Introduction to HACCP, Its Principles and Establishment
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HACCP, or Hazard Analysis and Critical Control Points, is a systematic approach to ensuring food safety by addressing biological, chemical, and physical hazards during production processes. Initially developed for the space program in the late 1950s, it emphasizes identifying hazards, establishing critical control points, and implementing monitoring systems to ensure product safety and quality. The seven principles of HACCP guide the development and application of this internationally recognized safety system across various sectors, including meats, dairy, and restaurants.
Introduction to HACCP, Its Principles and Establishment
- 1. INTRODUCTION TO HACCP ITS PRINCIPLES AND ESTABLISHMENT
- 2. ESTABLISHMENT Initially started from a production process monitoring used during World War II (artillery shells)
- 3. ESTABLISHMENT Developed in the late 1950s by a team of food scientists and engineers from The Pillsbury Company, the Natick Research Laboratories, and the National Aeronautics and Space Administration • The team developed a system designed to build quality into the product to ensure food safety for the manned space program
- 4. GOAL To ensure product safety and quality before, during, and after production.
- 5. HISTORY OF HACCP Introduced during the National Conference on Food Protection, 1971 THREE PRINCIPLES 1st • Identification and assessment of hazards 2nd • Determination of critical control points to control any identified hazard 3rd • Establishment of systems to monitor critical control points
- 6. HISTORY OF HACCP National Research Council - 1985 An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients Microbiological hazards not controlled by testing Recommended using HACCP for food safety assurance National Advisory Committee on Microbiological Criteria for Food (NACMCF) – 1998 Encourage adoption of HACCP Develop a consensus for HACCP application
- 7. WHAT IS HACCPAND ITS USE? • Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level • It is an internationally recognized system for reducing the risk of safety hazards in food
- 8. 7 PRINCIPLES OF HACCP Conduct a Hazard Analysis1 Identify the Critical Control Points2 Establish Critical Limits For Each Critical Control Point.3 Establish Critical Control Point Monitoring Requirements4 Establish Corrective Actions5 Establish Record Keeping Procedures6 Establish Verification Procedures7
- 9. 1. Conduct a Hazard Analysis allergen microbiologi cal physical chemical List of Hazards Create a flow chart List of materials used in the process List all the type of hazards
- 10. Basic steps in the Manufacturing of Ice Cream Blending Pasteurization Homogenization Aging Freezing Packaging Hardening
- 11. 2. Determine the CCPS • Critical Control Points is a location or point in the process which if not correctly controlled (or a procedure not correctly followed) could result in an unacceptable process deviation – a quality failure which can be more than one • Find points in the process where identified hazards can be prevented, eliminated or reduced to safe levels – these are the ccps Purchasing Receiving Storing Preparing Cooking Serving Chicken’s Flow of Food
- 12. AN OVERVIEW OF THE HACCP SYSTEM IN ICE CREAM SYSTEM CCP HAZARDS CRITICAL LIMITS MONITORING CORRECTIVE ACTONS RECORDS VERIFICATION Milk, cream and almond Aflatoxin No Toxin Supplier Guarantee Return delivery, Change Supplier Delivery Checks Review of Supplier, Review Records Pasteurisation Bacillus cereus, Listeria monocytogens and Salmonella 83⁰ C for three seconds Thermometer and Flow meter Repasteurization Temperature , time (flow) Review Records Aging Recontamination 5°𝐶 Thermometer Discarding or Repasteurization Temperature Review Records Labelling allergens Correct Pack Visual Control Discarding Packaging Review Records
- 13. 3. Establish Critical Limits • Critical Limits for critical control points are measurements such as temperature and time, that must be met or characteristics such as appearance and texture • For each analysis conducted, it necessary to know: the expected maximum and minimum values Acceptable values the desired accuracy of analysis
- 14. 4. Establish a Monitoring System • Monitoring is the regular measurement or observation of a critical point to ensure it is not beyond its critical limits • It has to be continuously monitored • Built in measuring equipment that records temperature and time
- 15. 5. Establish Corrective Action Identifying and Eliminating the cause of the deviation Ensuring the CCP is under control after the corrective action is taken Ensuring that measures are established to prevent recurrence Ensuring that no product affected by the deviation is shipped
- 16. 6. Establish Verification Procedures • Verification procedures are tests and programmes that make sure the HACCP system working properly
- 17. 7. Establish record keeping and documentation requirements • Record keeping and documentation systems must meet the needs of the business and be adequate to show that the food safety programme is working
- 18. WHO CAN USE HACCP ? Fruits & Vegetables Meat & Meat Products Dairy Products Spices & Condiments Fish & Fishery Products Cereals Nut & Nut Products Restaurants Bakery & Confectionary Fast Food Operations