HACCP Part 1
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The document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It discusses the history and development of HACCP, outlines the seven principles of HACCP, and describes the key steps in developing and implementing a HACCP plan including conducting a hazard analysis, identifying critical control points, establishing monitoring procedures, and documenting the system. The document also defines biological, chemical and physical hazards and provides examples of common food safety hazards at different stages of the food chain.
HACCP Part 1
- 2. What is HACCP? H HAZARD A ANALYSIS & C CRITICAL C CONTROL P POINTS A method, internationally accepted to manage and minimize risk associated with food production
- 3. Applicable from farm to fork Common sense approach towards food safety Essentially a preventive system than corrective system Addresses chemical, physical and biological risk What is HACCP?
- 4. History of HACCP Pioneered by Pilsbury company in 1960’s for the U.S space research program NASA required food with ‘zero risk’ for their astronauts. It is not a "zero risk" system, but is designed to reduce food safety hazards to a minimum.
- 5. Codex Alimentarius Prepared jointly by “WHO” and “FAO” The purpose of Codex Alimentarius is : "To guide and promote the elaboration and establishment of definitions and requirements for foods, to assist in their harmonisation and, in doing so, to facilitate international trade"
- 6. WHY HACCP? Historically we always say "Quality costs money," while our competition overseas has been saying, "Quality makes money." And they´ve been proving it.
- 7. Why HACCP Cost effective, logical, common sense approach to minimise risk of hazards Prevents food borne illnesses Easier and tension free life Enhances Customer satisfaction
- 8. Benefits Reduction in contamination risk Reduced recalls/product destruction Market protection Preferred supplier status Greater professionalism Improved marketability Conformance to international practice
- 9. Seven Principles of HACCP Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures. Principle 5: Establish corrective actions. Principle 6: Establish verification procedures. Principle 7: Establish record-keeping and documentation procedures.
- 10. How safe is your Food?
- 11. How safe is your Food?
- 12. How safe is your Food?
- 13. What is a Hazard? Any factor present in the product, which can cause harm to the consumer either through injury or illness. ‘ A biological, chemical or physical property, which may cause a food to be unsafe for human consumption’
- 14. Different “HAZARDS” Biological Hazard Chemical Hazard Physical Hazard
- 15. Biological Hazards Bacteria :- of most concern Gram negative :- Salmonella, Shigella, Escheria coli, Campylobacter jejuni,Vibrio parahaemolyticus Source :- intestine & faeces of man, animal and birds, soil, water, infested raw material, raw milk, poultry and shellfish. Common diseases :- Gastroenteritis, Dysentery, Typhoid, Bloody diarrhea
- 16. Biological Hazards Bacteria :- of most concern Gram Positive :- Clostridium botulinum, Clostridium perfringes, Bacillus cereus,Staphylococcus aureus, Listeria monocytogenes. Source :- soil, water, vegetation, marine sediments, animal feaces. They form heat resistant spores, anaerobic organisms. Common diseases :- Poisonous toxins which are lethal and cause paralyses.
- 17. Biological Hazards Viruses :- Hepatitis A, SRSV, Norwalk virus. Sources : animal Man Man Causes viral gastroenteritis, explosive vomitting Fungal Mycotoxins Aspergillus flavus, Fusarium, Mucor Aflatoxins, Patulin, Ergot, Tricothenes Causes carcinogenic effect, heamorrhages, oedema, gangrene, acute vomitting.
- 18. Biological Hazards Parasites and Protozoa Flatworms, tapeworms, flukes, (Taenia saginata, Trichinella spiralis, Clonorchis sinesis. Source : Under processed infected meat, pork, beef, fish
- 19. Chemical Hazards Main sources include: Food chemicals Colours, flavours, preservatives, etc Plant chemicals Toxic metals, Cleaners, sanitisers, oil, petrol, etc Agricultural chemicals Fertilisers, fungicides, pesticides, antibiotics, growth hormones, etc Naturally occurring toxicants Mycotoxins, histamine, ciguatera, poisonous shellfish, etc
- 20. Physical Hazards Glass, Metal, Stones, Wood, Plastic, Pests Mainly enter due to negligence.
- 21. Pre-requisite program Premises Receiving/storage Equipment performance/maintenance Training & hygiene Sanitation & pest control Health & safety recalls
- 22. Understanding Control points Control measures Control measures are any means taken to prevent, eliminate or reduce hazards. Control measures that are absolutely essential must be applied at key points…….Known as CCPs
- 23. Critical Control Points (CCPs) A CCP is a key point where a step can be taken to prevent, eliminate, or reduce a food safety hazard. Loss of control at this point may result in a health risk.
- 24. Seven Principles of HACCP Conduct a hazard analysis Determine critical control points (CCPs) Establish critical limits Establish monitoring procedures Establish corrective actions Establish verification procedures Establish record keeping and documentation procedures
- 25. Preliminary Steps Assemble a HACCP team The team should be multi-disciplinary Include people who are familiar with actual operations Have the required knowledge and authority to implement changes
- 26. Preliminary Steps Describe the product. Includes Product description Composition Method of preservation Packaging Storage conditions Distribution Intended use and consumers Preparation
- 27. Preliminary Steps Flow chart all processes Should include all steps Will be used in the hazard analysis process and to develop HACCP plans Verify the flow charts Check for accuracy and completeness Develop traffic flow diagrams Identifies possible contamination points
- 28. Hazard Analysis Hazard identification Identify all hazards Use the process flow charts as a basis but also include all influencing or contributing factors eg formulation, storage, end use, distribution etc Include potential hazards