HAZARD ANALYSIS CRITICAL

CONTROL POINT (HACCP)

SYSTEM
• HACCP is used in the food industry to identify potential food safety
hazards, so that key actions, known as Critical Control Points, can
be taken to reduce or eliminate the risk of the hazards.
• Being applied to other industries aside from food, such as cosmetics
and pharmaceuticals.
 THE HISTORY OF HACCP
• Is a systematic approach to hazard identification, assessment of risk, and
control. It is used by many facilities in the food industry to ensure that all
food that is consumed is safe to eat.
• HACCP originated in the 1960’s, when the National Aeronautics and
Space Administration (NASA), the Pillsbury Company, and the U.S. Army
Laboratories collaborated together to provide safe food for upcoming
space expeditions. It was decided that NASA’s engineering management
requirements, Critical Control Points, would be used as a guideline for
this food safety initiative.
• After the success of NASA providing safe food for their space expeditions,
Pillsbury had a recall on a product called FARINA, which is a cereal used in
infant food.

• HACCP Highlights
• Assures safe production of foods with its pro-active system.
• Emphasizes prevention rather than inspection.
• Addresses all types of hazards; microbiological, physical and chemical.
• Can be integrated into a more general quality assurance plan.
• Can be implemented in tiny, small, medium, and large scale of enterprises.

HACCP begins with a concept called the “flow of food”. This term means that
process of purchasing, receiving, storing, preparing, cooking, holding, serving,
cooling, and reheating food in food service operation.
Procedures must be reached when any of the following occurs:
• Recipe changes
• Cooking equipment changes
• Preparation changes for quantity

There will be different food safety hazards caused by factors such as:
• Menus
• Available working place
• Type and condition of equipment used
• Selection and supply of ingredients used
• Process used for preparation, production, and service of foods; and Standards of
food hygiene practices employed in the operation
Benefits of an HACCP-Based Food Safety
Management System
• Process Based System – business will benefit from a clear definition of
processes and procedures.
• Customer Confidence – a controlled food operating environment with an
effectively implemented and applied food safety system.
• Risk Management – it is use a systematic approach covering all aspect of
food production.
• Management responsibility – it enables the management to demonstrate the
air commitment in the food chain, customers, and enforcement agencies.
• Records – it allows investigators to see how well a firm is complying with food
safety laws over a period of time rather than how well it is doing on any given day.
• Legal Protection – it has been widely accepted that HACCP – based System present
the food industries with the most effective management tool to enable the production
and supply of safe food.
• Trading Benefits –HACCP based approaches are beneficial to companies seeking to
meet customer and legal requirements in domestic and export markets.
• Alignment with Other Management System – this combination provides a hazard
analysis approach with prerequisite programs along with a framework to manage a
food safety system
 Pre-requisite Program
• A prerequisite program (PRP) in food safety is a system that provides
the basic conditions to operate in a safe environment for the production of
wholesome food. These programs can be treated as the foundation of
every succeeding food safety plan.
• Prerequisite programs are composed of basic food handling practices and
manufacturing procedures that promote safety and good sanitary
condition. These conditions address basic food safety issues without the
need for complex monitoring records.
 Education and Training
• The management and employees the importance of their role producing
safe food, this should include information on how control food borne
hazards related to all stages of food chain. It is important to recognize the
employees must first understand what HACCP is and then learn the skills
necessary to function and make it properly.
Developing an HACCP Plan
• Assemble the HACCP Team - It is the team's responsibility to develop the
HACCP plan. The team should be multi disciplinary and include individuals
from areas such as engineering, production, sanitation, quality assurance, and
food microbiology.
• Describe the food and its distribution - The method of distribution should
be described along with information on whether the food is to be distributed
frozen, refrigerated, or at ambient temperature.
• Describe the intended use and target consumer of the food – describe the
normal expected use of food. The target consumers maybe the general public
or particular segment of population.
• Develop a flow diagram which describes the process – the purpose of a
flow diagram is to provide a clear, simple outline of the step involved of the
process.
• Verify the flow diagram – the team should review of the operation to verify
the accuracy and completeness of the flow diagram.
 7 Principles of in an HACCP System
• Conduct a Hazard Analysis - identify and assess potential biological,
chemical, and physical hazards in the entire food production process. This
includes hazards related to raw materials, processing steps, equipment,
and handling.
• Determine Critical Control Points (CCPs) - are specific points in the
production process where control measures can be applied to prevent,
eliminate, or reduce hazards to an acceptable level. The identification of
CCPs is based on scientific knowledge and experience.
• Establish Critical Limits - establish specific critical limits, which are measurable criteria or
values that indicate whether a process is under control. These limits define the boundaries for
safe operation at each CCP.
• Establish Monitoring Procedures - develop monitoring procedures to regularly observe and
measure processes at the CCPs. These procedures help ensure that the critical limits are met
and that the process remains under control.
• Establish Corrective Actions - define corrective actions that should be taken when
monitoring reveals that a CCP is not within its critical limits. Corrective actions are designed
to bring the process back under control and prevent unsafe products from entering the market.
• Establish Verification Procedures - verification involves validating that the HACCP plan is
effective and being followed correctly. This includes reviewing records, conducting audits,
and testing products to confirm that they meet safety requirements.
• Establish Record-Keeping and Documentation - maintain accurate and detailed records of
the HACCP plan, including hazard analyses, CCPs, critical limits, monitoring results,
corrective actions, verification activities, and more. Documentation is essential for
accountability and compliance.
A. A summary of the Hazard analysis, including the rationale for determining
hazards and control measures.
B. The HACCP Plan
1. Listing of HACCP team and assigned responsibilities
2. Description of the food, its distribution, intended use, and target consumers
3. Verified flow diagram
4. HACCP plan summary table that includes information for:
5. Steps in the process that are CCPs
6. The hazard(s) of concern
7. Monitoring
8. Corrective actions
9. Verification procedures and schedule
10. Record-keeping procedures
*a brief summary of positions responsible for the activity and the procedures, as well
as the frequency, should be provided.
Example HACCP Plan Summary
CCP Hazards Critical Monitoring Corrective Verification Records
Limit(s) Actions

C. Support documentation such as validation record

D. Records that are generated during operation of the plan