HACCP verification and documentation
- 1. Sanno bano M.sc. Foodtechnology 22412FST018 PREPARATION OF HACCP DOCUMENTATION & RECORD KEEPING
- 2. What is HACCP ?
- 3. Why HACCP ?
- 4. Where can HACCP be used?
- 5. 5-Prelemenry steps in HACCP
- 6. Principles of HACCP • PRINCIPLE1: Conduct a hazard analysis. • PRINCIPLE2: Determine the Critical Control Points (CCPs). • PRINCIPLE3: Establish critical limit(s) for each CCP. • PRINCIPLE4: Establish a system to monitor control of the CCP. • PRINCIPLE5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. • PRINCIPLE6: Establish procedures for verification to confirm that the HACCP system is working effectively. • PRINCIPLE7: Establish documentation concerning all procedures and records appropriate to these principles and their application.
- 7. Definition • HACCP Plan: The written document that is based upon the principles of HACCP and that delineates the procedures to be followed to ensure the control of a specific process or procedure. • HazardAnalysis: The identification of any hazardous biological, chemical, or physical properties in raw materials and processing steps, and an assessment of their likely occurrence and potential to cause food to be unsafe for
- 8. • Critical Control Point (CCP): A point, step, or procedure in a food process at which control can be applied and as a result a food safety hazard can be prevented, eliminated, or reduced to an acceptable levels. • Critical limit: The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety
- 9. Principle-6 verification • Verification:The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan • Validation:Obtaining evidence that the elements of a HACCP plan are effective • Verification procedures should be developed for each CCP and for the overall plan
- 10. Verifying a HACCP plan • Verification should be undertaken by an appropriately qualified individual(s) • Verification should be undertaken: 1. At the end of a HACCP study 2. When there is a change in ingredient, process, etc. 3. When there is a newly identified hazard 4. At regular predetermined intervals
- 11. Importance of verification • Confirm that HACCP plan is correct in theory and practice Allows producer to challenge control measures • Part of continuous HACCP plan development that could include removal of unnecessary measures or introduction of new measures
- 12. Scope of verification activities •Verification activities cover: HACCP plan validation • Ensures that plan controls hazards if well applied HACCP system audits • Ensure that the plan is being applied as intended Equipment calibration • Assures accuracy of equipment and instruments used Targeted sampling and analysis • Confirms that product meets required specifications
- 13. HACCP plan validation • Validation assesses whether a HACCP plan identifies and controls all significant food safety hazards. This includes •Review of the hazard analysis • CCP determination •Validity of critical limits • Elements of HACCP adequate and appropriate • Review of deviation reports, audits reports, past validation reports • Review of new scientific information
- 14. HACCP audit • HACCP system audits are performed to compare the actual practices and procedures of the HACCP system with those written into the HACCP plan • On-site observation aims to ensure: • Product description and flow chart are accurate • Monitoring is performed as required • Records are filled out accurately • If deviations have occurred, these have been dealt with appropriately
- 15. Conclusion • Equipment calibration • • Calibration involves checking the instrument against a standard under realistic conditions Calibration of CCP monitoring equipment is essential • If this equipment is not performing according to the established standard, the CCP is considered to have been out of control since the last documented • calibration • Instrument stability and calibration frequency • must correspond • Calibration involves checking the instrument against a standard under realistic conditions Calibration of CCP monitoring equipment is essential • If this equipment is not performing according to the established standard, the CCP is considered to have been out of control since the last documented • calibration • Instrument stability and calibration frequency
- 16. Regulatory verification • Verification should be a routine part of regularly scheduled government inspections: • •To ensure adequate consumer protection • • Support to food industry • Assistance to industry in trade opportunities where certification is required • The review should cover all production control, scientific and administrative aspects of HACCP plan and its implementation
- 17. Documentation and record keeping • Why is it important? • Records are a management tool that can show trends and improve operational efficiency • Records are essential for reviewing the effectiveness of the HACCP plan • Records provide information for improving the HACCP plan • Record shows the operational process history and provides a proof of adherence to food safety plan
- 18. Documentation and record keeping • What documents and records are required? • Documentation used in HACCP plan development • Documentation of methods and procedures • Records of CCP monitoring, verification, deviations and corrective action taken • Records of employee training programmer
- 19. Documents used in HACCP plan development • HACCP team members and their responsibilities • The HACCP plan itself including the forms (Forms 1-10) developed during its preparation • Hazard analysis • Data used to establish control measures, CCPs, critical limits, corrective measures, etc. • Correspondence with consultants or other experts concerning HACCP plan development
- 20. Documentation of methods and procedures • Description of the monitoring system for all CCPs, including critical limits and equipment used for monitoring • Plans for corrective actions • Description of record keeping, including copies • Description of verification and validation procedures
- 21. HACCP system records • Records of monitoring at all of the CCPs and GMP activities • Records of any deviation and the corrective action taken • Validation records such as in-house inspection, • equipment testing and calibration These are official records – they must be accurately completed, clearly coded, signed, counter-signed and dated.
- 22. Records of employee training • Records of who has received training and when • Documentation related to training programme content and duration • Employees must be trained to understand and correctly fulfil their roles in the HACCP system