning & sanitization
• Personnel hygiene
• Training
• Pest Control
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• OPRP
ISO-22000 defines OPRP as a control measure identified
by the hazard analysis as essential in order to control the
likelihood of introducing food safety hazards and/or the
contamination or proliferation of food safety hazards in
the product(s) or in the processing environment

• CCP
A CCP is critical control point where control is
necessary to avoid the entrance of critical/significant
hazard in final product
Preliminary Steps in HACCP 14

• HACCP/ Food Safety Team (Cross Functional)

• Product Description
• Intended Use Identification
• Construction of Flow Diagram
• On-Site Verification/Conformation of Flow Diagram
HACCP Principles 15

• Hazard Analysis (Identification*Evaluation)

• Determine CCP
• Determine Control Limits/Acceptable Limits
• CCP Monitoring
• Corrective Actions
• Verification
• Record Keeping
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